Nutritionally important starch fractions and estimated glycemic index of selected South Indian rice varieties<b> </b>

Relationship of cooked-rice nutritionally important starch fractions with other physicochemical properties

In vitro Starch Digestibility and Nutritionally Important Starch Fractions in Cereals and Their Mixtures

The variable glycemic response to starchy foods has been the subject of much interest particularly in the dietary management of diabetes [1, 2]. It is now well known that rate and extent of starch digestion is influenced by a variety of intrinsic and extrinsic factors [3-5]. The glycemic index (GI) is an in vivo measurement based on glycemic response to carbohydrate-containing foods, and allows...

The association of carbohydrate intake, glycemic load, glycemic index, and selected rice foods with breast cancer risk: a case-control study in South Korea.

Despite carbohydrate hypothesis related to breast cancer development, the inter-relationships of carbohydrate measures with risk of breast cancer are unclear. We evaluated the association between the risk of breast cancer and total carbohydrate intake, glycemic load, and glycemic index, and types of rice in a hospital-based case-control study. Cases were 362 women aged 30-65 years old who were ...

Investigation of Rice Starch Molecular Structure to Slow Starch Digestion Rate and Lower Glycemic Response

The overall goal of this project was to create a basis of knowledge on factors in rice that can be altered to moderate starch digestion rate and lower rice glycemic index (GI), as well as to identify existing US rice genotypes with relatively low GI. To achieve this, studies were designed to investigate the relationship between amylopectin structure, its branching characteristics, and starch di...

Effects of sorghum [Sorghum bicolor (L.) Moench] crude extracts on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (Rs) contents of porridges.

Bran extracts (70% aqueous acetone) of specialty sorghum varieties (tannin, black, and black with tannin) were used to investigate the effects of sorghum phenolic compounds on starch digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) of porridges made with normal corn starch, enzyme resistant high amylose corn starch, and ground whole sorghum flours. Porridges were cooked ...