January 1, 2019Open Access

A single-enzyme system for starch digestibility screening and its relevance to understanding and predicting the glycaemic index of food products

CECathrina H. EdwardsNorwich Research Park NCNoriane CochetelUniversity of Nottingham LSLauren SetterfieldNorwich University

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Abstract

provided the best indication of absolute and relative GI values across all product categories. The in vitro starch digestibility screening method shows potential for rapid prediction of GI values and is recommended for early stage food product development and for mechanistic studies.

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Edwards et al. (Tue,) studied this question.

synapsesocial.com/papers/6a315fc3acaf783cd2bcc221 https://doi.org/https://doi.org/10.1039/c9fo00603f

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