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Cited by 11Food composition and propertiesSeed and Plant BiochemistryPotato Plant Research

The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults

Open access
Bojarczuk, Adrianna, Kęszycka, Paulina, Marszałek, Krystian, Gajewska, Danuta·2024·Metabolites
DOI 10.3390/metabo14110585PMC PMC11596303
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Abstract

Background/Objectives: Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. Methods: Twelve healthy subjects of both sexes, aged 18–65 years, participated in this study. Each person consumed two standardized portions of chickpea pasta: (i) freshly cooked (FCP) and (ii) cooked chickpea pasta which was cooled for 24 h at 4 °C and reheated before consumption (CCP). Glucose solution was provided as a reference food. Participants consumed chickpea pasta in a random order. GI measurements were completed using the standard methodology and calculated according to the ISO 2010 standard. Results: The cooling and reheating process significantly increased the RS content of boiled chickpea pasta (from 1.83 g/100 g to 3.65 g/100 g) and had a beneficial effect on postprandial glycemia in healthy individuals. The CCP pasta had a significantly lower GI value than the FCP pasta (33 vs. 39, p = 0.0022). A significant difference in the glucose, as identified by the incremental area under the curve (IAUC), was observed between the CCP and FCP (1327.9 ± 414.8 mg/dL/min vs. 1556.1 ± 456.9 mg/dL/min, p = 0.0022). The cooling–reheating process did not affect the sensory attributes of the chickpea pasta. In general, the overall acceptability of the CCP pasta was similar to that of the FCP pasta. Conclusions: The results of our study support the hypothesis that a reduced glycemic response after simple changes in technological intervention leads to a decrease in postprandial blood glucose and GI. This can be helpful for people who need to control postprandial glycemia.

AI snapshot

Written from the paper’s full text.

TL;DR

Cooling cooked 100% chickpea pasta for 24 h at 4 °C and reheating it increased resistant starch and lowered postprandial glycemia and glycemic index compared with freshly cooked pasta in healthy adults. The sensory properties were not significantly affected.

Key findings

  • Cooling and reheating significantly increased resistant starch content of boiled chickpea pasta from 1.83 g/100 g to 3.65 g/100 g; pasta cooled for 24 h without reheating had 3.43 g/100 g.
  • The cooled–reheated pasta (CCP) had a significantly lower GI than freshly cooked pasta (FCP): 33 vs. 39, p = 0.0022.
  • The incremental area under the glucose curve was significantly lower for CCP than FCP: 1327.9 ± 414.8 mg/dL/min vs. 1556.1 ± 456.9 mg/dL/min, p = 0.0022.
  • Sensory analysis found no significant differences between FCP and CCP in visual appearance, taste, smell, texture, or overall acceptability.

Methods

  • Single-blinded, randomized study in 12 healthy adults of both sexes, aged 18–65 years, with normal body weight (BMI 22.5 ± 1.9 kg/m²).
  • Participants consumed a 50 g glucose reference solution and two chickpea pasta test meals providing 50 g available carbohydrates: freshly cooked pasta (FCP) and pasta cooked, cooled at 4 °C for 24 h, and reheated (CCP).
  • Capillary blood glucose was measured at 0, 15, 30, 45, 60, 90, and 120 min; GI was calculated according to ISO 2010, resistant starch by AOAC 2002.02, and sensory attributes by a 7-point hedonic scale.

Limitations

  • The paper states the study used a relatively small group of healthy individuals, though this was in line with international GI standards; it calls for larger studies before dietary recommendations for patients.
  • The paper states it focused on glycemia and GI and did not measure insulin-related parameters such as pre- and post-consumption insulin or HOMA-IR; it also recommends testing other products and individuals with carbohydrate metabolism disorders.
  • Evident from the text: the design was single-blinded rather than double-blinded, and participants were recruited from students, graduates, and employees of one university, which may limit generalizability.

Model-written summary. Check it against the paper before relying on it.

