The alpha-amylase effect on oatmeal after different pre-soaking treatments (1, 3, 5, 7, 9 hours) and its correlation to Glycemic Index

Demircan, Onur Bedih (2025) The alpha-amylase effect on oatmeal after different pre-soaking treatments (1, 3, 5, 7, 9 hours) and its correlation to Glycemic Index. Other thesis, TED Ankara Koleji.

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Abstract

In this research, I aim to examine the alpha-amylase activity of different pre-soaking treatment times (1, 3, 5, 7, 9 hours) on oatmeal and the relationship of this activity with Glycemic Index (GI) . Changes in alpha-amylase, activity, can significantly affect the glycemic response of oatmeal. My interest in this research stems from my commitment to a balanced diet and healthy lifestyle. I think the results of my research will offer new strategies for optimizing the nutritional value of oatmeal and developing practical applications in areas such as diabetes management.

Item Type: Thesis (Other)
Uncontrolled Keywords: Glycemic Index, diabetes management
Subjects: Q Science > QH Natural history > QH301 Biology
Depositing User: Kamil Çömlekçi
Date Deposited: 16 Jul 2025 09:06
Last Modified: 16 Jul 2025 09:06
URI: http://tedprints.tedankara.k12.tr/id/eprint/1383

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