Determination of the Percentage of Reducing and Non-Reducing Sugar in Whole Wheat Grain, Flour and Bran
Disha Singh1, Nidhi Srivastava2, Sujata Singh3, Kajal Savita4, Swatantra Bajpai5, Menka Srivastava6, Vaishnavi Gupta7, Namrita Shukla8
1Disha Singh, Scholar, Department of Chemistry, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
2Dr. Nidhi Srivastava, Professor, Department of Chemistry, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
3Sujata Singh, Scholar, Department of Chemistry, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
4Kajal Savita, Scholar, Department of Chemistry, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
5Swatantra Bajpai, Scholar, Department of Chemistry, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
6Menka Srivastava, Scholar, Department of Zoology, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
7Vaishnavi Gupta, PhD Scholar, Department of Zoology, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
8Namrita Shukla, Scholar, Department of Chemistry, Pt. Prithi Nath College, (PG) Kanpur (Uttar Pradesh), India.
Manuscript received on 22 April 2026 | First Revised Manuscript received on 27 April 2026 | Second Revised Manuscript received on 06 May 2026 | Manuscript Accepted on 15 May 2026 | Manuscript published on 30 May 2026 | PP: 13-17 | Volume-6 Issue-4 May 2026 | Retrieval Number: 100.1/ijpmh.D115406040526 | DOI: 10.54105/ijpmh.D1154.06040526
Open Access | Ethics and Policies | Cite | Zenodo | OJS | Indexing and Abstracting
© The Authors. Published by Lattice Science Publication (LSP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The consumption of carbohydrates significantly influences long-term health outcomes, emphasizing the importance of quality over quantity. The Glycemic Index serves as a useful metric by assessing the rate at which foods elevate blood glucose levels, with pure glucose designated as the baseline score of 100. Reliance on high-GI foods, scoring 70 or above, substantially increases the risk of metabolic conditions such as cardiovascular disease and diabetes. Conversely, incorporating whole, unprocessed foods such as fresh produce and grains introduces natural fibre that moderates the metabolic process. This fibre effectively prevents rapid sugar combustion, thus avoiding energy surges and subsequent drops. By adopting such dietary choices, individuals provide their bodies with more consistent and dependable fuel, supporting sustained energy levels throughout the day. This approach mitigates rapid sugar metabolism, thereby reducing the likelihood of mid-afternoon energy declines and fatigue. Focusing on nutrient-dense foods not only satisfies satiation but also supplies the necessary stable fuel to maintain overall balance and health over time.
Keywords: Carbohydrates, Reducing Sugar, Non-Reducing Sugar, Glycaemic Index (GI)
Scope of the Article: Health Care Management