A starch hydrolysis procedure to estimate glycemic index

Goñi, Isabel; Garcı́a-Alonso, Alejandra; Saura‐Calixto, Fulgencio

doi:10.1016/s0271-5317(97)00010-9

Cited by 1,637 publications

(1,315 citation statements)

References 19 publications

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“…Values (±standard deviation) within the same column followed by the same superscript are not significantly different (p<0.05) Sample size: 0.5 g (dwb); RDS: readily digestible starch; SDS: slowly digestible starch; RS: resistant starch; HI: hydrolysis index; GI: glycemic index. GI was calculated using the equation proposed by Goñi et al (1997): GI=39.71+0.549 HI …”

Section: Discussionmentioning

confidence: 99%

“…Estimated glycemic index (GI) Using the hydrolysis curve (0-180 min), the hydrolysis index (HI) was calculated as the percentage of total glucose released from the sample, to that released from white bread (Goñi et al 1997;Granfeldt et al 1992). The glycemic indices of the samples were estimated according to the equation proposed by Goñi et al (1997): GI=39.71+0.549HI.…”

Section: Methodsmentioning

confidence: 99%

“…The glycemic indices of the samples were estimated according to the equation proposed by Goñi et al (1997): GI=39.71+0.549HI.…”

Section: Methodsmentioning

confidence: 99%

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In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

et al. 2013

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Mung bean was subjected to different processing conditions (soaking, germination, cooking and autoclaving) and their textural, pasting and in vitro starch digestibility characteristics were studied. A significant reduction in textural properties (hardness, cohesiveness, gumminess and chewiness) after cooking and autoclaving treatment of mung bean was observed. Flours made from differently processed mung bean showed significant differences (P<0.05) in their pastin g characteristics. Peak and final viscosity were the highest for flour from germinated mung bean whereas those made from autoclaved mung bean showed the lowest value. in vitro starch digestibility of mung bean flours was assessed enzymatically using modified Englyst method and the parameters studied were readily digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS) and total starch (TS) content. Various processing treatments increased the RDS contents of mung bean, while the SDS content was found to be the highest for soaked and the lowest for the autoclaved sample. Germinated sample showed higher amount of digestible starch (RDS+SDS) as compared to raw and soaked samples. Flours from raw and soaked samples showed significantly low starch hydrolysis rate at all the temperatures with total hydrolysis of 29.9 and 31.2 %, respectively at 180 min whereas cooked and autoclaved samples showed high hydrolysis rates with 50.2 and 53.8 % of these hydrolyzing within 30 min of hydrolysis.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

et al. 2013

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“…In-vitro kinetics of starch digestion These were analysed following the procedure suggested by Goni et al (1997). Fifty milligram of sample was dispersed in 10 ml of KClHCl buffer.…”

Section: Methodsmentioning

confidence: 99%

“…Hydrolysis index (HI) was obtained by dividing the area under the hydrolysis curve of each sample by the corresponding area of a reference sample (fresh white bread) (Goni et al 1997); these authors indicated that hydrolysis index is a good a predictor of glycemic response. Expected GI was thus estimated using the Eq.…”

Section: Methodsmentioning

confidence: 99%

Effect of popping on sorghum starch digestibility and predicted glycemic index

2011

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Effect of popping on carbohydrate, protein, phytic acid and minerals of three varieties (pop sorghum, maldandi and red sorghum) of sorghum were studied. Significant changes (p≤0.05) in the starch degradability including total and soluble amylose content, and resistant starch occurred due to popping; in-vitro protein digestibility along with the content of albumin proteins increased. Starch characteristics had substantial differences among these three varieties which are based on the nature of endosperm and amylose content. Phytic acid content had a reduction of 20%-25% after popping. Glycemic index (GI) determined from kinetic study of enzymatic hydrolysis of sorghum starch was between 85 and 92; the rate constant for hydrolysis for these three varieties were in the range of 0.025 and 0.029 min −1 . Popping helped to control phytic acid content in sorghum and enhanced protein as well as starch digestibility.

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Effect of processing on potato starch: In vitro availability and glycaemic index

Garcı́a-Alonso

Goñi

2000

Nahrung

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The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, however different RS values were obtained when processed, ranging from 1.18% in boiled potatoes to 10.38% in retrograded flour. In general, cooked potatoes have high levels of DS. Starch digestibility is improved after processing and it is affected by the cooking methods. Boiled and mashed potatoes showed the highest rate of digestion, on the contrary raw potato was hardly digested. The estimated Glycaemic Index (GI) from the degree of starch hydrolysis within 90 min was in accordance with the reported GI values, for potatoes processed in the same way.

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A starch hydrolysis procedure to estimate glycemic index

Cited by 1,637 publications

References 19 publications

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods

Effect of popping on sorghum starch digestibility and predicted glycemic index

Effect of processing on potato starch: In vitro availability and glycaemic index

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