Integrity signals

Registry

Crossref · 10.3390/metabo14110585

Cites

47 of 47 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

6 of 22 cited sources checked · 0 supported · 0 flagged · accuracy not yet measured

  • Findingown data

    Cooling and reheating boiled chickpea pasta significantly increased its resistant starch content from 1.83 g/100 g to 3.65 g/100 g.

    “The cooling and reheating process significantly increased the RS content of boiled chickpea pasta (from 1.83 g/100 g to 3.65 g/100 g)”
    • Also stated in: § 3.2. The Composition of Chickpea Pasta · plain
      “The highest RS content was found in cooled and reheated pasta (3.65 g/100 g). This was higher than the RS amount in freshly cooked pasta and chickpea pasta that had been cooled for 24 h (1.83 g and 3.43 g/100 g, respectively).”
    Quote in the paperSubstantial claim
  • Findingown data

    The resistant starch content of chickpea pasta increased significantly as a result of cooling for 24 h at 4 °C.

    “In our study, the RS content of chickpea pasta increased significantly as a result of cooling for 24 h at 4 °C.”
    Quote in the paperSubstantial claim
  • Findingown data

    The cooling-reheating process did not affect the sensory attributes of chickpea pasta.

    “The sensory analysis of chickpea pasta in our study revealed that the cooling–reheating process did not affect the sensory attributes of chickpea pasta.”
    Quote in the paperNot a substantial claim
  • Findingown data

    The cooled and reheated chickpea pasta (CCP) had a significantly lower glycemic index (GI) than freshly cooked chickpea pasta (FCP) (33 vs. 39, p = 0.0022).

    “The CCP pasta had a significantly lower GI value than the FCP pasta (33 vs. 39, p = 0.0022).”
    • Also stated in: § 3.3. Glucose Response to Tested Chickpea Pasta · plain
      “There was a significant difference (p = 0.0022) between the GI of FCP (GI = 39) and CCP (GI = 33).”
    Quote in the paperSubstantial claim
  • Findingown data

    The available carbohydrate content of 100 g of dry pasta was 53.5 g.

    “The available carbohydrate content of 100 g of dry pasta was 53.5 g; therefore, the calculated serving size of pasta to provide 50 g of available carbohydrates was 93.5 g.”
    Quote in the paperSubstantial claim
  • May combine two claims. 18
  • Classified as probably not a substantial claim. 13

  • May combine two claims.

    Premisecitation

    During cooking, starch granules absorb water and undergo gelatinization, disrupting the crystalline structure and increasing digestibility by enhancing the accessibility of digestive enzymes to the starch molecules.

    “During cooking, starch granules absorb water and undergo gelatinization, a process in which the crystalline structure of starch is disrupted as it swells and leaches amylose and amylopectin into the surrounding water.”
    • Also stated in: § 4. Discussion · plain
      “This disruption of the crystalline structure of starch increases its digestibility by enhancing the accessibility of digestive enzymes to the starch molecules [37,38].”
    Quote in the paperSubstantial claim1 of 2 sources checked
    • cites [37] Wani, 2012, Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review, Compr. Rev. Food Sci. Food Saf. source
    • cites [38] Yamaguchi, 2019, Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch, J. Nutr. Sci. Vitaminol. source

      The “Starch Gelatinization and Retrogradation” section says that, during cooking with water, water enters rice starch granules, swells amylopectin, and collapses the crystalline structure. It does not say that both amylose and amylopectin leach into the surrounding water. The “Evaluation of Starch Gelatinization and Retrogradation” section discusses enzymatic digestibility but does not establish the claimed increase in digestibility through greater enzyme access. Page numbers were not provided for these passages. (LLM, conf=0.88)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Many factors can affect the RS content of products, including plant species, forms of cultivation, the type of starch, and the coexistence of other nutrients or product processing and storage forms.

