Chemical compositions and glycemic responses to banana varieties.
Int J Food Sci Nutr
; 62(4): 307-9, 2011 Jun.
Article
em En
| MEDLINE
| ID: mdl-21250902
ABSTRACT
Chemical compositions and glycemic indices of four varieties of banana (Musa spp.) (kolikuttu-Silk AAB, embul-Mysore AAB, anamalu-Gros Michel AAA, seeni kesel-Pisang Awak ABB) were determined. Silk, Gros Michel, Pisang Awak and Mysore contained the highest percentages of starch (14%), sucrose (38%), free glucose (29%) and fructose (58%) as a percentage of the total available carbohydrate content respectively. Total dietary fiber contents of four varieties ranged from 2.7 to 5.3%. Glycemic indices of Silk, Mysore, Gros Michel and Pisang Awak were 61 ± 5, 61 ± 6, 67 ± 7, 69 ± 9 and can be categorized as low against white bread as the standard. A single banana of the four varieties elicited a low glycemic load. Thus, consumption of a banana from any of these varieties can be recommended as a snack for healthy or diabetic patients who are under dietary management or pharmacological drugs to regulate blood glucose responses in between meals.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Glicemia
/
Carboidratos
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Carboidratos da Dieta
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Fibras na Dieta
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Musa
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Índice Glicêmico
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Frutas
Limite:
Adult
/
Humans
Idioma:
En
Revista:
Int J Food Sci Nutr
Ano de publicação:
2011
Tipo de documento:
Article