Effect of cooling of cooked white rice on resistant starch content and glycemic response - PubMed

Cooling of cooked starch is known to cause starch retrogradation which increases resistant starch content. This study aimed to determine the effect of cooling of cooked white rice on resistant starch content and glycemic response in healthy subjects. Resistant starch contents were analyzed on freshl …分類：pmid:26693746, doi:10.6133/apjcn.2015.24.4.13, Randomized Controlled Trial, Research Support, Non-U.S. Gov't, Steffi Sonia, Fiastuti Witjaksono, Rahmawati Ridwan, Adult, Blood Glucose / analysis*, Cold Temperature*, Cooking / methods*, Cross-Over Studies, Digestion, Female, Glycemic Index, Humans, Intestinal Absorption, Male, Oryza / chemistry*, Seeds / chemistry, Single-Blind Method, Starch / analysis*, Starch / metabolism*, PubMed Abstract, NIH, NLM, NCBI, National Institutes of Health, National Center for Biotechnology Information, National Library of Medicine, MEDLINE...