Table 4.
Glycemic index and glycemic load values of tested product.
| Food | Code | Available CHO (g/100 g of Food Wet Weight) | Experimental Portion (g) | n | GI (Mean ± SEM) | Category 1 | Serving Size | GL | Category 2 |
|---|---|---|---|---|---|---|---|---|---|
| Banane braisée | raf2 | 41 | 122.9 | 28 | 88 ± 1.8 a | High | 178.8 | 64 | High |
| Klaclo | kam8 | 49 | 101.8 | 28 | 44 ± 0.3 c | Low | 227.0 | 46 | High |
| Aloco | aag6 | 50 | 99.0 | 29 | 39 ± 0.3 b | Low | 281.1 | 55 | High |
| Aloco | aag7 | 52 | 97.0 | 29 | 39 ± 0.5 b | Low | 281.1 | 55 | High |
| Chips | cam1 | 53 | 93.8 | 28 | 45 ± 0.3 c | Low | 49.4 | 12 | Medium |
a,b,c Data in the same column with different letter superscripts are significantly different (p < 0.05); n = number of values included after outliers analysis. GI = Glycemic Index; GL = Glycemic Load; CHO = Carbohydrate. 1 Glycemic indexes were classified as high (≥70), medium (56–69), and low (≤55); 2 Glycemic loads were classified as high (≥20), medium (11–19), and low (≤10) (www.glycemicindex.com).