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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

OJEDA, Luis et al. Effect of the freezing and thawing processes on starches in a corn-based food. Rev. chil. nutr. [online]. 2018, vol.45, n.4, pp.310-315. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182018000500310.

We studied the effect that subsequent cooking and freezing has on the starch content and the glycemic index (GI) of a corn flour-based food (bun). The food was made and exposed to cooking and freezing a couple of times. The starch content was compared with that of precooked corn flour and significant differences were found (F = 5.84; p = 0.005), with an important increase in the retrograded starch content due to thermic treatments. Glycemic response curves were conducted for a sample of healthy individuals, who consumed the food submitted to the treatments and wholegrain bread. Significant differences were found (F = 4.21; p= 0.034) and a GI of 67.9 for the bun submitted to three cooking and two freezing processes. Results suggest that the thermic treatments induced the appearance of a retrograded starch proportion equivalent to dietary fiber which could be beneficial for the body.

Palabras clave : Resistant starches; Corn meal; Glycemic index; Dietary fiber; Boiled bun.

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