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Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor

Legumes are a carbohydrate-containing food that has become a staple food for some individuals due to their ability to give people extended satiety. This is due to the slow digestion of foods for glucose utilization, implying a low glycemic index (GI). However, a sedentary lifestyle might prefer to c...

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Main Authors: Mohd Tahar, Nurul Diyanah, Mohammad Noor, Nur Rabiatul Adawiah
Format: Conference or Workshop Item
Language:English
Published: 2021
Subjects:
Laboratories. General works
Fatty acids
Extraction (Chemistry)
Food processing and manufacture
Online Access:https://ir.uitm.edu.my/id/eprint/57374/1/57374.pdf
https://ir.uitm.edu.my/id/eprint/57374/
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spelling my.uitm.ir.573742022-04-05T08:24:26Z https://ir.uitm.edu.my/id/eprint/57374/ Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor Mohd Tahar, Nurul Diyanah Mohammad Noor, Nur Rabiatul Adawiah Laboratories. General works Fatty acids Extraction (Chemistry) Food processing and manufacture Legumes are a carbohydrate-containing food that has become a staple food for some individuals due to their ability to give people extended satiety. This is due to the slow digestion of foods for glucose utilization, implying a low glycemic index (GI). However, a sedentary lifestyle might prefer to consume high amounts of a carbohydrate-rich food such as white rice or white bread, commonly known as high GI foods. As a result, blood sugar levels rise rapidly, causing people to feel fuller for a short period, driving them to obesity or type II diabetes. This study includes a discussion of major findings related to the intrinsic and extrinsic factors that influence the starch digestibility in legumes. The intrinsic factors are the amylose-amylopectin ratio, starch structure, dietary fibre, and phytic acid. At the same time, the extrinsic factors are the rigid cell wall, the cooking methods, and the retrogradation process. These factors were evaluated by using the in-vitro or in-vivo method. According to a recent study, legumes with high amylose: amylopectin ratio had a higher tendency to retrograde during gelatinization, resulting in a crystal structure resistant to digesting enzymes. Legumes have robust cell walls that make it difficult for the enzyme to penetrate the starch. Thus, the digestion process took longer. Daily food intake of legumes could improve better health and guard against type-II diabetes, lower blood pressure, and even cholesterol. The food manufacturing industry should be considered in the extensive production of legume-based food products. 2021 Conference or Workshop Item PeerReviewed text en https://ir.uitm.edu.my/id/eprint/57374/1/57374.pdf (2021) Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor. In: UNSPECIFIED.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Laboratories. General works
Fatty acids
Extraction (Chemistry)
Food processing and manufacture
spellingShingle Laboratories. General works
Fatty acids
Extraction (Chemistry)
Food processing and manufacture
Mohd Tahar, Nurul Diyanah
Mohammad Noor, Nur Rabiatul Adawiah
Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor
description Legumes are a carbohydrate-containing food that has become a staple food for some individuals due to their ability to give people extended satiety. This is due to the slow digestion of foods for glucose utilization, implying a low glycemic index (GI). However, a sedentary lifestyle might prefer to consume high amounts of a carbohydrate-rich food such as white rice or white bread, commonly known as high GI foods. As a result, blood sugar levels rise rapidly, causing people to feel fuller for a short period, driving them to obesity or type II diabetes. This study includes a discussion of major findings related to the intrinsic and extrinsic factors that influence the starch digestibility in legumes. The intrinsic factors are the amylose-amylopectin ratio, starch structure, dietary fibre, and phytic acid. At the same time, the extrinsic factors are the rigid cell wall, the cooking methods, and the retrogradation process. These factors were evaluated by using the in-vitro or in-vivo method. According to a recent study, legumes with high amylose: amylopectin ratio had a higher tendency to retrograde during gelatinization, resulting in a crystal structure resistant to digesting enzymes. Legumes have robust cell walls that make it difficult for the enzyme to penetrate the starch. Thus, the digestion process took longer. Daily food intake of legumes could improve better health and guard against type-II diabetes, lower blood pressure, and even cholesterol. The food manufacturing industry should be considered in the extensive production of legume-based food products.
format Conference or Workshop Item
author Mohd Tahar, Nurul Diyanah
Mohammad Noor, Nur Rabiatul Adawiah
author_facet Mohd Tahar, Nurul Diyanah
Mohammad Noor, Nur Rabiatul Adawiah
author_sort Mohd Tahar, Nurul Diyanah
title Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor
title_short Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor
title_full Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor
title_fullStr Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor
title_full_unstemmed Correlation of legumes’ glycemic index with its digestibility: A review / Nurul Diyanah Mohd Tahar and Nur Rabiatul Adawiah Mohammad Noor
title_sort correlation of legumes’ glycemic index with its digestibility: a review / nurul diyanah mohd tahar and nur rabiatul adawiah mohammad noor
publishDate 2021
url https://ir.uitm.edu.my/id/eprint/57374/1/57374.pdf
https://ir.uitm.edu.my/id/eprint/57374/
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score 13.211869

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