Effect of Resistant Starch Type 4 Addition on the In Vivo and In Vitro Glycemic Index of Turkish Noodle

Basit Öğe Kaydı
dc.contributor.authorBiyikli, Ezgi Toptas
dc.contributor.authorKebapcilar, Levent
dc.contributor.authorKarabudak, Efsun
dc.date.accessioned2026-01-24T12:29:21Z
dc.date.available2026-01-24T12:29:21Z
dc.date.issued2021
dc.departmentAlanya Alaaddin Keykubat Üniversitesi
dc.description.abstractBackground: Resistant starch (RS) is known to improve glucose tolerance and its intake with foods is low. The objective of the study is to enriching Turkish noodles with type 4 RS and determine the effect on the glycemic index (GI). Methods: After preliminary trials and sensory analyses, noodle formulations including 20% and 35% RS were determined and the noodles were produced accordingly. Reference foods (white bread, glucose) and noodles were used in GI test conducted on 15 healthy women. The participants consumed 25 g available carbohydrate amounts of food once a week for 11 weeks. The available carbohydrate amounts of the noodles with RS were calculated in two different ways and two different GI tests were performed for each. The noodle group for which the RS is evaluated in the total dietary fiber is called TDF and the noodle group for which it is evaluated in available carbohydrate amount is called AC. Blood glucose values were measured before consumption and at 15, 30, 45, 60, 90 and 120 min postprandially. GI values were determined by calculating the incremental area under the curve (IAUC). Results: It was determined that the RS noodles in the AC group and the control noodles had low GI. [control noodles: 54.8, noodles with 20% RS(AC): 51.8, noodles with 35% RS(AC): 49.1] As the RS amount increased in the AC group, GI decreased (p<0.05). In vitro GI values were found to be similar to in vivo GI values in the AC group. Conclusions: The addition of type 4 RS reduced the glycemic response of Turkish noodles. The studies examining the effect of RS types on glycemic response should be increased.
dc.identifier.doi10.23751/pn.v23i4.11587
dc.identifier.issn1129-8723
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85128779833
dc.identifier.scopusqualityQ4
dc.identifier.urihttps://doi.org/10.23751/pn.v23i4.11587
dc.identifier.urihttps://hdl.handle.net/20.500.12868/5313
dc.identifier.volume23
dc.identifier.wosWOS:000756685000030
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherMattioli 1885
dc.relation.ispartofProgress in Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260121
dc.subjectResistant starch
dc.subjectGlycemic index
dc.subjectGlycemic response
dc.subjectAvailable carbohydrates
dc.subjectNoodles
dc.titleEffect of Resistant Starch Type 4 Addition on the In Vivo and In Vitro Glycemic Index of Turkish Noodle
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu