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Journal articles on the topic 'SORGHUM, GLYCEMIC INDEX, RESISTANT STARCH'

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Published: 4 June 2021

Last updated: 19 February 2022

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Puruhita, Tri Kusuma Agung. "INDEKS GLIKEMIK COOKIES SORGUM (SORGHUM BICOLOR) DENGAN PENAMBAHAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS) PRATANAK." JURNAL RISET GIZI 8, no. 2 (2020): 129–34. http://dx.doi.org/10.31983/jrg.v8i2.6341.

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Background: The prevalence of diabetes is increasing, one of the pillars of intervention is the provision of high-fiber or complex carbohydrates food. Sorghum as local food has the potential to manufacture as cookies diabetes because it contains fiber and low glycemic index. Foods with a low glycemic index help to prevent against high blood glucose fluctuation. Levels of resistant starch can be improved with the addition of parboiled red beans fluor. Parboiled process aims to improve the digestibility and resistant starch level of red beans. Objective: Determine parboiled red beans fluor % addition which still preferred by consumer panelists, and then determine the glycemic index of cookies sorghum with the addition of selected parboiled red beans fluor. Methods: Experimental study, the first stage was organoleptic test with randomized block design. 6 treatments of parboiled red bean flour and three replications. The addition consists of 0, 10, 20, 30, 40, and 50%. The second stage was the determination of the glycemic index. The subject had to fasting for 10 hours, consumed white bread, and then measured the glycemic response at 0, 30, 60, 90, 120 minute. Four days later the same step repeated with cookies sorghum as food had to consumed. Glycemic index values determined by comparing the inceremental area under curve of cookies sorghum with the incremental area under curve of white bread. Results: The addition of parboiled red bean flour preference is 30%. Cookies sorgum glycemic index was 48.5Conclusion: Cookies sorghum can be used as a snack food for healthy people because it has a low glycemic index

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Otemuyiwa, Israel Olusegun, Adedayo Muideen Sanni, and Emmanuel Ayorinde Oyewumi. "Comparative Study of Starch Characteristics, In-Vitro Starch Digestibility and Glycemic Index of Some Starchy Foods Consumed in Nigeria." Food Science and Nutrition Studies 1, no. 2 (2017): 61. http://dx.doi.org/10.22158/fsns.v1n2p61.

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The study investigated the carbohydrate characteristics and in-vitro starch digestibility of some starchy food consumed in Nigeria. Ten foods samples (cassava, yam, red and white sorghum, rice, plantain, banana, semovita, noodles and bread) were selected. The content of starch, amylose and sugar were determined by colorimetric method, in vitro rate of starch hydrolysis was evaluated by multi-enzyme digestion method over a period of two hours, the glucose released was estimated by colorimetric method and was compared to the reference food (bread). The result showed that the percentage moisture content and total starch ranged from 9.8 to 15.3% and 236 to 248 mg/g, while amylose, Rapidly Digestible Starch (RDS) and Resistance Starch (RS) ranged from 8.41 to 19.2%, 30.8 to 51% and 7.8 to 37.4%, respectively. The in-vitro digestibility study indicated that the equilibrium Concentration (C?), Kinetic constant (K ), Hydrolysis Index (HI) and Glycemic Index (GI) ranged from 34 to 64.9, and 0.02 to 0.07, 56.6 to 104 and 71 to 96.8, respectively. Positive correlations (P &lt; 0.05) exist between RDS and GI (r = 0.700) and RS and amylose (r = 0.899) The study revealed that, structure of dietary carbohydrate could greatly influenced the Glycemic Index, plantain and noodles with low RDS and low hydrolysis constant may be beneficial in management of diabetes whereas sorghum, semovita, cassava and bread with high RDS, and high GI should be taken sparingly or combined with high protein and low glycemic load foods.

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dos Reis Gallo, Lorenza Rodrigues, Caio Eduardo Gonçalves Reis, Márcio Antônio Mendonça, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco, and Raquel Braz Assunção Botelho. "Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults." Foods 10, no. 10 (2021): 2256. http://dx.doi.org/10.3390/foods10102256.

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Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m2). All sorghum bread showed significantly more fiber than rice bread (control). Brown sorghum bread was classified as low GI, bronze and white as medium GI, and control as high GI. Brown sorghum bread presented a low carbohydrate content, a significant amount of fiber, and a significantly lower 3 h AUC glucose response than those of the control, aside from the highest antioxidant activity value (p ≤ 0.001). Therefore, brown sorghum was superior to other genotypes analyzed in this study, and its production should be encouraged to provide gluten-free products with a better nutritional profile. More research is required to explore the effects of different sorghum genotypes in food products on human health.

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Lemlioglu-Austin, Dilek, Nancy D. Turner, Cassandra M. McDonough, and Lloyd W. Rooney. "Effects of Sorghum [Sorghum bicolor (L.) Moench] Crude Extracts on Starch Digestibility, Estimated Glycemic Index (EGI), and Resistant Starch (RS) Contents of Porridges." Molecules 17, no. 9 (2012): 11124–38. http://dx.doi.org/10.3390/molecules170911124.

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Afandi, Frendy Ahmad, Christofora Hanny Wijaya, Didah Nur Faridah, Nugraha Edhi Suyatma, and Anuraga Jayanegara. "Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments." Foods 10, no. 2 (2021): 364. http://dx.doi.org/10.3390/foods10020364.

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The chemical properties that serve as major determinants for the glycemic index (GI) of starchy food and recommended low-GI, carbohydrate-based foods have remained enigmatic. This present work performed a systematic assessment of linkages between chemical properties of foods and GI, and selected low-GI starchy foods. The data were sourced from literature published in various scientific journals. In total, 57 relevant studies and 936 data points were integrated into a database. Both in vitro and in vivo studies on GI values were included. The database was subsequently subjected to a meta-analysis. Meta-analysis from in vitro studies revealed that the two significant factors responsible for the GI of starchy foods were resistant starch and phenolic content (respectively, standardized mean difference (SMD): −2.52, 95% confidence interval (95%CI): −3.29 to −1.75, p (p-value) < 0.001; SMD: −0.72, 95%CI: −1.26 to −0.17, p = 0.005), while the lowest-GI crop type was legumes. Subgroup analysis restricted to the crop species with significant low GI found two crops, i.e., sorghum (SMD: −0.69, 95%CI: −2.33 to 0.96, p < 0.001) and red kidney bean (SMD: −0.39, 95%CI: −2.37 to 1.59, p = 0.001). Meta-analysis from in vivo studies revealed that the two significant factors responsible for the GI of starchy foods were flavonoid and phenolic content (respectively, SMD: −0.67, 95%CI: −0.87 to −0.47, p < 0.001; SMD: −0.63, 95%CI: −1.15 to −0.11, p = 0.009), while the lowest-GI crop type was fruit (banana). In conclusion, resistant starch and phenolic content may have a desirable impact on the GI of starchy food, while sorghum and red kidney bean are found to have low GI.

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Shaikh, Faiza, Tahira Mohsin Ali, Ghulam Mustafa, and Abid Hasnain. "Comparative study on effects of citric and lactic acid treatment on morphological, functional, resistant starch fraction and glycemic index of corn and sorghum starches." International Journal of Biological Macromolecules 135 (August 2019): 314–27. http://dx.doi.org/10.1016/j.ijbiomac.2019.05.115.

