FLOUR WHICH RAISED BLOOD SUGAR LEVEL BY 40 PERCENT LESS AND HAS 30 PERCENT FIBER RATE HAS BEEN PRODUCED IN A FLOUR FACTORY IN KONYA.
Low glycemic index flour (the rate of rise of the blood sugar level) has been produced in a flour company in Konya.
İbrahim Güzel, General Manager of Konya Yildizi Flour Factory, said, “In 2010, they received a request from their customers to produce diabetic flour, and then decided to make products with a lower glycemic index compared to those in the market.”
General Manager İbrahim Güzel explained that with the support of some universities, they prepared the project by carrying on a study in the R&D center for a long time.
Güzel stated that as a result of the studies, they produce flour that does not raise blood sugar suddenly and does not lower it suddenly and whose glycemic index is reduced by 40 percent. And he went on to say:
“We applied to TÜBİTAK with the project and our work was approved for support. Thereupon, we continued production. The flour of white bread raises the blood sugar level 65 percent more than the flour we produced. While the glycemic index of white bread is 100, the glycemic index of whole wheat bread and bran bread is 98, the glycemic index of the flour we produce is 61. Fiber rates are also higher than other breads. In normal white flours, the fiber rate does not exceed 2%. Although the flour we produce is white, it contains 30 percent fiber. Although the fiber rates in whole wheat flours are 10-12 percent, analyzes conducted by the Ministry of Food, Agriculture and Livestock on breads in the market showed that the highest fiber rate is 6 percent.’’
It is exported to Germany and the USA
“We export the low glycemic index flours we produce to Germany and the USA. In the near future, we will start to export to Canada, Switzerland, Saudi Arabia and Brazil as well. Our one month production is currently 500 tons. We plan to increase capacity according to demand.’’ Güzel said.