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Registros recuperados: 8
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Effect of the intake of high or low glycemic index high carbohydrate-meals on athletes’ sleep quality in pre-game nights Anais da ABC (AABC)
DANIEL,NATÁLIA V.S.; ZIMBERG,IONÁ Z.; ESTADELLA,DEBORA; GARCIA,MÁRCIA C.; PADOVANI,RICARDO C.; JUZWIAK,CLAUDIA R..
Abstract: This study investigated the effect of the intake of high (HGI) or low glycemic index (LGI) high-carbohydrate meals on athletes’ sleep. Nine basketball adult male athletes were assessed during a championship and received high-carbohydrate meals (dinner and evening snack) with HGI or LGI. Quantitative and qualitative sleep variables were assessed: sleep latency (LAT), sleep efficiency (EFIC), Wake After Sleep Onset (WASO), sleep time through actigraphy and sleep diary. Dietary intake, satiety, sleepiness, glycemic response, salivary cortisol and melatonin were also assessed. On both days most athletes had LAT and WASO higher than recommendation, and nocturnal sleep time below the recommendations. There was no difference between sleep and hormonal...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sleep; Glycemic index; Athletes; Dietetics.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000100808
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Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour Ciênc. Tecnol. Aliment.
Leoro,Maria Gabriela Vernaza; Clerici,Maria Teresa Pedrosa Silva; Chang,Yoon Kil; Steel,Caroline Joy.
The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 2³ Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture content (18-28%), 2nd and 3rd barrel zone temperatures (120-160 ºC), and PFF (0-30%). Raw materials (organic corn flour and organic PFF) were characterized as to their proximate composition, particle size, and in vitro GI. The extrudates were characterized as to their in vitro GI. The Response Surface Methodology (RSM) and Principal Component Analysis (PCA) were used to analyze the results. Corn flour and PFF presented 8.55 and 7.63% protein, 2.61 and 0.60% fat,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Glycemic index; Breakfast cereal; Passion fruit fiber; Thermoplastic extrusion.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400019
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Glycemic index: effect of food storage under low temperature BABT
Carreira,Marina Cassab; Lajolo,Franco Maria; Menezes,Elizabete Wenzel de.
This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The storage of starchy foods under low temperature can collaborate to the RS intake but its effect on the GI will depend on the characteristics of the carbohydrates of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Starch; Glycemic index; Resistant starch; Storage.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000400010
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Glycemic profile and prebiotic potential "in vitro" of bread with yacon (Smallanthus sonchifolius) flour Ciênc. Tecnol. Aliment.
Rolim,Priscilla Moura; Salgado,Silvana Magalhães; Padilha,Vivianne Montarroyos; Livera,Alda Verônica Souza; Andrade,Samara Alvachian Cardoso; Guerra,Nonete Barbosa.
The purpose of this study was to elaborate bread with yacon flour at two different levels (6% and 11%) and to analyze their proximate composition, their glycemic indices and their prebiotic potentials in vitro. Bread with 6% and 11% of yacon flour presented, simultaneously, low and moderate glycemic index. As for the prebiotic potentials, it was evident the presence of probiotic bacteria, particularly Lactobacillus. The results showed that, the addition of yacon flour on bread rendered products from low to moderate GI, with prebiotic potential, low fat and high fiber contents, according to the Brazilian food legislation.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bread; Yacon flour; Glycemic index; Prebiotic.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200029
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Influence of heat treatment on the sensory and physical characteristics and carbohydrate fractions of french-fried potatoes (Solanum tuberosum L.) Ciênc. Tecnol. Aliment.
VASCONCELOS,Natalia Carvalho Montenegro de; SALGADO,Silvana Magalhães; LIVERA,Alda Verônica Souza; ANDRADE,Samara Alvachian Cardoso de; OLIVEIRA,Michelle Galindo de; STAMFORD,Tânia Lucia Montenegro.
