Effects of type-2 resistant starch (high-amylose maize starch) on the glycemic index of chinese steamed buns and its influence on glycemic response in healthy human subjects

• 主要な著者: Noraidah Haini, Lee, Jau Shya, Ramlah George @ Mohd. Rosli, Hasmadi Mamat
• フォーマット: 論文
• 言語: English; English
• 出版事項: Elsevier Ltd 2021
• 主題: TX341-641 Nutrition. Foods and food supply
• オンライン･アクセス: https://eprints.ums.edu.my/id/eprint/34979/1/ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/34979/2/FULLTEXT.pdf; https://eprints.ums.edu.my/id/eprint/34979/; https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3907238; https://dx.doi.org/10.2139/ssrn.3907238

The incorporation of resistant starch (RS) in food has gained importance to be a good replacement for carbohydrate. This study aimed to determine the effects of resistant starch (RS) known as high-amylose maize starch (HM) as wheat flour substitute in Chinese steamed bun (CSB) formulation on postpra...