Changes in Resistant Starch Content and Glycemic Index of Pre-Gelatinized Gayam (Inocarfus fagifer Forst.) Flour
نویسندگان
چکیده
منابع مشابه
Determining the Glycemic Index, Glycemic Load, and Satiety Index of Bread with Different Combinations of Wheat and Barley Flour
Introduction: Glycemic index (GI), glycemic load (GL), and satiety index (SI) are important factors in metabolic diseases, particularly diabetes and obesity. This study aimed to investigate the effects of barley flour on the GI, GL, and SI of white bread. Materials and Methods: To determine GI, ten healthy individuals were examined on four different days within one-week intervals. The blood sug...
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Introduction: Foods with low glycemic index (GI) and high satiety index (SI) have been associated with decreased risk of chronic diseases and obesity. This study investigated the effect of date seed flour (DSF) on the GI, glycemic load (GL), and SI of white bread (WB). Materials and Methods: Ten healthy subjects were examined on four different days within 3-6 days intervals to determine GI and ...
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Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshly cooked white rice (control rice), cooked white rice cooled for 10 hours at room temperature (te...
متن کاملMicromanipulative Studies on Gelatinized Starch Granules.
Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...
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Green banana flour was extruded through a co-rotating twin-screw extruder with constant barrel temperature. The objectives of this study were to determine the effect of extrusion cooking variables (feed moisture, FM, 20% and 50%; screw speed, SS, 200 and 400rpm) and storing of the extruded flours at 4°C for 24h on the physicochemical properties, resistant starch (RS), pasting properties and ant...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2016
ISSN: 1680-5194
DOI: 10.3923/pjn.2016.649.654