Glycemic index: effect of food storage under low temperature

Abstract

This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of eac h food.

New information on carbohydrates in the Brazilian Food Composition Database

“…Boiled Carioca beans (item 18), which is a food habitually consumed in Brazil, presents 1.8% of resistant starch, and when boiled and stored (item 19), there was a significant increase in the concentration of resistant starch (2.7%). The same did not happen for chickpeas, although both foods produced GIs significantly more reduced after storage under À20 8C for 30 days (Carreira et al, 2004). Other researchers who studied legumes and other kinds of foods also noticed resistant starch formation when the food was stored under low temperatures (Tovar et al, 2002;Bravo et al, 1998).…”

“…The original publication (Carreira et al, 2004) showed that the GI and GL of legumes (items 18, 19, 21 and 22 in Table 2) were significantly reduced after storage under À20 8C for 30 days (p < 0.05).…”

Development of low glycemic index muffins using water chestnut and barley flour

“…GI score of muffins decreased nonsignificantly, while GL was decreased significantly with respect to WCF. Formation of resistant starch in baked foods during freezing has been justified as one of the major reasons for lowering of GI and GL by many researchers in the past (Borczak, Pisulewski, Sikora, & Krawontka, ; Burton & Lightowler, ; Carreira, Lajolo, & Menezes, ; Nehir, ; Rabenet al, ). Baking causes gelatinization of starch and when the freshly baked foods are chilled, starch recrystallization takes place which leads to more organized form of starch chains where amylose and amylopectin retrograde into RS3 (Goesaert et al, ; Hoebler, Karinthi, Chiron, Champ, & Barry, ) through formation of double helical linkages (Burton & Lightowler, ; Dewettinck et al, ) thereby decreasing the bioavailability of starch (Nayak, De Berrios, & Tang, ) which may be the possible reason for lower GL of muffins compared to WCF.…”

“…GI score of muffins decreased nonsignificantly, while GL was decreased significantly with respect to WCF. Formation of resistant starch in baked foods during freezing has been justified as one of the major reasons for lowering of GI and GL by many researchers in the past (Borczak, Pisulewski, Sikora, & Krawontka, 2008;Burton & Lightowler, 2007;Carreira, Lajolo, & Menezes, 2004;Nehir, 1999;Rabenet al, 1994). Addition of ingredients during preparation of muffins also effects the GI and GL.…”

Produtos derivados de banana verde ('Musa' spp.) e sua influência na tolerância à glicose e na fermentação colônica

“…Esta, por sua vez, causa diminuição da síntese de ácidos graxos e aumenta a lipólise (CHACRA; DIB, 2003).…”