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Nathakattur Saravanabavan, Sanddhya, Meera Manchanahally Shivanna, and Sila Bhattacharya. "Effect of popping on sorghum starch digestibility and predicted glycemic index." Journal of Food Science and Technology 50, no. 2 (2011): 387–92. http://dx.doi.org/10.1007/s13197-011-0336-x.

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Kendall, Cyril W. C., Azadeh Emam, Livia S. A. Augustin, and David J. A. Jenkins. "Resistant Starches and Health." Journal of AOAC INTERNATIONAL 87, no. 3 (2004): 769–74. http://dx.doi.org/10.1093/jaoac/87.3.769.

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Abstract It was initially hypothesized that resistant starches, i.e., starch that enters the colon, would have protective effects on chronic colonic diseases, including reduction of colon cancer risk and in the treatment of ulcerative colitis. Recent studies have confirmed the ability of resistant starch to increase fecal bulk, increase the molar ratio of butyrate in relation to other short-chain fatty acids, and dilute fecal bile acids. However the ability of resistant starch to reduce luminal concentrations of compounds that are damaging to the colonic mucosa, including fecal ammonia, phenols, and N-nitroso compounds, still requires clear demonstration. As such, the effectiveness of resistant starch in preventing or treating colonic diseases remains to be assessed. Nevertheless, there is a fraction of what has been termed resistant (RS1) starch, which enters the colon and acts as slowly digested or lente carbohydrate in the small intestine. Foods in this class are low glycemic index and have been shown to reduce the risk of chronic disease. They have been associated with systemic physiological effects such as reduced postprandial insulin levels and higher HDL cholesterol levels. Consumption of low glycemic index foods has been shown to be related to reductions in risk of coronary heart disease and Type 2 diabetes. Type 2 diabetes has in turn been related to a higher risk of colon cancer. If carbohydrates have a protective role in colon cancer prevention this may lie partly in the systemic effects of low glycemic index foods. The colonic advantages of different carbohydrates, varying in their glycemic index and resistant starch content, therefore, remain to be determined. However, as recent positive research findings continue to mount, there is reason for optimism over the possible health advantages of those resistant starches, which are slowly digested in the small intestine.

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Ponjanta, Jirapa, Ni-orn Chomsri, and Sawit Meechoui. "Correlation of pasting behaviors with total phenolic compounds and starch digestibility of indigenous pigmented rice grown in upper Northern Thailand." Functional Foods in Health and Disease 6, no. 3 (2016): 133. http://dx.doi.org/10.31989/ffhd.v6i3.231.

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Background: Thailand has one of the most important rice genetic resources with white, light brown, brown, red, and purple rice bran colors. The latter believed to have potential for health benefits due to their phenolic content. Recently researchers have indicated that starch digestive enzymes, including salivary and pancreatic α-amylases and α-glucosidases, can be inhibited by phenolic compounds. Although pasting properties of rice flour are key determinants of quality significantly impacting the final product texture, there is no in-depth study on their correlation with phenolic compound and starch digestibility. Methods: Rice flour from twelve varieties, three from each of five bran colors (white, brown, red, and purple), were evaluated for pasting properties (RVA-3D), total phenolic compounds, amylose content, resistant starch and estimated glycemic index. Simple correlation coefficients were calculated for the relationships between pasting properties (final viscosity, breakdown, setback and pasting temperature) and total phenolic compounds, resistant starch and estimated glycemic index.Results: Within each rice variety, red and purple pigmented flours had higher total phenolic compounds (TPC) and more resistant starch than that of white flours. The TPC and resistant starch content of the flours ranged between 7.83- 47.3 mg/L and 2.44–10.50% respectively, and producing 60-80 of estimated glycemic index. Viscosity behavior showed that pigmented with low amylose rice had lower viscosity temperature than that of pigmented with high amylose rice flour, but higher in peak viscosity. Correlation coefficients of pasting temperature, final viscosity, break down and setback with TCP was observed to be inversely related to glycemic index. However, it was positively correlated to the resistant starch and amylose content. Conclusions: Pigmented rice flour is a better source of TPC and resistant starch which in turn provides low glycemic index. This could help reduce the onset of type 2 diabetes and other related chronic diseases. In addition, this study provides impact of pasting behavior – TPC- resistant starch of rice flour relationships, which have important implication for utilization in food industry.Keywords: total phenolic compounds, amylose content, resistant starch, glycemic index

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Odenigbo, Amaka, Jamshid Rahimi, Michael Ngadi, Somaia Amer, and Arif Mustafa. "Starch digestibility and predicted glycemic index of fried sweet potato cultivars." Functional Foods in Health and Disease 2, no. 7 (2012): 280. http://dx.doi.org/10.31989/ffhd.v2i7.83.

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Background: Sweet potato (Ipomoea batatas L.) is a very rich source of starch. There is increased interest in starch digestibility and the prevention and management of metabolic diseases.Objective: The aim of this study was to evaluate the levels of starch fractions and predicted glycemic index of different cultivars of sweet potato.Material and Method: French fries produced from five cultivars of sweet potato (‘Ginseng Red’, ‘Beauregard’, ‘White Travis’, ‘Georgia Jet clone #2010’ and ‘Georgia Jet’) were used. The level of total starch (TS), resistant starch (RS), digestible starch (DS), and starch digestion index starch digestion index in the samples were evaluated. In vitro starch hydrolysis at 30, 90, and 120 min were determined enzymatically for calculation of rapidly digestible starch (RDS), predicted glycemic index (pGI) and slowly digestible starch (SDS) respectively. Results: The RS content in all samples had an inversely significant correlation with pGI (-0.52; P<0.05) while RDS had positive and significant influence on both pGI (r=0.55; P<0.05) and SDI (r= 0.94; P<0.01). ‘White Travis’ and ‘Ginseng Red’ had higher levels of beneficial starch fractions (RS and SDS) with low pGI and starch Index (SDI), despite their higher TS content. Generally, all the cultivars had products with low to moderate GI values. Conclusion: The glycemic index of these food products highlights the health promoting characteristics of sweet potato cultivars.Keywords: Sweet potato, Ipomoea batatas L, French fries, in vitro starch digestibility, glycemic index, resistant starch

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Lin Ek, Kai, Shujun Wang, Jennie Brand-Miller, and Les Copeland. "Properties of starch from potatoes differing in glycemic index." Food Funct. 5, no. 10 (2014): 2509–15. http://dx.doi.org/10.1039/c4fo00354c.

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Starch from a low glycemic index (GI) potato cultivar (Carisma, shown in the ESEM image) was more resistant to hydrothermal treatment than other potato starches, but was not differentiated from the other starches by granule size distribution, amylose and P contents, and amylopectin chain length distribution.

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Raungrusmee, Sujitta, and Anil Kumar Anal. "Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch." Foods 8, no. 11 (2019): 558. http://dx.doi.org/10.3390/foods8110558.

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The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.

