Table 1 Summary of differentiating parameters for the three GI categories. Positive results are marked with (●) and negative results with (○).
Parameters | Low GI | Intermediate GI | High GI |
|---|---|---|---|
In vitro glycemic index measurement | |||
<55 Predictive glycemic index value | ● | ○ | ○ |
<0.025 digestion rate constant (k value) | ● | ○ | ○ |
Mature grain (Day 0) | |||
≥2% Resistant starch | ● | ○ | ○ |
≥10% Amylose 1 (DP > 1000) | ● | ○ | ○ |
≥10% Amylose 2 (DP 121–1000) | ● | ○ | ○ |
≥50% Short-chain amylopectin (DP 6–36) | ○ | ● | ● |
Changes during starch mobilization (8 days after imbibition) | |||
≥30% Decrease in total starch | ○ | ○ | ● |
Decrease in resistant starch | ● | ● | ○ |
Decrease in Amylose 1 (DP > 1000) | ● | ● | ○ |
Decrease in Amylose 2 (DP 121–1000) | ○ | ● | ● |
Increase in medium-chain amylopectin (DP 37–120) | ● | ● | ○ |
%mol difference: increase in DP 6–16 | ○ | NA | ● |
%mol difference: increase in DP 13–22 | ● | NA | ○ |
%mol difference: increase in DP ≥ 41 | ● | ○ | ○ |
<15% increase in free glucose (day 0 vs day 4) | ● | ○ | ○ |
