The Effect of Differing Glycemic Indexes in Raw Sucrose and Glucose Results in Similar Production Rates of CO2

Abstract

The process of yeast fermentation is prevalent in the food industry, and in recent times farmers have been interested in what effects different sugars with differing glycemic indexes within their foods would have on how fermented the food and drink would be. Several farmersattempt to use different types of sugars with different glycemic indexes to manipulate a desired amount of alcohol and salt concentration within the food and drinks. We proposed that the use of monosaccharides and disaccharides, which have different glycemic indexes, will producediffering amounts of carbon dioxide when reacted with yeast in a fermentation process. We conducted four, five-minute trials comparing the glycemic index of the sugar used with yeast and the amount of carbon dioxide produced when fermented. We expect this information to be of interest to farmers and workers within the food industry who are wishing to produce saltier and more alcohol concentrated food and drinks that have been fermented more.