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Puspita, Winny, Ahmad Sulaeman, and Evy Damayanthi. "Snack bar berbahan pati sagu (Metroxylon sp.), tempe, dan beras hitam sebagai pangan fungsional berindeks glikemik rendah." Jurnal Gizi Indonesia 8, no. 1 (2020): 11. http://dx.doi.org/10.14710/jgi.8.1.11-23.

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Background: High calories intake from snacks with low nutritional value will contribute to increase the prevalence of obesity and diabetes. Nutritional strategies to prevent hyperglycemia are controlling blood glucose levels, restrict calories and carbohydrate intake. Sago starch (Metroxylon sp.), tempe and black rice contains ingredients such as dietary fiber, resistant starch, amylose and low glycemic index. Modified snack bar using these ingredients can produce attractive products and provide the beneficial nutrients.Objectives: To determine a snack bar formulation made from sago starch, tempe and black rice and analyze physicochemical characteristics and glycemic index value of the product.Methods: This study used a completely randomized design analyzing three different proportions of sago starch and tempe, namely F1 (2:1), F2 (1.5:1), and F3 (1:1) with two replications for each formula. The Selected formula was determined based on consumer acceptability by semi-trained panelists using 9-point hedonic scale, physicochemical properties, nutrient content, and glycemic index value. Results: The Selected formula (F3) was potentially used as functional food as indicated by high level of dietary fiber (11.05%), 8.8 % resistant starch, in vitro starch digestibility (14.02%), the highest amylose-amylopectin ratio (60.1% : 39.9%), low glycemic index (40) and low glycemic load (5.4). The F3 formula produced a slow increase and peak point of blood glucose response of 107.5 mg/dl at minute 30th lower than the administration of anhydrous glucose with peak point of blood glucose levels of 143.4 mg/dl.Conclusion: The F3 formula with the proportion of sago starch and tempe (1:1) had low glycemic index and was categorized as high-fiber food with high level of resistant starch. Therefore, this product has the potency as functional snack alternative for diabetes patients.

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Lestari, L. A., D. B. Gama, E. Huriyati, A. A. Prameswari, and E. Harmayani. "Glycemic index and glycemic load of arrowroot (Maranta arundinaceae) cookies with the addition of cinnamon (Cinnamomum verum) and porang (Amorphophallus oncophyllus) glucomannan." Food Research 4, no. 3 (2020): 866–72. http://dx.doi.org/10.26656/fr.2017.4(3).401.

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Development of functional food especially diabetic food has recently increased since the prevalence of type 2 diabetes mellitus has increased dramatically. Hence, we developed My Cookies® that made from several ingredients that could lower the blood glucose namely arrowroot (Maranta Arundinaceae), cinnamon (Cinnamomum verum), and porang (Amorphophallus oncophyllus) glucomannan. The objective of this study was to evaluate the nutrient composition, glycemic index, and glycemic load of My Cookies®. Cookie samples were analyzed for their nutrient composition using proximate analysis methods. The total sugar and total starch of cookies were analyzed with colorimetric method and enzymatic method, respectively, while dietary fiber and resistant starch were analyzed with enzymatic-gravimetric method. The glycemic index and glycemic load were determined using Wolever and Jenkins method. The result showed that the cookies contain water, ash, protein, fat, total carbohydrate, soluble fiber, insoluble fiber, and resistant starch as much as 7.20%, 2.66%, 7.66%, 28.00%, 54.49%, 0.57%, 15.80% and 2.23% respectively. Glycemic index and glycemic load of the cookies were 48.2 and 6.92 respectively. Since the glycemic index and glycemic load were categorized as low, it can be concluded that My Cookies® could be consumed by diabetics as an alternative snack.

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Mariscal-Moreno, Rosa María, Juan de Dios Figueroa Cárdenas, David Santiago-Ramos, Patricia Rayas-Duarte, José Juan Veles-Medina, and Héctor Eduardo Martínez-Flores. "Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales." Journal of Food Science 82, no. 5 (2017): 1110–15. http://dx.doi.org/10.1111/1750-3841.13703.

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Mohebbi, Zahra, Maryam Azizi-Lalabadi, Sayyed Javad Hosseini, Sajjad Abdi Nowrouzani, Mohammad Alizadeh, and Aziz Homayouni. "The effects of prebiotic bread containing oat ß-glucan and resistant starch on the glycemic index and glycemic load in healthy individuals." Nutrition & Food Science 49, no. 6 (2019): 1029–38. http://dx.doi.org/10.1108/nfs-10-2018-0292.

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Purpose The enrichment of bread with non-digestible prebiotic ingredients may exert health-promoting effects and provide healthier food choices for those suffering from metabolic diseases, including obesity and diabetes. The purpose of this study was to investigate the effects of ß-glucan and resistant starch incorporation on the glycemic index (GI) and glycemic load (GL) of white bread. Design/methodology/approach Seven different formulations of prebiotic bread were produced using different proportions of ß-glucan (0.8, 1 and 1.2 per cent), resistant starch (5.5, 8 and 10.5 per cent) and the combination of resistant starch and ß-glucan in a ratio of 4:0.5. Findings The GI and GL of the prebiotic bread prepared with 1 per cent ß-glucan (w/w) were 55.7 and 7.8, respectively, whereas those of the prebiotic bread prepared with 8 per cent resistant starch (w/w) were 64.8 and 8.42, respectively, with both breads having significantly lower GI and GL values than the control (P < 0.05). It was concluded that the incorporation of 1 per cent ß-glucan may be beneficial in producing prebiotic bread with both low GI and low GL. Originality/value Although white bread is a main food source in human diet, its high GI and GL make it an unhealthy food choice. The incorporation of ingredients with prebiotic effects, such as ß-glucan and resistant starch, can improve the nutritional value of this product by lowering its GI and GL.

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Pereira, Cristiana, Regina Menezes, Vanda Lourenço, Teresa Serra, and Carla Brites. "Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties." Proceedings 70, no. 1 (2020): 101. http://dx.doi.org/10.3390/foods_2020-07643.

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Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

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Gomathi Kannayiram, Antony Xavier Bronson F, Arun Kumar J, Sandhya A, Gayathri S, and Emiyal D. "An Invitro Study on Predicted Glycemic Index and Bioactive Component of Fortified - Bread Using Senna Auriculata." International Journal of Research in Pharmaceutical Sciences 11, no. 4 (2020): 5248–58. http://dx.doi.org/10.26452/ijrps.v11i4.3140.

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Bread is an affordable staple food available world wide. People demand for the high quality breads for consumption.Bread is considered to be a daily diet food for most of the people around the world. Foods with reduced glycemic index shows less risk of some chronic diseases like diabets and stroke. Senna auriculata a plant compound which is a potential inhibitor of diabetes. Low concentration possessed high radical scavenging activity, 90% of radicals were scavenged at lower concentrations. It further proved to have the anti-hemolytic effect. The extract inhibits the alpha amylase and alpha glycosidase activity. The bread contains large amount of digestible starch which leads to glycemic index. The foods with higher glycemic index leads to type 2 diabetes mellitus. Incorporation of Senna auriculata in bread is the effective method to produce low glycemic index foods. This study was aimed to evaluate digestability of starch and glycemic index in bread through the incorporating Senna auriculata as fortified bread sample. At 60 mins of dialysate, the concentration of resistant starch of bread sample with Senna Auriculata exhibited to be low when compared with the control. The Senna auriculata fortified bread sample is compared with the control which the regular bread based on their crust, colour, symmetry, texure, eating quality, and overall quality of the bread. Bread with 6% of extract was sensory evaluated. Bioactive components like phenolic, flavonoid found to be retained in fortified bread sample. Based on the biofunctional properties developed the evaluation is analysed at the retention time of the process. The sample has higher resistant starch and lower glycemic index. This overall invitro findings gives us a promising result that due to the lower glycemic effect the Senna auriculata fortified bread sample is situable and recommended for diabetes patients.