    “Many factors can affect the RS content of products, including plant species, forms of cultivation, the type of starch, and the coexistence of other nutrients or product processing and storage forms [11,12].”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [11] Sharma, 2008, Ritika Resistant Starch: Physiological Roles and Food Applications, Food Rev. Int. source
    • cites [12] Bojarczuk, 2022, Health Benefits of Resistant Starch: A Review of the Literature, J. Funct. Foods source

      Section 2.5 (page unavailable) says starch type, interactions with other nutrients, food processing, and storage conditions affect resistant-starch content or resistance to digestion. The copy also discusses different plant sources, but the passages do not establish that forms of cultivation affect RS content. (LLM, conf=0.86)

      Experimental — accuracy not yet measured

  • Classified as probably not a substantial claim. May combine two claims.

    Study design and conductcitation

    GI measurements were completed using the standard methodology and calculated according to the ISO 2010 standard.

    “GI measurements were completed using the standard methodology and calculated according to the ISO 2010 standard.”
    • Also stated in: § 2.6. Glycemic Index Determination · plain
      “GI values were calculated by comparing the value of the area under the glycemic curve of the test product to the value of the area under the glycemic curve of the standard and multiplying the result by 100, according to the ISO 2010 standard [1].”
    Quote in the paperSubstantial claim1 of 1 sources checked
    • cites [1] Peña-Jorquera, H., Cid-Jofré, V., Landaeta-Díaz, L., Petermann-Rocha, F., Martorell, M., Zbinden-Foncea, H., Ferrari, G., Jorquera-Aguilera, C., and Cristi-Montero, C. (2023). Plant-Based Nutrition: Exploring Health Benefits for Atherosclerosis, Chronic Diseases, and Metabolic Syndrome—A Comprehensive Review. Nutrients, 15. source

      The review mentions glycemic index in Sections 3.3 and 4.2, but neither passage describes GI measurements or calculations. Searches for GI measurement methods and the ISO 2010 standard found no relevant passage in our copy. (LLM, conf=0.76)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    Legume seeds, such as chickpeas, are a rich source of resistant starch and have a low glycemic index.

    “Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI).”
    • Also stated in: § 1. Introduction · plain
      “In addition, legume seeds have a high satiety index, which can be helpful in weight reduction, are naturally gluten free, and have a low glycemic index (GI) and glycemic load (GL) [5,6,7].”
    Quote in the paperSubstantial claim2 of 3 sources checked
    • cites [5] Li, 2014, Dietary Pulses, Satiety and Food Intake: A Systematic Review and Meta-analysis of Acute Feeding Trials, Obesity source
    • cites [6] Mach, 2020, 2019 ESC/EAS Guidelines for the Management of Dyslipidaemias: Lipid Modification to Reduce Cardiovascular Risk, Eur. Heart J. source

      Section 7.4.3 says legumes contain dietary fibre, and Table 9 lists chickpeas among legumes. Neither passage addresses resistant starch or glycemic index; searches for those terms with legumes and chickpeas found no supporting passage in our copy. Page numbers were not available. (LLM, conf=0.72)

      Experimental — accuracy not yet measured
    • cites [7] Trautwein, E.A., and McKay, S. (2020). The Role of Specific Components of a Plant-Based Diet in Management of Dyslipidemia and the Impact on Cardiovascular Risk. Nutrients, 12. source

      Section 3.1 (page unavailable) identifies legumes as a source of soluble dietary fiber, but does not identify chickpeas as rich in resistant starch or describe their glycemic index. Searches for “resistant starch,” “glycemic index,” and “chickpeas” found no passage addressing those claims. (LLM, conf=0.76)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Low-GI diets have been reported to protect against several metabolic diseases like obesity, metabolic syndrome, diabetes, and cardiovascular disease.

