Abstract
Blood glucose response and glycemic Index (GI) for whole wheat loaf, white flour loaf and white flour bread "Tannour bread" and wheat products such as burghul, habbiyah, reshta and spaghetti in normal human subjects using glucose as standard were studied. Twenty one normal male human subjects (age 22-35 years and body mass index, BMI 22-26 kg/m²) were chosen as volunteers for this study. The subjects were divided randomly into seven groups where each three of the subjects could submit to the experiments. After 12 hours overnight fast, each subject was tested for blood glucose at zero time before given the test food or glucose standard in an amount to provide 50 g carbohydrate. Glycemic response, Incremental Area Under the Curve (IAUC) and Glycemic index (GI) were determined and calculated. The results showed that there were no significant (P
