Glycemic Index, Glycemic Load and Serum Insulin Response of Alternative Rice Noodles from Mixed Sago Palm Flour (Metroxylon spp.) and Chiang Rice Flour
Abstract
The objective of this study was to determine the glycemic index (GI), glycemic load (GL) and serum insulin response of alternative rice noodles from mixed Sago Palm flour (Metroxylon spp.) and Chiang rice flour. Twelve healthy subjects (6 males and 6 females, age 21.2±0.4, normal BMI 20.8±1.3 kg/m2, normal FBS 4.7±0.2 Mmol/L and normal HbA1C 5.3±0.2%) were recruited for this study. The alternative rice noodles were consumed in random order between the reference food sessions with at least a week gap between measurements. The blood glucose and serum insulin were collected and evaluated at 0, 15, 30, 45, 60, 90 and 120 minute after food consumption. The alternative rice noodles, small and big rice noodles showed the low GI value (GI=53.6±8.3) and medium GI value (GI=63.1±9.8), respectively. Serum insulin response was significantly lower for the alternative rice noodles compared to glucose solution at 45, 60 and 90 minute (p<0.05). According to GL classification, 1 ladle (60 g) of small rice noodles was referred as low GL (GL=8.8), whilst big rice noodle was categorized as a medium GL (10.8). The alternative rice noodles from Sago palm flour and Chiang rice flour could have implication for the management and prevention of type 2 diabetes.Keywords : glycemic index, glycemic load, alternative rice noodles, Sago Palm (Metroxylon spp.), Diabetes mellitusReferences
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Benmoussa, M., Moldenhauer, K.A.K., & Hamaker, B.R. (2007). Rice amylopectin fine structure variability affects starch digestion properties. Journal of Agricultural and Food Chemistry, 55, 1475-1479.
Boonying, S., Suwonsichon, S., & Sompongse, W. (2010). Chemical and physical properties of sago starch and effects of wheat flour substitution with sago starch on cookie qualities. Proceedings of 47th Kasetsart University Annual Conference: Agro-Industry, (pp.61-68). Kasetsart Univ., Bangkok (Thailand).
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Galgani, J., Aguirre, C., & Díaz, E. (2006). Acute effect of meal glycemic index and glycemic load on blood glucose and insulin responses in humans. Nutrition Journal, 5, 22.
Hodge, A.M., English, D.R., O’Dea, K., & Giles, G.G. (2004). Glycemic index and dietary fiber and the risk of type 2 diabetes. Diabetes Care, 27, 2701-2706.
Hopping, B.N., Erber, E., Grandinetti, A., Verheus, M., Kolonel, L.N., & Maskarinec, G. (2010). Dietary fiber, magnesium, and glycemic load alter risk of type 2 diabetes in a multiethnic cohort in Hawaii. Journal of Nutrition, 140, 68-74.
Hu, E.A., Pan, A., Malik, V., & Sun, Q. (2012). White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. British Medical Journal, 344, e1454.
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Mohan, V., Radhika, G., Sathya, R.M., Tamil, S.R., Ganesan, A., & Sudha, V. (2009). Dietary carbohydrates, glycemic load, food groups and newly detected type 2 diabetes among urban Asian Indian population in Chennai, India (Chennai Urban Rural Epidemiology study 59). British Journal of Nutrition, 102,
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Nounmusig, J., Kongkachuichai, R., Sirichakwal, S.S., Komindr, S. Yamborisut, U., & Chunhabundit, R. (2017). Effect of high- and low- glycemic index and glycemic load set-menu on blood glucose, insulin, glucagon-like peptide-1, glucose-dependent insulinotropic polypeptide, fullness, and satiety in patients with type 2 diabetes. Nakhon Pathom, Thailand: Mahidol University, PHD thesis.
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Prathephaa, P., Daipolmakb, V., Samappitoc, S., & Baimaid, V. (2005). An assessment of alkali degradation, waxy protein and their relation to amylose content in Thai rice. Cultivars Science Asia, 31, 69-75.
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Rodmui, A. (2009). The production of noodle from Hom Nin rice flour. Journal of Food Technology, Siam University, 5(1), 64-71. (in Thai).
Sajilata, M.G., Singhal,R.S., & Kulkarni, P.R. (2006). Resistant Starch-A Review. Comprehensive Reviews in Food Science and Food Safety, 5, 1-17.
Sirilert, T. (2009). Development of rice Noodle : texture and quick blanching time. Journal of Food Technology, Siam University, 5(1), 18-25. (in Thai).
