NSI develops tech for prodn of Low GI sugar
Kanpur: After years of experiments, National Sugar Institute (NSI), Kanpur, has got success in developing technique for production of Low Glycemic Index (Low GI) sugar and Low Glycemic Index (Low GI) fortified sugar having a shelf life of one year under standard storage conditions.
“Foods are classified as being high GI (70 or above), mid GI (56-69) or low GI (55 or less) according to their effects on blood glucose (sugar) levels over time.
Lower the GI of a specific food, the less it may affect one’s blood sugar level. Hence, foods having Low Glycemic Index provide lesser spike in blood sugar levels and are helpful in diabetes management besides helping in managing total cholesterol level, blood pressure and reducing liver fat in non-alcoholic patients etc.
“We decided to work on developing such natural product about four years back and a team comprising research fellow—Shruti Shukla and Svechha Singh–started research work under the supervision of Anushka Kanodia, senior research fellow to develop such sugar in the sugar technology division of the Institute”, informed Prof Narendra Mohan, director, NSI.
