title: Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics.
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.
authors.affiliation: Cereal Chemistry Department, International Rice Research Institute, Laguna, Philippines.
authors.forename: B O
authors.initials: BO
authors.lastname: Juliano
authors.forename: C M
authors.initials: CM
authors.lastname: Perez
authors.forename: S
authors.initials: S
authors.lastname: Komindr
authors.forename: S
authors.initials: S
authors.lastname: Banphotkasem
mesh_terms: D000688:Amylose / Q000378:metabolism; D001786:Blood Glucose / Q000032:analysis*; D003296:Cooking; D003924:Diabetes Mellitus, Type 2 / Q000503:physiopathology*; D004063:Digestion; D007887:Fabaceae / Q000378:metabolism*; D005502:Food; D006801:Humans; D012275:Oryza / Q000378:metabolism*; D010946:Plants, Medicinal; D013785:Thailand
chemical_list: D001786:Blood Glucose; D000688:Amylose