Srichuwong, S., Sunarti, T.C., Nishima, T., Usono, N., & Hisamatsu, M. (2005). Starches from different botanical sources I. Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers, 60, 529–538.
Sriroth, K., Oates, C.G, Hicks, A., Chollakup, S., & Piyachomkwan, K. (1999). Structural and functional properties of Thai sago (Metroxylon spp.) starch extracted from different trunk portions. Proceeding of th 1st reginal round table meeting: Sustainable small scale sago starch extraction and utilisation: Guidelines for the sago industry, (pp. 137-185). Kasetsart Univ., Bangkok (Thailand). (in Thai).
Tie, A.P.L. 2004. Physico-chemical properties of sago starch in sago palm (Metroxylon sagu) at different growth stages [MSc thesis]. School of Industrial Technology, Univ. Sains Malaysia.
The International Organization for Standardization. (2010). Food products-Determination of the glycemic index (GI) and relevant classification. ISO26642.
Vollmer, K., Holst, J.J., Baller, B., Ellrichmann, M., Nauck, M.A., Schmidt, W.E., & Meier, J.J. (2008). Predictors of incretin concentrations in subjects with normal, impaired, and diabetic glucose tolerance. Diabetes, 57(3), 678–687.
Wolever, T.M.S. (2006). Physiological mechanisms and observed health impacts related to the glycaemic index: some observations. International Journal of Obesity, 30, 72-78.
Yang, Y.X., Wang, H.W., Cui, H.M., Wang, Y., Yu, L.D., Xiang, S.X., & Zhou, S.Y. (2006). Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 12, 3430-3433.
Atkinson, F.S., Foster-Powell, K., & Brand-Miller, J.C. (2008). International tables of glycemic index and glycemic load values. Diabetes Care, 31, 2281–2283.
Benmoussa, M., Moldenhauer, K.A.K., & Hamaker, B.R. (2007). Rice amylopectin fine structure variability affects starch digestion properties. Journal of Agricultural and Food Chemistry, 55, 1475-1479.
Boonying, S., Suwonsichon, S., & Sompongse, W. (2010). Chemical and physical properties of sago starch and effects of wheat flour substitution with sago starch on cookie qualities. Proceedings of 47th Kasetsart University Annual Conference: Agro-Industry, (pp.61-68). Kasetsart Univ., Bangkok (Thailand).
(in Thai).
Ehara, H. (2006). Geographical distribution and specification of Metroxylon palms. Japanese Journal of Tropical Agriculture, 50, 229-233.
Flach M. (1983). The sago palm. FAO plant production and protection paper 47, AGPC/MISC/80. Rome, Italy: Food and Agriculture Organization of the United Nations.
Galgani, J., Aguirre, C., & Díaz, E. (2006). Acute effect of meal glycemic index and glycemic load on blood glucose and insulin responses in humans. Nutrition Journal, 5, 22.
Hodge, A.M., English, D.R., O’Dea, K., & Giles, G.G. (2004). Glycemic index and dietary fiber and the risk of type 2 diabetes. Diabetes Care, 27, 2701-2706.
Hopping, B.N., Erber, E., Grandinetti, A., Verheus, M., Kolonel, L.N., & Maskarinec, G. (2010). Dietary fiber, magnesium, and glycemic load alter risk of type 2 diabetes in a multiethnic cohort in Hawaii. Journal of Nutrition, 140, 68-74.
Hu, E.A., Pan, A., Malik, V., & Sun, Q. (2012). White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review. British Medical Journal, 344, e1454.
Jenkins, D.J.A., Kendall, C.W.C., Augustin, L.S.A., Franceschi, S., Hamidi, M., Marchie, A., Jenkins, A.L., & Axelsen, M. (2002). Glycemic index: overview of implications in health and disease. American journal of clinical nutrition, 76(suppl), 266-273.
Juliano, B.O., Perez, C.M., & Blakeney, A.B. (1981). International Cooperative testing on the amylose content of milled rice. Starch, 33(5), 157-162.
Juliano, B.O. (2004). Rice. In: Wrigley C, Corke, H, Walker, C.E, editors. Encyclopedia of grain science eds.
New York: Academic Press. p 41–74.
Karim, A. A., Tie, A., Pei-Lang, Manan, D. M. A., & Zaidul, I. S. M. (2008). Starch from the sago (Metroxylon sagu) palm tree-properties, prospects, and challenges as a new industrial source for food and other uses. Comprehensive Reviews in Food Science and Food Safety, 7, 215–228.
