Which factor does NOT affect the glycaemic index?

The glycaemic index (GI) is a measure that ranks foods according to their effect on blood sugar levels. Factors that influence GI include how quickly the carbohydrates in a particular food are digested and absorbed.

The ripeness of fruit affects the GI because as fruit ripens, its sugar content typically increases while fiber content may decrease, leading to a higher GI. The fat content also plays a role since foods high in fat can slow down digestion and therefore the rate at which sugar enters the bloodstream, potentially lowering the GI. Cooking and cooling methods can alter the structure of carbohydrates in foods, affecting their digestibility. For example, cooking pasta and then cooling it can create resistant starch, lowering the GI.

In contrast, the color of the food does not have a direct bearing on the GI. While it may be related to the nutritional value and types of antioxidants present, it does not influence how the carbohydrates are metabolized and absorbed in the body. Thus, it is not a factor that affects the glycaemic index.