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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Behall KM, Scholfield DJ, Canary J (1988) Effect of starch structure on glucose and insulin responses in adults. Am J Clin Nutr 47: 428–432
Berry CS, I'Anson K, Miles MJ, Morris VJ, Russell PL (1988) Physical chemical characterisation of resistant starch from wheat. J Cereal Sci 8: 203–206
Crapo P, Henry RR (1988) Postprandial metabolic responses to the influence of food form. Am J Clin Nutr 48: 560–564
Duncan DB (1955) Multiple range and multipleF tests. Biometrics 11: 1–42
Goddard MS, Young G, Marcus R (1984) The effect of amylose content on insulin and glucoses responses to ingested rice. Am J Clin Nutr 39: 388–392
Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Fielden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV (1981) Glycemic index of foods: a physiological basis for carboyhydrates. Am J Clin Nutr 34: 362–366
Juliano BO, Goddard MS (1986) Cause of varietal difference in insulin and glucose responses to ingested rice. (Qual Plant) Plant Foods Hum Nutr 36: 35–41
Juliano BO, Sakurai J (1985) Miscellaneous rice products. In: Juliano BO (ed.) Rice Chemistry and Technology, 2nd edn. St. Paul, MN: American Association of Cereal Chemists, pp. 569–618
Kainuma K, Matsunaga A, Itogawa M, Kobayashi S (1981) New enzyme system — β-amylase-pullulanase — to determine the degree of gelatinization and retrogradation of rice products. Denpun Kagaku 23: 235–240
Khandker AK, de Mosqueda MB, del Rosario RR, Juliano BO (1986) Factors affecting properties of noodles prepared with an extruder. ASEAN Food J 2: 31–35
Komindr S, Boontawee A, Puavilai G, Banphotkasem S, Tanphaichitr V (1988) Plasma glucose (PG) responses in non-insulin-dependent diabetics (NIDDM) to six different complex carbohydrates in Thai diets (abstract). In: Yasumoto K, Itokawa Y, Koishi H, Sanno Y (eds), Proceedings of the 5th Asian Congress of Nutrition, Osaka, 1987. Tokyo: Center for Academic Publications Japan, p. 484
O'Dea K, Snow P, Nestel P (1981) Rate of starch hydrolysisin vitro as a predictor of metabolic responses to complex carbohydratesin vivo. Am J Clin Nutr 34: 1991–1993
Sanchez PC, Juliano BO, Laude VT, Perez CM (12988) Nonwaxy rice for tapuy (rice wine) production. Cereal Chem 65: 240–243
Schoch TJ, Maywald EC (1968) Preparation and properties of various legume starches. Cereal Chem 45: 564–573
Thorne MJH, Thompson LU, Jenkins DJA (1983) Factors affecting starch digestibility and the glycemic response with reference to legumes. Am J Clin Nutr 38: 481–488
Viswanathan M, Snehalatha C, Ramachandran A, Mohan V, Revathy M, Paul S, Lowe P, Indira P, Kymal PK 1988) Glycemic and insulin responses to some breakfast items in diabetic subjects. Nutr Rep Int 37: 409–418
Wolever TMKS, Jenkins DJA, Kalmusky J, Jenkins A, Guirdano C, Guidici S, Josse RG, Wong GS (1986) Comparison of regular and parboiled rices: explanation of discrepancies between reported glycemic responses to rice. Nutr Res 6: 349–357
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Juliano, B.O., Perez, C.M., Komindr, S. et al. Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics. Plant Food Hum Nutr 39, 369–374 (1989). https://doi.org/10.1007/BF01092074
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF01092074