A starch hydrolysis procedure to estimate glycemic index

An in vitro procedure to measure the rate of starch digestion in starchy common foodstuffs was developed. A first-order equation that rules the hydrolytic process was found: CC∞ (1−e−kt). Besides an in vivo assay, to calculate the glycemic index (GI), was carried out on thirty healthy volunteers. This is a simple in vitro method that could be used to estimate the metabolic glycemic response to a food. The best correlated value with in vivo glycemic responses was the percentage of starch hydrolysis at 90 min (r= 0.909, p≤0.05, GI1 = 39.21 + 0.803(H90)).