Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB)
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...
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2022
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my.ums.eprints.333562022-07-17T03:17:50Z https://eprints.ums.edu.my/id/eprint/33356/ Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB) Noraidah Hain Lee, Jau Shya Ramlah George Mohd Rosli Hasmadi Mamat TX341-641 Nutrition. Foods and food supply 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 glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age = 31.5 ± 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p = 0.041), 30 min (6.93 vs. 7.76 mmol/L, p = 0.021), 45 min (6.21 vs. 7.55 mmol/L, p = 0.032), 60 min (5.68 vs. 6.26 mmol/L, p = 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p = 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC = 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI = 39.11 ± 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI = 69.18 ± 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult. Elsevier Ltd 2022 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/33356/1/Effects%20of%20high.pdf text en https://eprints.ums.edu.my/id/eprint/33356/2/Effects%20of%20high1.pdf Noraidah Hain and Lee, Jau Shya and Ramlah George Mohd Rosli and Hasmadi Mamat (2022) Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB). Heliyon, 8 (09375). pp. 1-7. ISSN 2405-8440 https://www.sciencedirect.com/science/article/pii/S2405844022006636 https://doi.org/10.1016/j.heliyon.2022.e09375 |
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TX341-641 Nutrition. Foods and food supply Noraidah Hain Lee, Jau Shya Ramlah George Mohd Rosli Hasmadi Mamat Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB) |
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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 glycemic response in healthy human subject. In this single-blind and cross-over experimental trial, a total of 15 female participants (mean age = 31.5 ± 3.9) were randomly assigned to receive CSB containing 30% HM (HM30) or control CSB (without HM) with their blood glucose were recorded throughout the test. The blood glucose concentrations recorded for HM30 were significantly lower than control CSB at 15 min (6.03 vs. 7.04 mmol/L, p = 0.041), 30 min (6.93 vs. 7.76 mmol/L, p = 0.021), 45 min (6.21 vs. 7.55 mmol/L, p = 0.032), 60 min (5.68 vs. 6.26 mmol/L, p = 0.038), and 90 min (5.08 vs. 5.73 mmol/L, p = 0.022). The 2-h postprandial glucose was significantly lower in HM30 (iAUC = 105.2 mmol x min/L) than the control (186.1 mmol x min/L). The low GI property of HM30 (GI = 39.11 ± 5.6) did not cause sudden rapid increase in blood glucose concentration as observed in medium-GI control CSB (GI = 69.18 ± 9.8). This study suggests that adding 30g of HM decreased the glycemic index of CSB in healthy female adult. |
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Article |
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Noraidah Hain Lee, Jau Shya Ramlah George Mohd Rosli Hasmadi Mamat |
author_facet |
Noraidah Hain Lee, Jau Shya Ramlah George Mohd Rosli Hasmadi Mamat |
author_sort |
Noraidah Hain |
title |
Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB) |
title_short |
Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB) |
title_full |
Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB) |
title_fullStr |
Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB) |
title_full_unstemmed |
Effects of high-amylose maize starch on the glycemic index of Chinese steamed buns (CSB) |
title_sort |
effects of high-amylose maize starch on the glycemic index of chinese steamed buns (csb) |
publisher |
Elsevier Ltd |
publishDate |
2022 |
url |
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 |
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