Tags

Type your tag names separated by a space and hit enter

Chemical compositions and glycemic responses to banana varieties.
Int J Food Sci Nutr. 2011 Jun; 62(4):307-9.IJ

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.

Authors+Show Affiliations

Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayewardenepura, Sri Lanka.No affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article

Language

eng

PubMed ID

21250902

Citation

Hettiaratchi, U P K., et al. "Chemical Compositions and Glycemic Responses to Banana Varieties." International Journal of Food Sciences and Nutrition, vol. 62, no. 4, 2011, pp. 307-9.
Hettiaratchi UP, Ekanayake S, Welihinda J. Chemical compositions and glycemic responses to banana varieties. Int J Food Sci Nutr. 2011;62(4):307-9.
Hettiaratchi, U. P., Ekanayake, S., & Welihinda, J. (2011). Chemical compositions and glycemic responses to banana varieties. International Journal of Food Sciences and Nutrition, 62(4), 307-9. https://doi.org/10.3109/09637486.2010.537254
Hettiaratchi UP, Ekanayake S, Welihinda J. Chemical Compositions and Glycemic Responses to Banana Varieties. Int J Food Sci Nutr. 2011;62(4):307-9. PubMed PMID: 21250902.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical compositions and glycemic responses to banana varieties. AU - Hettiaratchi,U P K, AU - Ekanayake,S, AU - Welihinda,J, Y1 - 2011/01/20/ PY - 2011/1/22/entrez PY - 2011/1/22/pubmed PY - 2011/11/9/medline SP - 307 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 62 IS - 4 N2 - 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. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/21250902/Chemical_compositions_and_glycemic_responses_to_banana_varieties_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2010.537254 DB - PRIME DP - Unbound Medicine ER -