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Millati, Tanwirul, and Nurhayati Nurhayati. "PEMBUATAN RESISTANT STARCH PATI BERAS DENGAN METODE ENZIMATIS DAN FISIK." Jurnal Agrotek Ummat 7, no. 2 (2020): 110. http://dx.doi.org/10.31764/jau.v7i2.2719.

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Rice is the leading food and a carbohydrate source for most of the world's and Indonesia population, but most rice tends to have a high glycemic index (IG). A product with a low IG is better, not only for people with diabetes but also for healthy people. Resistant starch (RS) functions as a new food ingredient that has a low glycemic index. RS is a part of starch or starch products resistant to digestion when through a gastrointestinal tract. RS has the same physiological effects as dietary fiber, can affect body weight and energy balance, increase lipid excretion to reduce calorie intake and reduce serum lipid levels, zero caloric content so that it can be used as a low-calorie food additive that can control body weight effectively. RS can be made through starch modification by physical treatment (heat treatment), chemical treatment, enzymatic treatment, and a combination of heat and enzymatic. Factors that influence RS's formation include starch properties, starch interactions with other components, processing conditions, heat processes, other treatments, and storage conditions. Therefore, the rice starch modification that contains a lot of RS needs to be known. Rice starch Hydrolysis with the dual enzyme α-amylase and pullulanase (DMT) can increase the highest RS level (51.0%) due to the increased degree of starch crystallinity. High RS results in an increase in gelatinization temperature, ΔH and phase transition temperatures, and a decrease in the speed of starch hydrolysis and weight loss.

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Kumar, Awadhesh, Upasana Sahoo, Basavdatta Baisakha, et al. "Resistant starch could be decisive in determining the glycemic index of rice cultivars." Journal of Cereal Science 79 (January 2018): 348–53. http://dx.doi.org/10.1016/j.jcs.2017.11.013.

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Afifah, Diana Nur, Lili Nor Indah Sari, Dwi Ratna Sari, Enny Probosari, Hartanti Sandi Wijayanti, and Gemala Anjani. "Analisis Kandungan Zat Gizi, Pati Resisten, Indeks Glikemik, Beban Glikemik dan Daya Terima Cookies Tepung Pisang Kepok (Musa paradisiaca) Termodifikasi Enzimatis dan Tepung Kacang Hijau (Vigna radiate)." Jurnal Aplikasi Teknologi Pangan 9, no. 3 (2020): 101–7. http://dx.doi.org/10.17728/jatp.8148.

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Upaya pengendalian diabetes mellitus tipe-2 dapat dikontrol melalui pola makan, salah satunya yaitu dengan modifikasi jenis makanan yang selain memenuhi kebutuhan gizi juga dapat mengendalikan kadar glukosa darah. Pisang kepok dan kacang hijau memiliki kandungan pati resisten, serat pangan, protein yang cukup tinggi, dan indeks glikemik rendah sehingga dapat digunakan sebagai alternatif bahan pembuatan cookies untuk penderita diabetes mellitus tipe-2. Penelitian ini bertujuan untuk menganalisis kandungan gizi, pati resisten, indeks glikemik, beban glikemik dan daya terima cookies tepung pisang kepok termodifikasi enzimatis dan tepung kacang hijau. Penelitian ini menggunakan rancangan acak lengkap satu faktor dengan perbandingan variasi pisang kepok termodifikasi dan tepung kacang hijau masing-masing dengan persentase sebesar 85:15; 75:25; dan 65:35. Kandungan gizi dianalisis dengan metode uji proksimat. Analisis indeks glikemik dan daya terimanya juga dilakukan pada penelitian ini. Formula terbaik dianalisis dengan metode de Garmo. Hasil penelitian menunjukkan bahwa formulasi terbaik didapat dari cookies dengan formulasi 85% tepung pisang kepok termodifikasi enzimatis dan 15% tepung kacang hijau dengan nilai hasil tertinggi sebesar 0,599 dengan kandungan karbohidrat 45,72%, protein 5,62%, lemak 18,53%, air 11,22%, abu 3,70% , serat pangan 15,18%, pati resisten 13,67%, indeks glikemik 33,20 dan beban glikemik 4,19. Kesimpulan yang didapat dari penelitian ini adalah kandungan zat gizi cookies tepung pisang kepok termodifikasi enzimatis dan tepung kacang hijau dapat ditentukan dengan baik dengan menemukan formula terbaiknya, yaitu 85%:15%. Analysis of Nutrients Content, Resistant Starch, Glycemic Index, Glycemic Load and Acceptability of Modified Kepok Flour (Musa paradisiaca) and Mung Bean Flour (Vigna radiata) Cookies Type 2 diabetes mellitus can be controlled through diet, one of which is by modifying the type of food that helps fulfilling nutrient-needs and control blood’s glucose levels. Kepok banana and mung bean contain high resistant starch, dietary fiber, protein, and low glycemic index so it can be used as an alternative ingredient in making cookies for people with type 2 diabetes mellitus. This study aimed to analyze the nutrients content, resistant strach, glycemic index, glycemic load and acceptability of cookies from enzymatically modified kepok banana flour and mung bean flour. The completely randomized one-factor experimental study with ratio of modified kepok banana : mung bean flour i.e. 85:15; 75:25; and 65:35. Nutrient content was analyzed by proximate methods. The glycemic index and glycemic load were also analyzed as well as acceptability test. The best formula was determined by the de Garmo method. As results, the quality of nutrient content, resistant starch, glycemic index, glycemic load and acceptance, were achieved with formula of 85% modified kepok flour and 15% mung bean flour resulting high yield value of 0.599. the best cookies formula contained carbohydrate of 45.72%, protein of 5.62%, fat of 18.53%, water of 11.22%, ash of 3.70%, fiber of 15.18%, resistant starch of 13.67%, glycemic index of 33.20, and glycemic load of 4.19. As conclusion, all treatment was successfully revealed and generated the best formula or 85%:15% for the ratio of modified kapok flour and mung been flour.

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Rajendran, Mala, and Keerthana Ravi Chandran. "Grain Dimension, Nutrition and Nutraceutical Properties of Black and Red Varieties of Rice in India." Current Research in Nutrition and Food Science Journal 8, no. 3 (2020): 903–23. http://dx.doi.org/10.12944/crnfsj.8.3.20.

