Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)

• المؤلفون الرئيسيون: Noraidah Hain, Lee, Jau Shya, Ramlah George Mohd Rosli, Hasmadi Mamat
• التنسيق: مقال
• اللغة: English; English
• منشور في: Elsevier Ltd 2022
• الموضوعات: TX341-641 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: https://eprints.ums.edu.my/id/eprint/33356/1/Effects%20of%20high.pdf; https://eprints.ums.edu.my/id/eprint/33356/2/Effects%20of%20high1.pdf; https://eprints.ums.edu.my/id/eprint/33356/; https://www.sciencedirect.com/science/article/pii/S2405844022006636; https://doi.org/10.1016/j.heliyon.2022.e09375

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for digestible carbohydrate. This study examined the effect of compositing RS (high-amylose maize starch (HM)) as wheat flour substitute (30%) in Chinese steamed bun (CSB) formulation on postprandial gl...