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Determination of Glycaemic Responses of Low Fat Milk Incorporated with Whey Proteins and Oats Powder

Objective: Investigation of glycaemic responses of low fat milk, enriched with whey proteins.

Design: Randomized crossover study.

Participants: Healthy volunteers (n=11) including both sexes (6 males and 5 females), aged between 20 and 30 years and with a body mass index of 18.5-23.5.

Main outcome measures: Blood glucose concentrations at fasting and 30, 45, 60, 90, 120 min were measured following ingestion of; skimmed milk powder, incorporated with extra whey proteins and oats flour (4:1 ratio), containing 50 g of available carbohydrates. Glycaemic Index values were expressed as the average value of 11 subjects.

Results: GI for the prepared formulation was 12 ± 2 and the average peak reduction of compared to the standard (Glucose) was 37.7%. Proximate analysis of the product indicated a higher total protein content (36.08 ± 2.5%) compared to fresh milk powder (21.9 ± 2.7%) and very low fat content (4.34 ± 0.5%) compared to fresh milk powder (29.3 ± 2.1%).

Conclusions: Incorporation of whey powder have significantly reduced the Glycaemic index of milk (p<0.05). Although digestible carbohydrate content was increased by addition of oats and also being lower in fat; low GI milk powder formulations can be developed by incorporating whey proteins and cereal grains like oats.


Manokaran S, Jayasinghe MA, Senadheera AS, Gunathilaka SS, Kalina S, Chandrajith VG and Ranaweera KDS1

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