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Traditional colored rice varieties in India are the source of carbohydrates, phytochemicals and minerals. They facilitate the growth of probiotics in intestine and protect human from many chronic diseases. The present study investigated the nutritional properties such as total sugars, digestible sugars, resistant sugars, hydrolysis index, glycemic index and total proteins of thirteen colored varieties of rice in India. Nutraceutical properties like anti diabetic and prebiotic activity were investigated by standard methods. Chak hao poreiton and mappillai samba grains were 6.3 mm in length. Lowest length of 5.1 mm was recorded in 60 m Kuruvai. Among the rice varieties, mappillai samba has high concentration of digestible starch of 91% and Chak hao poreiton had low concentration of 62%. Resistant starch was 38% in Chak hao poreiton and 8% in mappillai samba. Lowest glycemic index of 52 and 53 were recorded in karuthakar poha and Chak hao poreiton respectively. Anthocyanin extracted from Chak hao poreiton inhibited 24% of human pancreatic α-amylase activity. It significantly increased the probiotic number from 0.15 CFU/mL to 1.95 CFU/mL. The study revealed that the black rice variety, Chak hao poreiton was rich in resistant starch and exhibited low glycemic index. The anthocyanins from Chak hao poreiton possessed significant antidiabetic and prebiotic activity. Molecular docking studies revealed the interaction of anthocyanin with pancreatic α-amylase, β-glucosidase and GLUT1.

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David Barine, Kiin-Kabari, and Giami Sunday Yorte. "In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products." Journal of Food Research 5, no. 2 (2016): 73. http://dx.doi.org/10.5539/jfr.v5n2p73.

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Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. ‘Amala’ and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and in vitro starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and ‘amala’ (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for ‘amala’ with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).

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Carreira, Marina Cassab, Franco Maria Lajolo, and Elizabete Wenzel de Menezes. "Glycemic index: effect of food storage under low temperature." Brazilian Archives of Biology and Technology 47, no. 4 (2004): 569–74. http://dx.doi.org/10.1590/s1516-89132004000400010.

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This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of each food.

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Wang, Lijun, and Xue Bai. "The Producing Technology of Resistant Starch (RS) from Buckwheat Using Microwave Treatment." Sustainability in Environment 2, no. 3 (2017): 301. http://dx.doi.org/10.22158/se.v2n3p301.

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Resistant Starch (RS) has various functions in controlling the Glycemic Index (GI), lowering concentration of cholesterol and triglycerides, inhibiting fat accumulation, preventing colonic cancer, reducing gall stone formation, maintaining intestinal tract healthy and enhancing the absorption of minerals. Elevated RS in food is an important and effective approach for public health. RS is also an important material for industries. In this paper, the producing technologies of resistant starch from buckwheat were investigated. The results showed that the optimum parameters for producing technology of resistant starch from buckwheat using microwave treatment are microwave power at 540W, treatment time is 120s, Solid-to-liquid ratio 1:3, cold storage time 24h.

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Ratnaningsih, Nani, Suparmo, Eni Harmayani, and Yustinus Marsono. "Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles." International Journal of Biological Macromolecules 142 (January 2020): 191–200. http://dx.doi.org/10.1016/j.ijbiomac.2019.09.092.

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Afandi, Frendy Ahmad. "Correlation between High Carbohydrate Foods with Glycemic Index." JURNAL PANGAN 28, no. 2 (2019): 145–60. http://dx.doi.org/10.33964/jp.v28i2.422.

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High carbohydrate food has been perceived as a food with high glycemic index (GI). Meanwhile, the risks of diabetes are frequently associated with the GI carbohydrate based foods. Therefore, a comprehensive study based on the literature review regarding the relationship between high-carbohydrate food and the glycemic index needs to be conducted. High-carbohydrate foods can be grouped into the available carbohydrates type and non-available carbohydrates type. Food with available carbohydrates such as glucose, disaccharide, digestible oligosaccharides, and starch have positive correlation with the GI. The non-available forms of carbohydrates are hardly digested by the body, so they usually have low GI. The non-available carbohydrates foods are fructooligosaccharide (FOS) and galactooligosaccharide (GOS), raffinose, stachyose, and verbascose. High-carbohydrate foods can have low GI value due to complex carbohydrates or resistant starches. The type of carbohydrate can be turned into non-available due to chemical modification, processing, or interacting with other components. This information is necessary because recently, people have high awareness in choosing carbohydrate food. Not only the amount consumed, but also its carbohydrate content, types of carbohydrates, and how they are processed are important to be observed.

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Cervini, Mariasole, Alice Gruppi, Andrea Bassani, Giorgia Spigno, and Gianluca Giuberti. "Potential Application of Resistant Starch Sorghum in Gluten-Free Pasta: Nutritional, Structural and Sensory Evaluations." Foods 10, no. 5 (2021): 908. http://dx.doi.org/10.3390/foods10050908.

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Gluten-free (GF) pasta samples containing rice flour replaced with 0, 5, 10, 15 g/100 g (w/w) of a resistant starch ingredient from annealed sorghum starch (annRS) were formulated. The highest total dietary fiber and RS contents (p < 0.05) were measured in uncooked pasta with 15 g/100 g of annRS addition (15-annRS). After cooking, the 15-annRS pasta was characterized by an RS content of 5.8 g/100 g dry matter, confirming the thermal resistance of annRS. The use of annRS positively influenced the optimal cooking time, the cooking loss, the firmness, and the stickiness of the cooked samples, with not remarkably change in color after cooking. The starch hydrolysis index values decreased as the level of annRS increased. Despite a significant decrease in the overall sensory with increasing levels of annRS, all samples were characterized by a value > 5, which is considered the limit of acceptability. The use of annRS in GF pasta up to 15 g/100 g can contribute to creating GF products with high total dietary fiber content, slowly digestible starch properties, and without drastically compromising the sensory attributes.

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Baskara Gama, Dewa, Eni Harmayani, Lily Arsanti Lestari, and Emy Huriyati. "Comparison of chemical properties, glycemic index, and glycemic load, between arrowroot (Maranta arundinaceae) cookies containing glucomannan extract with palm sugar addition." BIO Web of Conferences 28 (2020): 03002. http://dx.doi.org/10.1051/bioconf/20202803002.

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Diabetes Mellitus (DM) is a degenerative disease mainly caused by high carbohydrate and high glycemic index (GI) diet. Meanwhile, Indonesia has large source of low GI food, such as arrowroot, porang tuber, and palm sugar that has not developed well. Cookie, as a well-known snack in Indonesia, will be made from the combination of arrowroot flour, porang glucomannan extract, and palm sugar is expected could be an alternative snack for diabetic people. The aim of research is to investigate the difference of chemical properties (proximate, total starch, total dietary fiber, total sugar, and resistant starch), GI, and glycemic load (GL) between arrowroot cookies containing glucomannan extract with palm sugar and cane sugar addition. The research was conducted using analytical observation method with cross-sectional design. Chemical properties will be compared using unpaired t-test. GI of cookies with palm sugar is 19.6, while GI of cookies with cane sugar is 25.6. GL of cookies with palm sugar is 13.71, while GL of cookies with cane sugar is 17.6. There is no significant difference in chemical properties, except in total dietary fiber (p<0.05). Both cookies classified into low GI and moderate GL food.

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Wijanarka, A., T. Sudargo, E. Harmayani, and Y. Marsono. "Changes in Resistant Starch Content and Glycemic Index of Pre-Gelatinized Gayam (Inocarfus fagifer Forst.) Flour." Pakistan Journal of Nutrition 15, no. 7 (2016): 649–54. http://dx.doi.org/10.3923/pjn.2016.649.654.

