Nutrition: The Changing SceneTHE GLYCAEMIC RESPONSE TO CARBOHYDRATE FOODS
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The successful synthesis of industrial isomaltooligosaccharides lies in the use of transglycosylating α-glucosidases: A review
2023, Carbohydrate Polymer Technologies and ApplicationsUnderstanding the mechanism of starch digestion mitigation by rice protein and its enzymatic hydrolysates
2018, Food HydrocolloidsCitation Excerpt :SDS digested slowly in small intestine provides sustained glucose release with a low initial glycemia and subsequently a slow and prolonged release behaviors; RS escapes digestion from small intestine and produces short chain fatty acid to improve colonic health (Zhang & Hamaker, 2009). Rice rapid digestion behavior is harmful to human health (Brand-Miller, 2007; Brand-Miller, Dickinson, Barclay, & Celermajer, 2007), due to its relatively high RDS content and glycemic response compared to other starchy foods (Jenkins, Wolever, Jenkins, Josse, & Wong, 1984). Over the last decades, rice starch digestibility was mitigated by recrystallization of debranched starch (Guraya, James, & Champagne, 2001; Zhang, Li, Chen, & Situ, 2016), heat-moisture treatment (Wang et al., 2018; Zavareze, Storck, Suita de Castro, Schirmer, & Guerra Dias, 2010) and annealing treatment (Pham Van, Huynh Thi, & Nguyen Thi Lan, 2016).
Resistant starch could be decisive in determining the glycemic index of rice cultivars
2018, Journal of Cereal ScienceCitation Excerpt :AC and RS content of food are important factors that influence starch digestibility and reduce the glycemic response by controlling the release of glucose in small intestine (Cummings and Englyst, 1991; Englyst et al., 1992). Previous studies have reported RS values of up to 3% in rice grain (Jenkins et al., 1984; Miller et al., 1992; Bjorck, 1996; Jinsong Bao et al., 2017), the rice cultivars studied by us also varied in RS value from 0.35% to 2.57%. The AC varied from 3.79% to 23.32% (Table 1), whereas Oryza nivara showed highest value and the North-East cultivar (NE-1) had lowest AC.
Dietary Fiber, Soluble and Insoluble, Carbohydrates, Fructose, and Lipids
2017, The Microbiota in Gastrointestinal Pathophysiology: Implications for Human Health, Prebiotics, Probiotics, and DysbiosisA three-step methodology for GI classification, GL estimation of foods by fuzzy c-means classification and fuzzy pattern recognition, and an LP-based diet model for glycaemic control
2016, Food Research InternationalCitation Excerpt :A glycaemic index is defined as “the area under the blood glucose response curve for a food expressed as a percentage of the area after taking the same amount of carbohydrate as the reference food” (Jenkins et al., 1981). The reference food can be glucose or white bread, the blood glucose levels are generally measured over 2 h, and the results are generally means of 5–10 individuals (Jenkins, Wolever, Jenkins, Josse, & Wong, 1984; Jenkins et al., 1981). The GI value of a food can be between 0 and 100.