1 Ocak 2015 Dergi makalesi Açık Erişim

Simsek, Sebnem; El, Sedef Nehir

Citation Style Language JSON

{
  "DOI": "10.1016/j.foodchem.2014.07.052", 
  "abstract": "The purpose of this study was to determine some functional properties of taro (Colocasia esculenta L Schott) corm, which can be a good alternative to the other dietary carbohydrate sources with its high starch content. The total phenolic and flavonoid content of taro corm was found as 205 +/- 53 mg CAE/100 g and 61 +/- 9 mg CAE/100 g, respectively. The antioxidant capacity of corm was determined as 452 +/- 72 mM TEAC/100 g and 244 +/- 73 mM TEAC/100 g, by the scavenging activity against ABTS and DPPH radicals, respectively. The free glucose content of corms was less than 1%, whereas the 60% of dry matter was composed of starch. According to the results, the taro corms' starch was highly digestible and higher than the 50% of the starch was composed of rapidly digestible starch (RDS) fractions. The estimated glycemic index (eGI) of taro corm was 63.1 +/- 2.5, indicating taro corm as a medium GI food and a good dietary carbohydrate alternative especially for diabetic people. (C) 2014 Elsevier Ltd. All rights reserved.", 
  "author": [
    {
      "family": "Simsek", 
      "given": " Sebnem"
    }, 
    {
      "family": "El", 
      "given": " Sedef Nehir"
    }
  ], 
  "container_title": "FOOD CHEMISTRY", 
  "id": "81933", 
  "issued": {
    "date-parts": [
      [
        2015, 
        1, 
        1
      ]
    ]
  }, 
  "page": "257-261", 
  "title": "In vitro starch digestibility, estimated glycemic index and antioxidant potential of taro (Colocasia esculenta L. Schott) corm", 
  "type": "article-journal", 
  "volume": "168"
}