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Kumar, Awadhesh, Goutam Kumar Dash, Madhusmita Barik, et al. "Effect of Drought stress on Resistant starch content and Glycemic index of rice ( Oryza sativa L.)." Starch - Stärke 72, no. 11-12 (2020): 1900229. http://dx.doi.org/10.1002/star.201900229.

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Hamidah, Nanik, Riyanto Riyanto, and Endang Taat Uji. "KUALITAS SENSORI, UKURAN PORI, INDEKS GLIKEMIK, DAN BEBAN GLIKEMIK ROTI TAWAR SUBSTITUSI TEPUNG SINGKONG (MANIHOT ESCULENTA) DAN TEPUNG TEMPE[Sensory Quality, Pore Size, Glycemic Index, and Glycemic Load of White Bread with Cassava Flour (Manihot esculenta) and Tempeh Flour Substitution]." Media Gizi Indonesia 14, no. 2 (2019): 154. http://dx.doi.org/10.20473/mgi.v14i2.154-163.

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Bread is alternative food made by wheat fl our that can be used as one of carbohydrates sources. Bread is classifi ed as high glycemic index food. Cassava is one of carbohydrate source contain high resistant starch which has low glycemic index, meanwhile tempeh has high protein value. Substitution of wheat fl our with cassava and tempah fl our is predicted can give lower glycemic index and higher protein content of white bread. Purpose for this research was to analyse the effect of cassava fl our tempeh fl our substitution to sensory, pore size, glycemic index, and glycemic load of white bread. Research method were used true experimental with complete randomized design. Proportion of cassava and tempeh fl our were respectively P1 (0%), P2 (2.4%;0.8%), P3 (4.8%;1.6%), P4 (7.3%;2.4%) and P5 (9.7%;3.2%). Sensory quality and pore size were analysed by Kruskall Wallis followed by ranking difference test. Glycemic index test were done only for the best formula (P2) based on sensory test treatment. Result of this study showed substitution of cassava and tempeh fl our gave signifi cant infl uences toward sensory quality including texture (p=0.003), fl avour (p=0.0001), colour [crumb, crust (p=0.0001)], taste (p=0.012), and size of pore (p=0.0001). Glycemic Index (IG) and Glycemic Load (BG) test of formula P2 showed 132.32 and 53,32 which belong to high category. Substitution of wheat fl our with cassava and soybean tempeh fl our changed the sensory quality, pore size, IG and BG high category

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Zhu, Ruixin, Zhihong Fan, Yue Han, et al. "Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial." Nutrients 11, no. 3 (2019): 634. http://dx.doi.org/10.3390/nu11030634.

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Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management diet, and compare their glycemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21–51), while the other starchy foods failed to show significant difference with rice (GI 83–109). The hydrolysis indexes of LS and AB were 37.7%–61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycemic management for diabetic and pre-diabetic.

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Haldipur, Ashrita C., and N. Srividya. "In Vitro Glycemic Response of Indigenous Pigmented Rice Cultivars from South India and Influence of Different Carbohydrate Components." Current Research in Nutrition and Food Science Journal 8, no. 3 (2020): 815–28. http://dx.doi.org/10.12944/crnfsj.8.3.13.

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Staple diet patterns such as white rice consumption play an important part in the occurrence of chronic lifestyle-related disease like diabetes. This study intended to identify pigmented rice cultivars from India as an alternative to white rice. Nine carbohydrate components were quantified in six red and two black pigmented rice varieties. In vitro starch digestibility was also analyzed and the predicted glycemic index (pGI) was estimated. The relationship between the carbohydrate components and the pGI of the rice varieties was analyzed. The rice varieties, Kattuyanam and Chennangi exhibited high levels of insoluble dietary fibre, total dietary fibre and amylose. High soluble dietary fibre contents were observed in Poonghar and Aruvadam kuruvai. The levels of resistant starch and slowly digestible starch were found to be the highest in Karupakavuni. The results indicated Kattuyanam, Chennangi, Karungkuruvai, and Poonghar to be low pGI rice varieties (< 55). The three varieties, Kesari, Karupakavuni, and Aruvadam kuruvai were categorized under the medium pGI category (56-69). Mapillai samba had a high pGI of 70 which could be due to processing (partially milled and parboiled), but had significantly lower pGI than the white rice, Sona masuri (GI – 76). The dietary fibre components, resistant starch, slowly digestible starch, and the amylose content were negatively correlated with the pGI. Among these components, the insoluble dietary fibre, total dietary fibre, and resistant starch with significantly high (p ≤0.01) correlation were found to be the major determining factors of pGI in the studied pigmented rice cultivars. The inclusion of the identified pigmented rice varieties with low to medium glycemic response in the diet could become a key role in the dietary management of diabetes, especially among the rice-eating population.

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Malomo, Adekunbi A., Omowumi I. Olaniyi, Abiola F. Olaniran, and Sunbo H. Abiose. "USE OF PRINCIPAL COMPONENT ANALYSIS AND AGGLOMERATIVE HIERARCHY CLUSTERING TO STUDY THE RELATIONSHIP BETWEEN ALPHA AMYLASE AND STARCH DURING FERMENTATION OF OGI FROM MAIZE, SORGHUM AND ACHA." Bacterial Empire 3, no. 4 (2020): 66–69. http://dx.doi.org/10.36547/be.2020.3.4.66-69.

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Ogi, a popular breakfast cereal and weaning food in West Africa was produced from maize, acha and sorghum. Ogi was produced from the three cereals and the gruels obtained were subjected to fermentation. The total starch content and alpha amylase activity during the period of fermentation of the ogi slurries were evaluated using standard methods. Total starch content was determined at 0, 12, 24, 36 and 48 h and α-amylase activity was also determined at 10 oC, 20 oC, 30 oC, 40 oC at 0, 12, 24, 36 and 48 h. The outcome of the research showed that α-amylase activity increased with increase in temperature and was highest in maize ogi (1.507 – 4.458 E. U) while acha ogi (0.497 – 3.219 E. U) had the lowest α-amylase activity . The starch content decreased with increase in time of fermentation time and was highest in maize ogi while acha ogi had the lowest. This shows that the higher the temperature of fermentation and longer fermentation time can increase the breakdown of starch by α-amylase in ogi slurry. The result of the Principal component analysis (PCA) showed distinct similarity in maize and acha. Agglomerative hierarchical clustering grouped acha into two groups (groups one and two) but grouped all maize and sorghum ogi samples together into group three. Due to the low starch content and low α-amylase activity observed in acha, it could be utilized in the production of gluten-free ogi with low glycemic index especially for vulnerable groups.

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Li, Yunlong, Jing Lv, Lei Wang, Yingying Zhu, and Ruiling Shen. "Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro." Applied Sciences 10, no. 3 (2020): 912. http://dx.doi.org/10.3390/app10030912.

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Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.

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Zhou, June, Roy J. Martin, Richard T. Tulley, et al. "Dietary resistant starch upregulates total GLP-1 and PYY in a sustained day-long manner through fermentation in rodents." American Journal of Physiology-Endocrinology and Metabolism 295, no. 5 (2008): E1160—E1166. http://dx.doi.org/10.1152/ajpendo.90637.2008.

