Glycemic Index of Sweet Potato as Affected by Cooking Methods

@article{Allen2012GlycemicIO,
  title={Glycemic Index of Sweet Potato as Affected by Cooking Methods},
  author={Jonathan C Allen and Alexis Danielle Corbitt and Katherine P Maloney and Masood Sadiq Butt and Van-Den Truong},
  journal={The Open Nutrition Journal},
  year={2012},
  volume={6},
  pages={1-11}
}
Understanding the effect of cooking on glucose availability will aid in the recommendation for including sweet potatoes as a regular component in American diets. Heating breaks down starch granules to allow amylopectin and amy- lose to be more readily digested by pancreatic amylase, which theoretically should increase the glycemic index of sweet potato. Twelve volunteers consumed 25 g of available carbohydrate from Beauregard sweet potato skin and flesh sepa- rately that were subjected to… 

Tables from this paper

Glycemic Indices of Cassava and Sweet Potatoes Consumed in Western Kenya

Both cassava and sweet potato had high glycemic load and should be consumed in moderation by individuals suffering from diabetes mellitus, according to FAO/WHO recommendations.

Proximate Composition, Energy Contents and Blood Sugar Responses of Stiff Porridge and Rice Meals Consumed in Kenya

Evaluating the glycemic indices of rice and stiff or thick porridge (ugali), the most commonly consumed staple foods in Kenya found that cowpea leaves and beans lowered the GI of ugali and white rice respectively, which is especially important in the dietary management of diabetes mellitus.

Starch digestibility and predicted glycemic index of fried sweet potato cultivars

Background: Sweet potato (Ipomoea batatas L.) is a very rich source of starch. There is increased interest in starch digestibility and the prevention and management of metabolic diseases. Objective:

Starch Hydrolysis, Polyphenol Contents, and In Vitro Alpha Amylase Inhibitory Properties of Some Nigerian Foods As Affected by Cooking

The study showed the usefulness of boiled unpeeled potato, boiled potato peeled, and raw sweet potato as functional foods for people with type 2 diabetes.

In vitro Starch Hydrolysis Indices of selected Sri Lankan Starchy Tubers

The in vitro hydrolysis index (HI) of selected Sri Lankan starchy tubers will be of value in future large-scale studies on traditional tubers and to predict the GI of the starchy Tubers.

The effects of potatoes and other carbohydrate side dishes consumed with meat on food intake, glycemia and satiety response in children

The physiological functions of CHO foods consumed ad libitum at meal time on food intake, appetite, BG, insulin and gut hormone responses in children is not predicted by the GI.

Optimization of hot-air drying conditions on functional properties of flour from dried South African sweet potato cultivars (Impilo and Bophelo) using the response surface methodology

Rheological and functional properties are physico-chemical properties which provide data on how a specific ingredient (e.g. starch, protein) will perform in a food system (Mohamed et al., 2019).

QUALITY ASSESSMENT AND NUTRIENT COMPOSITION OF WEANING FOOD FORMULATED FROM STAPLE FOODS

: Prevalence of malnutrition in children in India is high due to poor complementary feeding practices. Every third child in India is suffering from malnutrition. An attempt was made to formulate low

Effect of different home-cooking methods on textural and nutritional properties of sweet potato genotypes grown in temperate climate conditions.

Traditional and new sweet potato cultivars can be cultivated in temperate climate conditions and show interesting qualitative properties, especially as a result of the presence of antioxidant compounds.
...

References

SHOWING 1-10 OF 65 REFERENCES

Food processing and the glycemic index.

In six healthy volunteers who ingested 50 g carbohydrate portions of the above foods the processed foods produced a higher glycemic index in all but one instance, and the exception was potato crisps which gave a similar glycemic response to boiled potato.

The glycaemic index of potatoes: the effect of variety, cooking method and maturity

Potatoes, regardless of variety, cooking method and maturity, have exceptionally high GI values, which is attributed to differences in starch structure.

Digestion of polysaccharides of potato in the small intestine of man.

Digestion and absorption from the small intestine of starch and nonstarch polysaccharides (NSP) from potato cooked and treated in various ways have been studied in ileostomy subjects and in vitro studies with pancreatin demonstrated incomplete digestion of cooled potato.

Effect of cultivar, size, storage, and cooking method on carbohydrates and some nutrients of sweet potatoes.

A study was conducted to determine the effects of cultivar, root size, cooking method and storage on carbohydrates and quality attributes of sweet potatoes. Roots were analyzed after curing and after

Prediction of glycemic index for starchy foods.

Evidence is cited that the method of preparing foods and the characteristics of starch and starch granules are more important in predicting GI among starchy food than is the content of any of these four food components.

VARIATION IN PHYSIO-CHEMICAL CHARACTERISTICS OF SOME CULTIVARS OF SWEET POTATO

The preliminary results supported the earlier studies that sweet potato has a blood glucose lowering effect on the person with diabetes and Caiapo showed the same results in normal subjects.

Factors affecting starch digestibility and the glycemic response with special reference to legumes.

Legumes exemplify a class of foods, high in fiber, protein and antinutrients, with a starch which is digested slowly in vitro, which will allow greater therapeutic use of diet in the management of diabetics and disorders of carbohydrate metabolism.

HPLC Determination of Sugars in Raw and Baked Sweet Potatoes

Isocratic HPLC techniques were developed for the quantitative analysis of sugars in raw and baked sweet potato roots. The major sugars in raw roots: sucrose, glucose, and fructose, were quantitated

Classification and measurement of nutritionally important starch fractions.

Values for RS are similar to the amount of starch escaping digestion in the small intestine of ileostomates, and are a guide to the amounts of starch likely to enter the colon for fermentation.

Rice: a high or low glycemic index food?

Results indicate that many varieties of rice, whether white, brown, or parboiled, should be classified as high GI foods, and only high-amylose varieties are potentially useful in low-GI diets.
...