    “Low-GI diets have been reported to protect against several metabolic diseases like obesity, metabolic syndrome, diabetes, and cardiovascular disease [10].”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [10] Ni, C., Jia, Q., Ding, G., Wu, X., and Yang, M. (2022). Low-Glycemic Index Diets as an Intervention in Metabolic Diseases: A Systematic Review and Meta-Analysis. Nutrients, 14. source

      The Conclusions report better control of body mass, BMI, and blood-glucose measures with low-GI diets in patients with obesity, metabolic syndrome, diabetes, or cardiovascular disease. The review studied people who already had these conditions; it does not establish that low-GI diets protect people from developing them. (LLM, conf=0.87)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Findingown data

    There were no significant differences in appearance, taste, smell, or texture, and in overall acceptability, between freshly cooked and cooled and reheated chickpea pasta (p < 0.05).

    “The results showed no significant differences in parameters such as appearance, taste, smell, or texture, and the overall acceptability of both freshly cooked and cooled and reheated pasta (p < 0.05).”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    The area under the glycemic curve (AUC) of fresh chickpea pasta was 1556.1 ± 456.9 mg/dL/min, while for cooled pasta it was 1327.9 ± 414.8 mg/dL/min.

    “The conclusions of our study are similar because the area under the curve (AUC) of fresh pasta was 1556.1 ± 456.9 mg/dL/min, while for cooled pasta, it was 1327.9 ± 414.8 mg/dL/min.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    The glycemic index of cooled chickpea pasta (GI = 33) was significantly lower (p < 0.05) than that of fresh pasta (GI = 39).

    “Our study showed a significantly (p < 0.05) lower GI of cooled pasta (GI = 33) compared to fresh pasta (GI = 39).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Findingown data

    Raw chickpea pasta contained 53.5 g of carbohydrates, 1.9 g of fat, 21.0 g of protein, 11.5 g of dietary fiber, and 2.6 g of ash per 100 g.

    “It contained 53.5 g of carbohydrates, 1.9 g of fat, 21.0 g of protein, 11.5 g of dietary fiber, and 2.6 g of ash per 100 g.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Findingown data

    The GI values of both chickpea pastas were below 55, corresponding to a low glycemic index.

    “The GI values of both chickpea pastas were below 55, which corresponds to a low glycemic index.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Study design and conductnone given

    The study was single-blinded and randomized.

    “The study was single-blinded and randomized.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductcitation

    The sample size was determined based on the protocol for the determination of the GI.

    “The sample size was determined based on the protocol for the determination of the GI [9].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [9] (2010). ISO International Standard Food Products—Determination of the Glycaemic Index (GI) and Recommendation for Food Classification (Standard No. 26642:2010(E)).

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    The cooling process affects the physical properties of starch granules, leading to a more complex and less accessible starch matrix that slows starch digestion and absorption, contributing to a reduction in the glycemic index of legumes.

    “The cooling process affects the physical properties of the starch granules. As the temperature drops, the reformation of crystalline regions within the starch granules leads to a more complex and less accessible starch matrix. This structural change slows the rate of starch digestion and absorption, contributing to a reduction in the glycemic index (GI) of the legumes [47].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [47] Yadav, 2009, Studies on Effect of Multiple Heating/Cooling Cycles on the Resistant Starch Formation in Cereals, Legumes and Tubers, Int. J. Food Sci. Nutr. source

  • May combine two claims.

    Interpretationown data

    Cooling chickpea pasta did not affect its organoleptic characteristics (taste, smell, appearance, texture) and did not have a worse overall rating than fresh pasta.

    “Cooling the chickpea pasta did not affect its organoleptic characteristics, such as taste, smell, appearance, or texture, and it did not have a worse overall rating than fresh pasta.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Extensive retrogradation in chickpea starch results in the formation of retrograded resistant starch (RS3), which is less susceptible to enzymatic digestion due to its crystalline structure.

