Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
ISSN-L : 0301-4800
Nutritional Properties of Starch in Buckwheat Noodles
Ivan KREFTVida SKRABANJA
Author information
JOURNALS FREE ACCESS

2002 Volume 48 Issue 1 Pages 47-50

Details
Abstract

Buckwheat noodles were studied to identify the possibility of reduced starch hydrolysis rate and glucose release after the ingestion of buckwheat meals, in comparison to the wheat-based meals. The rate of starch hydrolysis and the resistant starch (RS) formation in boiled buckwheat noodles (BWN), boiled wheat noodles (WN), boiled buckwheat groats (BWG), and white wheat bread (WB) were evaluated in vitro. The highest content of RS (total starch basis) was found in boiled BWG (6%), compared with the BWN (3.4%), WN (2.1%), and WB (0.8%). The rate of in vitro amylolysis was significantly reduced (p<0.05) in both studied buckwheat products in comparison to the reference WB. The calculated hy-drolysis index (HI) was lower in BWN (61) in comparison to WN (71), but higher in com-parison to boiled BWG (50). It is confirmed that BWN have some potential in diets designed in accordance with the dietary recommendations for diabetic patients and for healthy subjects.

Information related to the author
© the Center for Academic Publications Japan
Previous article Next article
feedback
Top