Effect of Extent of Gelatinisation of Starch on the Glycaemic Responses of Carbohydrate Rich Breakfast Meals
- Author:
Widanagamage RD
;
Ekanayake S
;
Welihinda J
- Publication Type:Journal Article
- Keywords:
Roti, pittu, Glycaemic Index, starch granules, starch gelatinisation
- From:
Malaysian Journal of Nutrition
2013;19(2):233-242
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Previous studies have shown that roti and pittu, which are South
Asian foods, when prepared with the same composition of wheat flour and
coconut scrapings had significantly different (p<0.05) glycaemic index (GI) values.
The only difference was in the processing where roti (GI 57) was dry-heated
(roasted) and pittu (GI 80) was wet-heated (steam cooked). The present study was
carried out to investigate the association between GI and the properties of starch
during processing for the observed variations of GI values of roti and pittu prepared
with different flour varieties. Methods: The characteristics of isolated starch
granules, molecular size distribution pattern of carbohydrates, amylose,
amylopectin contents and change in temperature during the cooking of ‘pittu’
and ‘roti’ were analysed. Results: The results indicate that the contribution to GI
from starch gelatinisation correlates positively and corroborates with reported
data. Thus the significantly low GI values of roti compared to pittu could be
mainly attributed to less disintegrated and less swollen starch granules of flour
used in the preparation of roti. This was observed irrespective of the variety of
flour. Conclusion: This study confirms that wet heat gelatinises starch to a
greater extent than dry heat and provides evidence of a possibility that foods
processed using dry heat to be associated with lower GI values, than the wet
processed foods if other factors are constant.
- Full text:W020150716579141863130.pdf