    “The extensive retrogradation in chickpea starch results in the formation of RS, specifically retrograded starch (RS3), which is less susceptible to enzymatic digestion due to its crystalline structure [41,42].”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [41] Ruiz-Zambrano, N.L., Pérez-Carrillo, E., Serna-Saldívar, S.O., and Tejada-Ortigoza, V. (2023). Effect of Thermal, Nonthermal, and Combined Treatments on Functional and Nutritional Properties of Chickpeas. Crit. Rev. Food Sci. Nutr., 1–19. source
    • cites [42] Aguilera, 2009, Starch, Functional Properties, and Microstructural Characteristics in Chickpea and Lentil As Affected by Thermal Processing, J. Agric. Food Chem. source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Study design and conductnone given

    The study's sample size, though relatively small, is in line with international standards for glycemic index examination.

    “The study was conducted on a relatively small group of healthy individuals to assess their glycemic index (GI). However, this is in line with the international standards of GI examination.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    The beneficial effects of legume intake on carbohydrate and lipid metabolism, weight loss, and appetite reduction, as well as its capacity to reduce the risk of certain cancers and improve overall diet quality, have been demonstrated.

    “The beneficial effects of legume intake on carbohydrate and lipid metabolism, weight loss, and appetite reduction, as well as its capacity to reduce the risk of certain cancers and improve overall diet quality, have been demonstrated [2,4].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [2] The Eat-Lancet Commission (2019). Healthy Diets From Planet. Lancet, 32.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [4] (2019). Sustainable Healthy Diets, FAO and WHO.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Classified as probably not a substantial claim.

    Study design and conductcitation

    Both FCP and CCP were analyzed for resistant starch content using the AOAC 2002.02 method.

    “Both FCP and CCP were analyzed for resistant starch content using the AOAC 2002.02 method [24].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [24] McCleary, 2002, Measurement of Resistant Starch, J. AOAC Int. source

  • May combine two claims.

    Premisereasoning

    Higher cooking temperature accelerates gelatinization, leading to a more complete breakdown of starch granules, which can increase the glycemic response and glycemic index of foods.

    “As the temperature increases, the gelatinization process accelerates, leading to a more complete breakdown of the starch granules. This can increase the glycemic response and GI of foods, as more easily digestible starch is available for the rapid release of glucose into the bloodstream after ingestion.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    All analyses, with the exception of the carbohydrate content, were performed twice.

    “All analyses, with the exception of the carbohydrate content, were performed twice.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductown data

    Sensory evaluation was carried out using the 7-point hedonic scale.

    “Sensory evaluation of the cooked chickpea pasta was carried out using the 7-point hedonic scale, where a score of 1 indicated that the product was strongly disliked, and a score of 7 indicated that it was highly liked.”
    Quote in the paperNot a substantial claim

  • Classified as probably not a substantial claim.

    Study design and conductreasoning

    To ensure blinding, the cooked and cooled pasta was reheated to the same temperature as the fresh pasta.

    “To ensure blinding, before being served to the subjects, the cooked and cooled pasta was reheated in water (100 °C, 3 min) to the same temperature as the fresh pasta (CCP).”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Interpretationown data

    The cooling process of chickpea pasta after cooking has a beneficial effect on postprandial glycemia in healthy people, and the cooled and reheated product has a lower glycemic index than the freshly cooked one.

    “The cooling process of chickpea pasta after it underwent cooking has a beneficial effect on postprandial glycemia in healthy people, and the cooled and reheated product had a lower glycemic index than the freshly cooked one.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Study design and conductnone given

    Data were checked for normality using the Shapiro-Wilk test.

    “Data were checked for normality using the Shapiro–Wilk test.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The cooling process of starchy products leads to the formation of type-3 resistant starch, thus reducing the digestible carbohydrate content of the food.

    “The cooling process of starchy products leads to the formation of type-3 resistant starch, thus reducing the digestible carbohydrate content of the food [40].”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [40] Sajilata, 2006, Resistant Starch? A Review, Compr. Rev. Food Sci. Food Saf. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Legume starches exhibit a lower glycemic index than cereal or tuber starches due to high levels of amylose and strong interactions between amylose chains.

