Effect of processing of legume resistant starch
Article Abstract:
A study was done on the physical characteristics of the native starch granules. Starch is composed mainly of amylose and amylopectin macromolecules with a crystallinity varying from 15 to 45%. Cereals possess type A crystalline structure, type B for tubers and type C for legume seeds. Starch granules exhibit the maltese cross when exposed to polarized light. Its left-handed, parallel stranded double helices arrangement in the crystalline network cannot be degraded by alpha-amylase unless they are untwisted.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1992
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Dietary fibre, resistant starch and in vivo starch digestibility of cereal meals: glycemic and insulinaemic responses in NIDDM patients
Article Abstract:
A study of the effects of dietary fiber content of cereals on the glycemic and insulinaemic responses shows that a correlation between chemical and physical properties influences the physiological effects of cereal meals. Results show that different proportions of dietary fiber, resistant starch and in vitro starch are present in the cereal meals depending on various factors. A correlation between the rate of in vitro starch hydrolysis and maximum glycemic plasma is observed.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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Effect of ripening on resistant starch and total sugars in Musa paradisiaca sapientum: glycaemic and insulinaemic responses in normal subjects and NIDDM patients
Article Abstract:
Bananas which are not-overripe are usable in diabetic diets, like other fruits. This has been suggested after analysing the digestion and absorption from the small intestine of the carbohydrates of banana by using ileostomy subjects. The study showed that the total sugar content of bananas is 11.76% which is safe for diabetic diets. The response of blood sugar and serum insulin after the ingestion of samples are discussed.
Publication Name: European Journal of Clinical Nutrition
Subject: Health
ISSN: 0954-3007
Year: 1995
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