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Plant Foods for Human Nutrition

, Volume 39, Issue 4, pp 369–374 | Cite as

Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics

  • Bienvenido O. Juliano
  • Consuelo M. Perez
  • Surat Komindr
  • Sermsri Banphotkasem
Article

Abstract

Glycemic index responses of two cooked rices and six types of cooked noodles consumed by eight noninsulin-dependent diabetics correlated positively within vitro starch digestibility of food slurry and negatively with amylose content of the food. Glutinous (waxy) rice had the highest values, and mung bean noodles the lowest.

Key words

amylose content rice processing glycemic index in vitro starch digestibility 

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Copyright information

© Kluwer Academic Publishers 1989

Authors and Affiliations

  • Bienvenido O. Juliano
    • 1
  • Consuelo M. Perez
    • 1
  • Surat Komindr
    • 2
  • Sermsri Banphotkasem
    • 2
  1. 1.Cereal Chemistry DepartmentThe International Rice Research InstituteLos Baños, LagunaPhilippines
  2. 2.Division of Nutrition and Biochemical Medicine, Department of Medicine and Research Center, Faculty of MedicineRamathibodi HospitalBangkokThailand

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