Paper
Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact.
Published Jul 15, 2016 · R. Pinhero, R. Waduge, Qiang Liu
Food chemistry
Q1 SJR score
37
Citations
2
Influential Citations
Abstract
Abstract hidden due to publisher request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Early potato varieties with rapidly digestible and resistant starch contribute to a lower glycemic index, making them healthier choices for low glycemic load foods.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.
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Citations
High moisture extrusion induced interaction of Tartary buckwheat protein and starch mitigating the in vitro starch digestion.
Adding 4-20% Tartary buckwheat protein to starch during high moisture extrusion improves starch structure and digestibility, but reduces gelatinization enthalpy and resistive starch content.
2024·0citations·Yongqiang Liang et al.·Food chemistry
Food chemistry
Studying the impact of some commonly used spices on Glycemic index and -load of a Carbohydrate-rich meal
Ginger, coriander, and cumin significantly lower the glycemic index and glycemic load of boiled potatoes, but their high GI and intermediate GL values make them unsuitable for diabetics.
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