Journal article
Effect of preparation method on the glycaemic index of novel potato clones
Abstract
The purpose of this study was to investigate whether the effects of cooling and reheating on the glycaemic index (GI) of novel potato clones (selections) differed depending on selection and whether cooling altered starch absorption in vivo. We conducted 3 experiments using 4 novel potato clones in healthy subjects. Experiment 1: the GI of 4 selections each prepared in 3 ways (freshly boiled, cooled, or cooled and reheated) was measured in 2 …
Authors
Kinnear T; Wolever TMS; Murphy AM; Sullivan JA; Liu Q; Bizimungu B
Journal
Food & Function, Vol. 2, No. 8, pp. 438–444
Publisher
Royal Society of Chemistry (RSC)
Publication Date
2011
DOI
10.1039/c1fo10042d
ISSN
2042-6496