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Glucagon-like peptide-1 (GLP-1) and peptide YY (PYY) are anti-diabetes/obesity hormones secreted from the gut after meal ingestion. We have shown that dietary-resistant starch (RS) increased GLP-1 and PYY secretion, but the mechanism remains unknown. RS is a fermentable fiber that lowers the glycemic index of the diet and liberates short-chain fatty acids (SCFAs) through fermentation in the gut. This study investigates the two possible mechanisms by which RS stimulates GLP-1 and PYY secretion: the effect of a meal or glycemic index, and the effect of fermentation. Because GLP-1 and PYY secretions are stimulated by nutrient availability in the gut, the timing of blood sample collections could influence the outcome when two diets with different glycemic indexes are compared. Thus we examined GLP-1 and PYY plasma levels at various time points over a 24-h period in RS-fed rats. In addition, we tested proglucagon (a precursor to GLP-1) and PYY gene expression patterns in specific areas of the gut of RS-fed rats and in an enteroendocrine cell line following exposure to SCFAs in vitro. Our findings are as follows. 1) RS stimulates GLP-1 and PYY secretion in a substantial day-long manner, independent of meal effect or changes in dietary glycemia. 2) Fermentation and the liberation of SCFAs in the lower gut are associated with increased proglucagon and PYY gene expression. 3) Glucose tolerance, an indicator of increased active forms of GLP-1 and PYY, was improved in RS-fed diabetic mice. We conclude that fermentation of RS is most likely the primary mechanism for increased endogenous secretions of total GLP-1 and PYY in rodents. Thus any factor that affects fermentation should be considered when dietary fermentable fiber is used to stimulate GLP-1 and PYY secretion.

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Astawana, Made, and Sri Widowati. "EVALUATION OF NUTRITION AND GLYCEMIC INDEX OF SWEET POTATOES AND ITS APPROPRIATE PROCESSING TO HYPOGLYCEMIC FOODS." Indonesian Journal of Agricultural Science 12, no. 1 (2011): 40. http://dx.doi.org/10.21082/ijas.v12n1.2011.p40-46.

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Indonesia placed the fourth biggest diabetics in the world after India, China, and the USA with prevalence amounting to 8.6% of the population. Diabetes is an abnormal carbohydrate metabolism. Therefore, nutrition plays a key role in the management of the disease. This study aimed to find hypoglycemic sweet potatoes and appropriate processing to create low glycemic foods. Eight Indonesian sweet potato varieties/clones were used in this experiment, i.e. Kidal, Sukuh, Sari, Ungu, Jago, BB00105.10, B0464, and BB00106.18. Samples were firstly analyzed for their physicochemical and nutritional properties, which then followed by evaluation of their hypoglycemic responses. The selected variety was processed into three different basic processing methods, i.e. boiling, baking, and frying, and then their glycemic indexes (GI) were evaluated. Result showed that among eight sweet potato varieties/clones studied, BB00105.10 clone indicated the best hypoglycemic response. The highest hypoglycemic activity was supported with the highest resistant starch content (3.8%), protein content (5.47%), and low starch digestibility (51.4%). The sweet potato tubers contained medium to high amylose (24.94%). Processing methods influenced the GI value of foods. Fried sweet potatoes had the lowest GI (47), followed by the boiled one (GI = 62) and the baked one (GI = 80).

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Wang, Hao, Songming Zhu, Hosahalli S. Ramaswamy, Yang Du, Yong Yu, and Jian Wu. "Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice." Transactions of the ASABE 64, no. 1 (2021): 103–15. http://dx.doi.org/10.13031/trans.13805.

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HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC &lt; HP &lt; GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

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Bravo, L. "Effect of processing on the non-starch polysaccharides and in vitro starch digestibility of legumes / Efecto del procesado en el contenido de polisacáridos no amiláceos y la digestibilidad in vitro del almidón de legumbres." Food Science and Technology International 5, no. 5 (1999): 415–23. http://dx.doi.org/10.1177/108201329900500507.

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Dietary fiber content (as non-starch polysaccharides, NSP) and in vitro starch digestibility of legumes (beans, lentils, chickpeas and peas) present in the Spanish diet were determined. Raw, boiled and industrially processed legumes were analyzed, as well as legume dishes prepared according to tradi tional recipes or commercial canned meals. A reduction of total NSP was observed in cooked prepa rations probably due to the presence of other food ingredients. Soluble NSP increased in industrially processed legumes at the expense of the insoluble fraction. Significant amounts of resistant starch (RS) were detected in processed legumes. Industrial processing seemed to result in an increased in vitro starch digestibility with a higher starch digestion rate index (SDRI) in comparison with domes tic processing. Rapidly available glucose (RAG) in processed legumes, as a predictor of their poten tial glycemic response, showed differences depending on the type of legume and treatment. Gener ally pulses consumed as home-made meals had lower RAG values.

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Muchlisyiyah, Jhauharotul, Tri Dewanti Widyaningsih, Retno Wulansari, and Hera Sisca Prasmita. "The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility." agriTECH 41, no. 3 (2021): 238. http://dx.doi.org/10.22146/agritech.44596.

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Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed as a carbohydrate substituent. Therefore, this study aimed to examine the effect of processing and cooling methods on the in vitro digestibility of black potato starch. Furthermore, two factors Randomized Block Design with a 2x3 experimental design was used, which consisted of processing methods (boiling, roasting, and microwave) and cooling at room temperature and 4 °C for 24 hours with 3 repetitions. Black potato flour was compared with the raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible Starch (SDS), Rapidly Digestible Starch (RDS), and Glycemic Index (GI). Also, the analysis of total starch, moisture, and color was performed, hence raw black potatoes generally have 10% resistant starch (%wb). Different treatments of cooking and cooling had a significant effect (α = 0.05) on moisture content, total starch, RS, RDS, SDS, GI, brightness (L), and yellowness (b). Black potatoes subjected to the processing method followed by cooling had lower RDS and increased RS content. Furthermore, refrigeration at 4°C for 24 hours reduced the digestibility of black potato starch more than cooling at room temperature. Contrarily, microwaved black potato cooled at room temperature showed a higher digestion rate compared to the raw counterpart. Conclusively, processing followed by cooling reduces the GI and increases the RS content of Coleus tuberosus.

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Deepa, G., Vasudeva Singh, and K. Akhilender Naidu. "A comparative study on starch digestibility, glycemic index and resistant starch of pigmented (‘Njavara’ and ‘Jyothi’) and a non-pigmented (‘IR 64’) rice varieties." Journal of Food Science and Technology 47, no. 6 (2010): 644–49. http://dx.doi.org/10.1007/s13197-010-0106-1.

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Tuaño, Arvin Paul P., Eljezwyne Clomer G. Barcellano, and Myrna S. Rodriguez. "Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index." Food Chemistry: Molecular Sciences 2 (July 2021): 100010. http://dx.doi.org/10.1016/j.fochms.2021.100010.

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Udagawa, Eri, Hiroko Matsuda, Mamiko Tanaka, and Takaaki Shirai. "The Effect of Heat-acid Treatment on the Formation of Resistant Starch and the Estimated Glycemic Index in Potatoes." Journal of Applied Glycoscience 64, no. 3 (2017): 75–80. http://dx.doi.org/10.5458/jag.jag.jag-2017_001.

