Glycemic index: effect of food storage under low temperature

Brazilian Archives of Biology and Technology

Marina Cassab Carreira¹  Franco Maria Lajolo¹  Elizabete Wenzel De Menezes¹ 

[1] ,Universidade de São Paulo Faculdade de Ciências Farmacêuticas Departamento de Alimentos e Nutrição ExperimentalSão Paulo SP ,Brazil

关键词: Starch;    glycemic index;    resistant starch;    storage;   

DOI  :  10.1590/S1516-89132004000400010

来源: SciELO

【 摘 要 】

This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of each food.

【 授权许可】

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