Evaluation of nutritional profiles of starch and dry matter from early potato varieties and its estimated glycemic impact
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- 作者：Reena Grittle Pinheroa ; rpinhero@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author ; Renuka Nilmini Wadugea ; b ; rwaduge@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Qiang Liub ; Qiang.Liu@AGR.GC.CA" class="auth_mail" title="E-mail the corresponding author ; J. Alan Sullivanc ; asulliva@uoguelph.ca" class="auth_mail" title="E-mail the corresponding author ; Rong Tsaob ; Rong.Cao@AGR.GC.CA" class="auth_mail" title="E-mail the corresponding author ; Benoit Bizimungud ; Benoit.Bizimungu@AGR.GC.CA" class="auth_mail" title="E-mail the corresponding author ; Rickey Y. Yadaa ; e ; r.yada@ubc.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Potato ; Rapidly digestible starch ; Slowly digestible starch ; Resistant starch ; Glycemic index ; Glycemic load
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 July 2016
- 年：2016
- 卷：203
- 期：Complete
- 页码：356-366
- 全文大小：908 K
文摘
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Variety, processing and the starch composition affected estimated glycemic index.
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Ciklamen, French Fingerlings, Purple Fiesta and Red Thumb had lowest total starch.
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Rapidly digestible starch contributed positively to estimated glycemic index.
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Resistant starch contributed negatively to estimated glycemic index.
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Estimated glycemic load of the early potatoes ranged from low to medium.