Potentially clinically useful starchy foods producing relatively flat glycemic responses have been identified. Many of these are considered ethnic or traditional and include legumes; pasta; grains such as barley, parboiled rice, and bulgur (cracked wheat); and whole-grain breads such as …

2021年5月1日 · Upon digestion of starchy food, postprandial blood glucose level rises rapidly and sharply, which reflects a high glycemic index (GI) value. Various factors affect starch digestibility and the GI of a food or its products.

Choosing the right starchy foods can help manage blood sugar levels and provide lasting energy. For example, beans, minimally processed grains, and most fruits and vegetables have a low glycemic index. These foods can be good choices for people looking to control their blood sugar or maintain a healthy weight.

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 ...

2025年3月1日 · This review summarizes mechanisms for reducing the GI of starchy foods, focusing on four key strategies: inhibiting digestive enzymes, altering substrate structure, blocking enzyme-substrate interactions, and stimulating insulin secretion. It also addresses the sensory impacts of these GI-reduction methods.

Native buckwheat starch was extracted and modified by heat-moisture treatment (HMT) with different treatment time (15, 30 and 45 min) to investigate its effect on physicochemical, morphological, functional properties, starch profile (rapidly ...

2024年8月1日 · The blood glucose-raising potential of a starchy food may be assessed by measuring the response of human subjects to eating a controlled portion of a food. This in vivo test gives a value known as the glycemic index (GI), which is a physiologically-based measure for assessing the carbohydrate quality of a food (Brouns et al., 2005; Ek et al ...

Starch is a complex carbohydrate found in bread, potatoes, pasta and rice. It has 4.2 Cal/g. Glycemic index = 40-110. Different starches are

Eight wheat products differing in texture (porridge vs. bread), grain fineness (fine, kibbled, intact), and cooking (raw vs. cooked), with pre-measured glycaemic indexes (GI), were analysed by in vitro amylolytic digestion to determine effects of processing to reduce GI on quantities of starch fractions differing in digestibility.

There is also evidence that resistant starch may help people with or at risk of diabetes. A 2019 review of 15 clinical trials found that supplementing the diet with resistant starch resulted in lower fasting blood glucose levels, fasting insulin levels and measures of insulin resistance in people with type 2 diabetes and obesity, compared to a ...