2013
DOI: 10.1590/s1415-52732013000100009
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Abstract: A B S T R A C TRecently, the lack of studies providing practical guidance for the use of the glycemic index has been indicated as the cause of its little use in nutrition education. The aim of this study is to give instructions on the use of the glycemic index as a tool to be used in nutrition education to estimulate the consumption of low glycemic index foods. Studies published over the past 12 years, in addition to classic studies on this topic, found in the databases MedLine, ScienceDirect, SciELO and Lilac… Show more

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Cited by 5 publications
(2 citation statements)
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“…Starch granules take up water and swell, which irreversibly disrupts the crystalline structure of the starch, making it able to be readily hydrolysed by amylase. These gelatinized starch molecules are more easily digested because of particle disintegration [ 32 , 33 ]. With respect to attieke, its relatively low GI could be due to the mechanical squeeze (in order to remove as much as water possible), granulation and sun-drying process.…”
Section: Discussionmentioning
confidence: 99%
“…Starch granules take up water and swell, which irreversibly disrupts the crystalline structure of the starch, making it able to be readily hydrolysed by amylase. These gelatinized starch molecules are more easily digested because of particle disintegration [ 32 , 33 ]. With respect to attieke, its relatively low GI could be due to the mechanical squeeze (in order to remove as much as water possible), granulation and sun-drying process.…”
Section: Discussionmentioning
confidence: 99%
“…Under action of high temperature (during cooking) and high water content, the physical and granular structure of the starch is modified. These two factors irreversibly disrupt the crystalline structure of starch, making it readily hydrolyzable by amylases (Kouassi et al, 2009;Cândido et al, 2013).…”
Section: Discussionmentioning
confidence: 99%