1 Ocak 2015 Dergi makalesi Açık Erişim

Simsek, Sebnem; El, Sedef Nehir

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/81933</identifier>
  <creators>
    <creator>
      <creatorName>Simsek, Sebnem</creatorName>
      <givenName>Sebnem</givenName>
      <familyName>Simsek</familyName>
      <affiliation>Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>El, Sedef Nehir</creatorName>
      <givenName>Sedef Nehir</givenName>
      <familyName>El</familyName>
      <affiliation>Ege Univ, Fac Engn, Dept Food Engn, TR-35100 Izmir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>In Vitro Starch Digestibility, Estimated Glycemic Index And Antioxidant Potential Of Taro (Colocasia Esculenta L. Schott) Corm</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2015</publicationYear>
  <dates>
    <date dateType="Issued">2015-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/81933</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.foodchem.2014.07.052</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
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  <descriptions>
    <description descriptionType="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.</description>
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