    “Legume starches have been known to exhibit a lower GI than cereal or tuber starches due to high levels of amylose and strong interactions between amylose chains [49].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [49] Hoover, 2003, In Vitro and in Vivo Hydrolysis of Legume Starches by α-Amylase and Resistant Starch Formation in Legumes—A Review, Carbohydr. Polym. source

  • May combine two claims.

    Interpretationown data

    Our results support the common conception of a reduced postprandial glycemic response induced by cooling and reheating pasta and confirm that such a strategy may also be effective for 100% vegetable pasta.

    “Our results support the common conception of a reduced postprandial glycemic response induced by cooling and reheating pasta and confirm that such a strategy may also be effective for 100% vegetable pasta.”
    Quote in the paperSubstantial claim

  • May combine two claims.

    Premisecitation

    Changing some of the digestible starch into RS may decrease the GI and have a positive effect on postprandial glycemia.

    “as changing some of the digestible starch into RS may decrease the GI and have a positive effect on postprandial glycemia [15,16].”
    Quote in the paperSubstantial claim0 of 2 sources checked
    • cites [15] Robertson, 2005, Insulin-Sensitizing Effects of Dietary Resistant Starch and Effects on Skeletal Muscle and Adipose Tissue Metabolism, Am. J. Clin. Nutr. source
    • cites [16] Johnston, 2010, Resistant Starch Improves Insulin Sensitivity in Metabolic Syndrome, Diabet. Med. source
28 of 28

  • The paper relies on this without support.

    The cooling process of cooked starchy products leads to a decrease in the availability of digestible carbohydrates by producing RS in a process called retrogradation.

    “The cooling process of cooked starchy products leads to a decrease in the availability of digestible carbohydrates by producing RS in a process called retrogradation.”

  • The paper relies on this without support.

    There is a lack of scientific reports on the effect of retrograded starch from chickpea pasta on postprandial glycemia and the GI in healthy individuals.

    “There is a lack of scientific reports on the effect of retrograded starch from chickpea pasta on postprandial glycemia and the GI in healthy individuals.”

  • The paper relies on this without support.

    The commercial chickpea pasta used contained 100% chickpea flour without additives.

    “This company’s pasta was selected because it contains 100% chickpea flour without additives, which allows for an accurate assessment of the ingredient’s impact on the analyzed parameters without interference from processing-related changes.”

  • The paper relies on this without support.

    Cooling test meals for 24 h is a common technique in households.

    “Therefore, the test meals were cooled for 24 h, which is a common technique in households.”
4 of 4

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Resistant starch is described as both absorbed and not absorbed

    Minor

    The introduction first says that the undigested part of starch is absorbed in the small intestine, then says that this starch is not absorbed.

1 of 1

Cites

Flagged first, then by citations

Research works printed but not linked: 1

  1. 2013, Effects of Freshly Cooked White Rice and Yesterday (Retrograded) White Rice on Postprandial Blood Glucose Levels in Prediabetic Female Subjects, JNC, 2, 411

Cited by

Sorted by citations

Related

Authors
Bojarczuk, A., Kęszycka, P., Marszałek, K., & Gajewska, D.
Affiliations
  • Institute of Agricultural and Food Biotechnology (PL)
  • Warsaw University of Life Sciences (PL)
Corresponding author
  • Bojarczuk, Adrianna
  • Gajewska, Danuta
ORCID
Venue
Metabolites
Publisher
MDPI AG
Published
2024-10-28
Volume
14
Issue
11
Pages
585
ISSN
2218-1989 (ISSN-L)
DOI
10.3390/metabo14110585
PMC
PMC11596303
OpenAlex
W4403810346
Semantic Scholar
f1ecac88fde2cab31735f6117b3b90d4c63b66f0
Cited by
11
References
45
Citations by year
2026: 9 · 2025: 2
FWCI
2.52
Type
journal article
Language
en
Open access
Licence
Locations
  • Metabolites (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • PubMed Central (submittedVersion, cc-by)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
Keywords
resistant starch, glycemic index, glycemic response, postprandial blood glucose, legume-based foods, sensory acceptability, healthy adults

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