Mohan, V., Radhika, G., Sathya, R.M., Tamil, S.R., Ganesan, A., & Sudha, V. (2009). Dietary carbohydrates, glycemic load, food groups and newly detected type 2 diabetes among urban Asian Indian population in Chennai, India (Chennai Urban Rural Epidemiology study 59). British Journal of Nutrition, 102,
1498–1506.
National Institutes of Health (National Heart, Lung, and Blood Institute). (2001). National cholesterol education program expert panel on detection, evaluation, and treatment of high blood cholesterol in adults
(Adult Treatment Panel III).
Nounmusig, J., Kongkachuichai, R., Saengkrajang, W, Sirichakwal, S.S., & wongwichain, C. (2016). Glycemic index and chemical properties of Sago palm (Metroxylon spp.) and Chiang Phatthalung rice variety. Nakhon Si Thammarat: Nakhon Si Thammarat Rajabhat University. (in Thai).
Nounmusig, J., Kongkachuichai, R., Sirichakwal, S.S., Komindr, S. Yamborisut, U., & Chunhabundit, R. (2017). Effect of high- and low- glycemic index and glycemic load set-menu on blood glucose, insulin, glucagon-like peptide-1, glucose-dependent insulinotropic polypeptide, fullness, and satiety in patients with type 2 diabetes. Nakhon Pathom, Thailand: Mahidol University, PHD thesis.
Pasupuleti, V.K., & Anderson, J.W. (2008). On nutraceuticals and diabetes prevention and management In: Nutraceuticals, glycemic health and type 2 diabetes, 1sted. Iowa: Blackwell Publishing and the Institute of food Technologists, pp. 1-10.
Prathephaa, P., Daipolmakb, V., Samappitoc, S., & Baimaid, V. (2005). An assessment of alkali degradation, waxy protein and their relation to amylose content in Thai rice. Cultivars Science Asia, 31, 69-75.
Ranawana, D.V., Henry, C.J.K., Lightowler, H.J., & Wang, D. (2009). Glycaemic index of some commercially available rice and rice products in Great Britain. International Journal of Food Sciences and Nutrition, 60(S4), 99-110.
Rodmui, A. (2009). The production of noodle from Hom Nin rice flour. Journal of Food Technology, Siam University, 5(1), 64-71. (in Thai).
Sajilata, M.G., Singhal,R.S., & Kulkarni, P.R. (2006). Resistant Starch-A Review. Comprehensive Reviews in Food Science and Food Safety, 5, 1-17.
Sirilert, T. (2009). Development of rice Noodle : texture and quick blanching time. Journal of Food Technology, Siam University, 5(1), 18-25. (in Thai).
Srichuwong, S., Sunarti, T.C., Nishima, T., Usono, N., & Hisamatsu, M. (2005). Starches from different botanical sources I. Contribution of amylopectin fine structure to thermal properties and enzyme digestibility. Carbohydrate Polymers, 60, 529–538.
Sriroth, K., Oates, C.G, Hicks, A., Chollakup, S., & Piyachomkwan, K. (1999). Structural and functional properties of Thai sago (Metroxylon spp.) starch extracted from different trunk portions. Proceeding of th 1st reginal round table meeting: Sustainable small scale sago starch extraction and utilisation: Guidelines for the sago industry, (pp. 137-185). Kasetsart Univ., Bangkok (Thailand). (in Thai).
Tie, A.P.L. 2004. Physico-chemical properties of sago starch in sago palm (Metroxylon sagu) at different growth stages [MSc thesis]. School of Industrial Technology, Univ. Sains Malaysia.
The International Organization for Standardization. (2010). Food products-Determination of the glycemic index (GI) and relevant classification. ISO26642.
Vollmer, K., Holst, J.J., Baller, B., Ellrichmann, M., Nauck, M.A., Schmidt, W.E., & Meier, J.J. (2008). Predictors of incretin concentrations in subjects with normal, impaired, and diabetic glucose tolerance. Diabetes, 57(3), 678–687.
Wolever, T.M.S. (2006). Physiological mechanisms and observed health impacts related to the glycaemic index: some observations. International Journal of Obesity, 30, 72-78.
Yang, Y.X., Wang, H.W., Cui, H.M., Wang, Y., Yu, L.D., Xiang, S.X., & Zhou, S.Y. (2006). Glycemic index of cereals and tubers produced in China. World Journal of Gastroenterology, 12, 3430-3433.
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2018-06-25
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