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Lal, Milan Kumar, Rahul Kumar Tiwari, Ravinder Kumar, et al. "Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers." Food Chemistry 359 (October 2021): 129939. http://dx.doi.org/10.1016/j.foodchem.2021.129939.

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Witono, Judy Retti, and Janice Juliani. "Improving the resistance starch of rice through physical and enzymatic process." MATEC Web of Conferences 268 (2019): 01007. http://dx.doi.org/10.1051/matecconf/201926801007.

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People with obesity and diabetes mellitus in Indonesia have increased in number from year to year. One of the reasons is caused by high glycemic index (GI) value in rice as our staple food. The GI of the rice ranged from 64 ± 9 to 93 ± 11, where glucose = 100. The objective of this research is to compare several processes in decreasing the GI value of rice, i.e. acid hydrolysis; acid hydrolysis followed by autoclaving-cooling and hydrolysis by pullulanase enzyme. GI values in this study was determined through the percentage of the resistant starch (%RS) as the opposite of GI. The experiment was started by analyzing the viscosity and gelatinization temperature, moisture content, resistant starch, and carbohydrate content of the rice starch. Variations used in this experiment are the type of acid solution (hydrochloric acid, acetic acid, citric acid, and lactic acid), acid concentration (0.01, 0.05, 0.1, 0.15 and 0.2 mole / L), and period of pullulanase hydrolysis (2, 6, and 8 hours). Condition of heating cooling used was 121ºC and 4ºC. The results showed that the highest resistance starch content (7.6%) is obtained from the hydrolysis process using pullulanase enzyme for 8 hours.

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Widowati, Sri, Made Astawan, Deddy Muchtadi, and Tutik Wresdiyati. "HYPOGLYCEMIC ACTIVITY OF SOME INDONESIAN RICE VARIETIES AND THEIR PHYSICOCHEMICAL PROPERTIES." Indonesian Journal of Agricultural Science 7, no. 2 (2016): 57. http://dx.doi.org/10.21082/ijas.v7n2.2006.57-66.

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Diabetes mellitus is a spectrum of inherited and acquired disorders characterized by elevating blood glucose levels. Diabetes is an abnormal carbohydrate metabolism, therefore, diet therapy for diabetics plays a key role in the management of the disease. Most Indonesian people consume rice as source of energy and protein. Generally, diabetics consume very limited rice because they believe that rice is the one of hyperglycemic food, even though different rice varieties have large range of glycemic index. The study aimed to evaluate hypoglycemic properties by using rat assay and chemical characteristics of 10 Indonesian rice varieties, i.e. Pandan Wangi, Rojolele, Bengawan Solo, Cenana Bali, Memberamo, Celebes, Ciherang, Batang Piaman, Cisokan, and Lusi. Taj Mahal, an herbal ponni imported rice, was used as a comparison. Male Sprague Dawley rats (150- 200 g body weight) were used for hypoglycemic assay. The rats were fasted overnight before the blood glucose was measured in the morning. The rats were then feed with 4.5 g rice per kg body weight by oral administration, followed by 1 ml of 10% glucose solution in the next 30 minutes. The blood glucose was measured for the next 30, 60, 90, and 120 minutes. Changes in blood glucose concentrations (mg dl-1) before and after the oral administrations were calculated for each rice variety tested. Results showed that Cisokan and Batang Piaman were categorized as low glycemic responses and Ciherang as high glycemic response, while the other varieties (Memberamo, Cenana Bali, Lusi, Bengawan Solo, Pandan Wangi, Celebes, and Rojo Lele) showed moderate glycemic responses. As the best hypoglycemic activity, Cisokan contained high amylose (27.6%), fat (0.87%), total dietary fiber (6.24%), resistant starch (2.02%), and lowest starch digestibility (52.2%), which are ideal for diabetic’s consumption. Ciherang as the worst hypoglycemic activity had low resistant starch (1.78%), low total dietary fiber (4.52%), and medium amylose (23.0%). This study implies that Cisokan variety is suitable for diabetic’s consumption.

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Romão, Bernardo, Ana Luísa Falcomer, Gabriela Palos, et al. "Glycemic Index of Gluten-Free Bread and Their Main Ingredients: A Systematic Review and Meta-Analysis." Foods 10, no. 3 (2021): 506. http://dx.doi.org/10.3390/foods10030506.

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This study aimed to perform a systematic review and meta-analysis of the glycemic index (GI) of gluten-free bread (GFB) and its main ingredients. The systematic review followed PRISMA guidelines, using seven electronic databases (PubMed, EMBASE, Scopus, Science Direct, Web of Science, gray literature research with Google Scholar, and patents with Google Patent tool), from inception to November 2020. Eighteen studies met the inclusion criteria evaluating 132 GFB samples. Five articles tested GI in vivo, eleven in vitro; and two studies tested both methods. The analysis showed that 60.7% (95% CI: 40.2–78.1%) of the samples presented high glycemic indexes, evidencing a high glycemic profile for GFB. Only 18.2% (95% CI: 11.7–27.2%) of the bread samples presented in the studies were classified as a low GI. Meta-analysis presented moderate/low heterogenicity between studies (I2 = 61% and <1% for both high and low GIs) and reinforced the proportion of high GIs. Lower GIs were found in formulations based on Colocasia esculenta flour or enriched with fiber, yogurt and curd cheese, sourdough, psyllium, hydrocolloids, enzymes, fructans, and resistant starch, highlighting the efficacy of these ingredients to lower GFBs’ GI. GFB tends to present high GI, impacting the development of chronic diseases when consumed.

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Yin, Song-Yu, Shu-Meng Kuo, Yu-Ru Chen, Yuan-Ching Tsai, Yong-Pei Wu, and Yann-Rong Lin. "Genetic Variation of Physicochemical Properties and Digestibility of Foxtail Millet (Setaria italica) Landraces of Taiwan." Molecules 24, no. 23 (2019): 4323. http://dx.doi.org/10.3390/molecules24234323.

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Foxtail millet is considered a ‘smart food’ because of nutrient richness and resilience to environments. A diversity panel of 92 foxtail millet landraces preserved by Taiwan indigenous peoples containing amylose content (AC) in the range of 0.7% to 16.9% exhibited diverse physiochemical properties revealed by a rapid viscosity analyzer (RVA). AC was significantly correlated with 5 RVA parameters, and some RVA parameters were also highly correlated with one another. In comparison to rice, foxtail millet contained less starch (65.9–73.1%) and no significant difference in totals of resistant starch (RS), slowly digestible starch (SDS), hydrolysis index (HI), and expected glycemic index (eGI) according to in vitro digestibility assays of raw flour with similar AC. RS was significantly positively correlated with AC and four RVA parameters, cold paste viscosity (CPV), setback viscosity (SBV), peak time (PeT), and pasting temperature (PaT), implying that suitable food processing to alter physicochemical properties of foxtail millet might mitigate hyperglycemia. This investigation of pasting properties and digestibility of diverse foxtail millet germplasm revealed much variation and showed potential for multi-dimensional utilizations in daily staple food and food industries.

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