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Effects of amylose and resistant starch on glycaemic index of rice noodles

✍ Scribed by Srikaeo, Khongsak; Sangkhiaw, Janya

Book ID
124149530
Publisher
Elsevier Science
Year
2014
Tongue
English
Weight
517 KB
Volume
59
Category
Article
ISSN
1096-1127

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The content of digestible starch (DS) and resistant starch (RS) in processed potatoes was assessed. In addition, the effect of domestic cooking on the in vitro digestibility of starch in this tuber, which may influence the glycaemic response, was studied. Resistant starch in raw potato is high, howe