A more general approach for predicting the glycemic index (GI) values of commercial noodles

Wang, Huaibin; Peng, Xingguang; Zhang, Kejia; Li, Xuying; Zhao, Peijing; Liu, Huan; Yu, Wenwen

doi:10.1016/j.jfca.2023.105226

Cited by 5 publications

(1 citation statement)

References 37 publications

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“…The utilization of in vitro starch digestibility assays can clarify the ways in which the inclusion of green banana flour impacts the rate at which starch breaks down during the digestive process. This information, which shows how quickly carbohydratesespecially starch-are absorbed and transformed into glucose, is crucial for forecasting the possible glycemic effect of the noodles (Wang et al, 2023).…”

Section: Starch Digestibility (In Vitro) and Egimentioning

confidence: 99%

Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles

et al. 2023

IJFMR

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Starch, a complex carbohydrate found in plants, plays an important role in human and animal nutrition. It comes in a variety of forms, including resistant starch, slowly digestible starch (SDS), and digestible starch (RDS). Resistant starch offers numerous health benefits. Resistant starch fermentation results in short-chain fatty acid production, benefiting the body by reducing cholesterol, inhibiting pathogens, and nourishing colon cells. Innovations in starch processing, like green banana flour, have expanded starch’s applications in the food industry, enhancing its nutritional value. In noodle production, wheat flour can be substituted with green banana flour to provide a healthier and safer alternative. Numerous aspects were examined in the research, including dough characteristics, texture, cooking quality, sensory evaluation, and glycemic index. The findings revealed changes in dough properties, texture, and cooking quality when resistant starch sources were incorporated. This might lead to the production of low-glycemic, healthier food items without compromising sensory attributes.

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Section: Starch Digestibility (In Vitro) and Egimentioning

confidence: 99%

Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles

et al. 2023

IJFMR

View full text Add to dashboard Cite

show abstract

Harnessing in vitro digestion of commercial oats for predicting their glycemic index (GI)

Wang

Peng

et al. 2023

Eur Food Res Technol

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Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds

Zhou,

Huang,

Deng

et al. 2024

Carbohydrate Polymers

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A more general approach for predicting the glycemic index (GI) values of commercial noodles

Cited by 5 publications

References 37 publications

Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles

Effect of Resistant Starch from Green Banana Flour on Sensorial Properties of Noodles

Harnessing in vitro digestion of commercial oats for predicting their glycemic index (GI)

Variations in the effects of extrusion treatments and ferulic acid addition on starch digestibility with different botanical backgrounds

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