The pre-treatment effect of Kuini's kernel powder on starch digestibility and estimated glycaemic index (eGI)

Abstract

Mangifera odorata or Kuini is an indigenous fruit in Malaysia. The work aimed to study the effect of different pre-treatment of Kuini's kernel powder on their starch digestibility and estimated glycaemic index (eGI). The kernel powder was processed with two different pre-treatments which are steaming and blanching. Steaming treatment was applied for 5 mins (S5), 10 mins (S10) and 15 mins (S15). While blanching treatment was applied for 10 mins (B10). Control kernel powder (CP) was processed without any pre-treatment. Starch digestibility, estimated glycaemic index and total starch were analysed for all samples. CP has an eGI of 60 that can be classified as medium GI food. Both pretreatment processes decreased the digestible starch component which resulted in a decrease in the glycaemic index values. This finding indicated that heat-treated Kuini's kernel powders can be classified as low glycaemic food with eGI below 55. Low-GI and medium-GI foods are slowly digested, absorbed and metabolized resulting in stable fluctuation in blood glucose levels.