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Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics |
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| Authors: | Bienvenido O. Juliano Consuelo M. Perez Surat Komindr Sermsri Banphotkasem |
| Affiliation: | (1) Cereal Chemistry Department, The International Rice Research Institute, 4030 Los Baños, Laguna, Philippines;(2) Division of Nutrition and Biochemical Medicine, Department of Medicine and Research Center, Faculty of Medicine, Ramathibodi Hospital, 10400 Bangkok, Thailand |
| 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. |
| Keywords: | amylose content rice processing glycemic index in vitro starch digestibility |
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