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A starch hydrolysis procedure to estimate glycemic index

AuthorsGoñi, Isabel; García Alonso, Alejandra; Saura Calixto, Fulgencio D.
KeywordsGlycemic Index
Starch Hydrolysis
Starchy Foods
Issue Date1997
CitationNutrition Research 17: 427- 437 (1997)
AbstractAn in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed. A first-order equation that rules the hydrolytic process was found: C=C∞ (1-e(-kt)). Besides an in vivo assay, to calculate the glycemic index (GI), was carried out on thirty healthy volunteers. This is a simple in vitro method that could be used to estimate the metabolic glycemic response to a food. The best correlated value with in vive glycemic responses was the percentage of starch hydrolysis at 90 min (r= 0.909, p≤0.05, Gl1= 39.21+ 0.803(H90)).
Identifiersdoi: 10.1016/S0271-5317(97)00010-9
issn: 0271-5317
Appears in Collections:(IF) Artículos
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