Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics
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B O Juliano1, C M Perez, S Komindr
1Cereal Chemistry Department, International Rice Research Institute, Laguna, Philippines.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|December 1, 1989
Abstract:
Glycemic index responses of two cooked rices and six types of cooked noodles consumed by eight noninsulin-dependent diabetics correlated positively with in vitro starch digestibility of food slurry and negatively with amylose content of the food. Glutinous (waxy) rice had the highest values, and mung bean noodles the lowest.