Glycemic Index of Sweet Potato as Affected by Cooking Methods

  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},
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… 

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