AbstractThe aim of this study was to analyze the impact that heat treatment with salts and freezing processes on the sensory, instrumental, and physico-chemical characteristics of fried potatoes of the Monalisa cultivar. The potatoes were blanched in distilled water (P); sodium chloride solution (B1); calcium chloride solution (B2), and a solution with both of these salts (B3). They were then pre-cooked and frozen for 24 hours and for 30 days. After frying, sensory characteristics were analyzed (color, texture, flavor, oiliness), along with overall preference and instrumental determinations of texture, color, and oil content. Further tests were conducted on the sample with the best results in the sensory analysis (B1), along with sample P as a control, to...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Blanching; Sodium chloride; Calcium chloride; Texture; Glycemic index; Freezing.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300561
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ค่าดัชนีน้ำตาลในข้าวกล้องและข้าวกล้องงอก Thai Agricultural
Pakinee Akkaravessapong; Sunanta Wongpiyachon; Kunya Cheaupan; Watcharee Sukviwat; Pranee Maneenin; Angsutorn Wasusun; Sriwatana Songchitsomboon.
Glycemic index (GI) is the indexing of the glycemic response of available carbohydrate from food. GI is measured by blood glucose levels over 2 hours after took food compared with same amount of carbohydrate. Depend on GI, Food can be classified into 3 types which are High- (GI≥70), medium- (GI= 56-69) and low-glycemic-index (GI≤55). The recent studies already shown that consumption of Low-glycemic-index can decrease risk of developing diabetes, cardiovascular disease, colon and breast cancer. In this study, Identification of GI in 3 varieties of pre-germinated brown rice and 1 variety of brown rice, namely: Khao Dawk Mali 105, RD6 and Sang Yod were carried out. To determine the effect of different foods on the blood glucose and Insulin, pre-germinated...
Tipo: PhysicalObject Palavras-chave: Glycemic index; Insulin; Diabetes; Pre-germinated brown rice; Brown rice; ข้าวกล้อง; ข้าวกล้องงอก; โรคเบาหวาน; อินซูลิน; ค่าดัชนีน้ำตาล.
Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5642
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ดัชนีน้ำตาลในข้าวกล้องและข้าวกล้องงอกของข้าว 4 พันธุ์ Thai Agricultural
Sunanta Wongpiyachon; Sriwatana Songchitsomboon; Kunya Cheaupan; Watcharee Sukviwat; Pranee Maneenin; Angsutorn Wasusun.
Glycemic index (GI) is the indexing of the glycemic response of available carbohydrate from food. GI is measured by blood glucose levels over 2 hours after taking food compared with same amount of carbohydrate. Depend on GI, Food can be classified into 3 types which are high (GI ≥ 70), medium (GI = 56 - 69) and low (GI ≤ 55). The recent studies already shown that regular consumption of low-glycemic index food have beneficial effect on blood glucose control and reduce risk factors to complication of type 2 diabetes. In this study, Identification of GI in 4 rice varieties; Khao Dawk Mali 105 (KDML105), Pathumthani 1 (PTT1) - low amylose rice, Khao Tah Haeng 17 (KTH 17)-intermediate amylose rice and Jek Chuey 1 (JC 1) - high amylose rice has been undertaken....
Tipo: Collection Palavras-chave: Brown rice; Pre-germinated brown rice; Glycemic index; Insulin; Diabetes; ข้าวกล้อง; ข้าวกล้องงอก; ค่าดัชนีน้ำตาล; อินซูลิน; โรคเบาหวาน.
Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5862
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อิทธิพลของตัวกลางและอุณหภูมิอบแห้งของฟลูอิไดซ์เบดที่มีต่อความสามารถในการย่อยข้าวกล้อง Thai Agricultural
Chaiwat Ratanamichaisakul; Somchart Soponronnarit; Somkiat Prachayawarakorn.
During high-temperature treatment, starch is gelatinized and amylose can simultaneously form with lipids present at the rice bran to be the amylose-lipid complexes. The extent of complex formation closely depends on the degree of starch gelatinization. The objectives of this work were therefore to study the effect of drying media, hot air (HA), humidified hot air (HHA) and superheated steam (SHS), and operating condition on drying kinetics and starch hydrolysis or the glycemic index (GI) of brown rice. The experimental results revealed that the degree of gelatinization and degree of crystallinity of amylose-lipid complexes of treated brown rice by HHA and SHS drying had higher degree than HA drying because of condensation. The paddy dried by HHA at 150°C...
Tipo: PhysicalObject Palavras-chave: Brown rice; Glycemic index; Seed drying; Fluidized bed dryer; ข้าวกล้อง; ค่าดัชนีน้ำตาล; การอบแห้ง; เครื่องทำแห้งแบบฟลูอิไดซ์เบด.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5413
Registros recuperados: 8
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