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《Journal of Hygiene Research》 2003-06
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Starch digestion and glycemic indexes

Wang Zhu, Yang Yuexin, Wang Guodong, Bian Lihua, et al. Institute of Nutrition and Food Safety, Chinese Center for Disease Control and P revention, Beijing 100050, China  
After determined carbohydrate classification, two biscuits products, were evalua ted glycem ic indexes (GI) and insulin indexes (II). The analytical results showed that the two biscuits were with lower wate r content and higher lipid than bread. In term of carbohydrate (CHO), the ratio of slow digestible starch (SDS) and resistant starch (RS) to total CHO for two b iscuits (60%) were higher than bread (18.3%), although the sugar content were a lso higher. Contrast to GI and II value of glucose (as 100%), the GI and II for bread was 96 2% and 105 2%, respectively. The GIs for both biscuits were lower t han 55%, as well as the IIs lower than 73%. It was showed that carbohydrate clas sification determination is a good way for food industry to produce products wit h ideal GI value.
【CateGory Index】: TS231
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