Low Glycemic Index Foods Research Articles

Effect of Low Glycemic Index Diet on Type 2 Diabetes

The rising incidence of type 2 diabetes (T2D) is seriously affecting the quality of life of individuals worldwide. Patients with T2D need to take medication to control blood sugar level for a lifetime, but the problem of poor medication compliance has always troubled clinical workers, and the role of diet improvement as a treatment of diabetes “five carriages” is particularly important. In recent years, the importance of food glycemic index (GI) has been extensively studied, and an increasing number of studies advise using low-GI foods as the main source of carbohydrates rather than high-GI foods. In addition to improving a person’s quality of life on a daily basis, a low-GI diet can help prevent and treat type 2 diabetes and lower the risk of its consequences, through controlling the amount of blood sugar and blood lipids. However, there are still some limitations about low GI diet, for example the complex calculating process results in a small number of clinical uses. Through a review of the literature, analysis of experimental data, and expansion of the research on the benefits of a low-GI diet in reducing T2D problems, this report validates the use of a low-GI diet.

ANÁLISE DE EFICÁCIA DOS MÉTODOS DE CONTROLE GLICÊMICO NA DIABETES GESTACIONAL: UMA REVISÃO INTEGRATIVA

Gestational diabetes mellitus (GDM) is a common condition during pregnancy, affecting about 25% of pregnancies worldwide. Over the years, preventive measures for GDM have shown varying results, and recent reviews have identified new promising treatments and interventions. This review aims to evaluate the efficacy of different glycemic control protocols in the management of gestational diabetes. It is an integrative review that discusses the information present in the literature on GDM glycemic control over the past three years, highlighting the effects of two specific interventions on pregnancy outcomes. A total of 79 studies were found on the PubMed platform, of which 16 were selected for detailed analysis. The review identified several effective approaches for GDM control, including the use of metformin and myo-inositol, as well as dietary counseling focused on low glycemic index foods. Moderate resistance exercise also proved beneficial. It is concluded that an integrated approach combining these interventions can promote better GDM control, benefiting both maternal and fetal health during pregnancy.

Comparative Environmental Impact Assessment of Resistant Starch-Rich Pastas Produced from High-Amylose Soft Wheat or Malted Bean Flour

Flours rich in resistant starch (RS) are crucial for producing low glycemic index foods, as per Commission Regulation (EU) No. 432/2012. This study assessed the environmental profiles of two high-RS fresh pasta variants: one from malted and decorticated Gradoli Purgatory beans, and another from amylose-rich soft wheat flour, using the Product Environmental Footprint standard method. Both pastas had similar carbon footprints, but the overall weighted score of malted bean pasta was 38% higher than that of the high-amylose wheat pasta, making the latter more economically and environmentally viable. Climate change and water use were major contributors to their environmental footprints, influenced by cultivation practices. Mitigation strategies, such as cultivating drought-resistant beans, are recommended. Although greenhouse gas emissions per gram of protein or RS were similar, overall scores varied, emphasizing the need for sustainable crop selection. Consumer preferences may favor high-amylose wheat for glucose metabolism, while gluten-free, protein-rich needs can be met with malted bean flour, despite its higher environmental impact.

Multi-scale structural and In vitro digestion properties of amino acids-tiger nut starch complexes and applications in noodles

Protein and its hydrolysates play crucial roles as nutritional components in daily diets and additives in food processing, their effect on starch digestion attracted extensive attention. In this study, tiger nut starch (TNS) mixed with multiple type of amino acids were subjected to annealing (ANN) treatment. Through the analysis of morphological characteristics, physicochemical properties, molecular structure, and enzyme inhibition effects of these amino acids, the mechanism of diverse in vitro digestion properties of the resulting mixtures were examined. Our findings revealed that the addition of phenylalanine (Phe), lysine (Lys), and histidine (His) significantly reduced rapidly digestible starch (RDS) content while increasing levels of slowly digestible starch (SDS) and resistant starch (RS) content (p<0.05). Phe, Lys, and His were found to influence digestion properties through molecular interactions, as indicated by analyses of relative crystallinity (RC) and short-range order. Notably, Lys and His exhibited notable amylase inhibition effects consequently enhanced enzyme resistance, particularly His on α-amylase (11.98%) and Lys on α-glucosidase (89.33%). Finally, wheat noodles prepared with TNS-Lys and TNS-His showed favorable processing properties and digestion resistant, highlighting their promising applications in low glycemic index foods.

Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins

Dysphagia is a common problem in the elderly population, thus texture modifications in foods suitable for dysphagic patients aroused a lot of interest. In the study, low glycemic index (GI) dysphagia foods were designed with adding dietary fiber (DF) and anthocyanins (AS), and their in vitro enzymatic digestion and predicted GI values were investigated by first-order kinetic model and slope log model. Results showed that all samples belonged to dysphagia foods at level 4 (pureed) in the International Dysphagia Diet Standardization Initiative (IDDSI) framework, and exhibited shear thinning behavior. AS reduced the apparent viscosity and storage modulus, increased redness, while DF decreased the hardness and gumminess of dysphagia food masses. DF and AS significantly increased the slowly digestible starch and resistant starch content in food system. With the increased addition of 5 % DF and 3 % AS, the predicted GI value of dysphagia food masses could be decreased to 51.08 ± 2.48, which belonged to the low-GI food, and showed the best water holding capacity and the highest total sensory evaluation score. In addition, a strong correlation was also found between the slow digestion indicators, rheological properties and swallowing ease. This study provides a theoretical foundation for the design of dysphagia food products with slow digestibility and low GI values.

Effects of recrystallization degree on structure and digestibility of debranched starch

This study developed a novel method for the facile, green and efficient fabrication of highly crystalline and heat-resistant starch via recrystallization with high concentrations of debranched starch (DBS), which greatly reduced the complexity and period compared to conventional preparation methods. The structural, thermal, and digestive properties of recrystallized DBS obtained from different concentrations (0–50 %) have been systematically investigated. For instance, the peak melting temperature of recrystallized DBS increased from around 77.8 °C to 114.7 °C with increasing DBS concentration. Moreover, the crystallinity of the recrystallized DBS increased from around 23.5 % to 73.6 % when the DBS concentration was raised. In addition, the resistant starch content of the recrystallized DBS increased from around 30.8 % to 72.1 % as the DBS concentration increased. These results show that the DBS concentration in water during recrystallization plays a critical role in determining the molecular, physicochemical, and digestion properties of DBS, which may be an economical and effective method for large-scale production of highly crystalline starch and provides a new method for preparing heat-resistant type-3 resistant starch, which can be used in low glycemic index foods designed to prevent diabetes and obesity.

The Portfolio Diet and HbA1c in Adults Living with Type 2 Diabetes Mellitus: A Patient-Level Pooled Analysis of Two Randomized Dietary Trials.

(1) Background: The Portfolio Diet, a dietary pattern of cholesterol-lowering foods, is also rich in low glycemic index (GI) foods. While strong evidence supports clinically meaningful reductions in cholesterol, evidence on the relationship between the Portfolio Diet and diabetes management is lacking. (2) Objective: To evaluate the relationship between the Portfolio Diet and glycated hemoglobin (HbA1c) as a determinant of glycemic control among adults living with type 2 diabetes mellitus (T2DM). (3) Methods: Patient-level data was pooled from two randomized dietary trials of low glycemic index interventions compared to high cereal fibre control diets in adults living with T2DM where HbA1c was collected (clinicaltrials.gov identifiers: NCT00438698, NCT00438698). Dietary exposure was assessed using weighed 7-day diet records. Adherence to the Portfolio Diet and its pillars (nuts and seeds, plant protein, viscous fibre, plant sterols, monounsaturated fatty acid [MUFA] oils) was determined using the validated clinical Portfolio Diet Score (c-PDS). Multiple linear regression was used to assess the association between change in the c-PDS and change in HbA1c over 6-months with covariate adjustments. (4) Results: A total of 267 participants, predominantly White (67%) and male (63%), were included, with a mean ± standard error age of 62 ± 0.5 years, baseline BMI of 30.2 ± 0.3 kg/m2, HbA1c of 7.08 ± 0.03%, and a c-PDS of 4.1 ± 0.3 points out of 25. Change in the c-PDS was significantly associated with a change in HbA1c (β: -0.04% per point, 95% CI: -0.07, -0.02, p = 0.001). A 7.5-point (30%) increase in the c-PDS was associated with a 0.3% reduction in HbA1c. Of the individual pillars, a 1-point change in nut and seeds intake (β: -0.07%, 95% CI: -0.12, -0.02, p = 0.009) or in plant protein intake (β: -0.11%, 95% CI: -0.18, -0.03, p = 0.009) was associated with a change in HbA1c. Further analysis of plant protein intake revealed that an increase in dietary pulse intake, a particularly low-GI food, was significantly associated with a reduction in HbA1c (β: -0.24% per 1-cup points cooked pulses (226 g) or 2 c-PDS points, 95% CI: -0.45, -0.03, p = 0.028). (5) Conclusions: Among adults living with T2DM, the Portfolio Diet was associated with lower HbA1c over a 6-month period, predominantly driven by two pillars: nuts and seeds and plant protein, particularly dietary pulses. These data have implications for including the Portfolio Diet in dietary recommendations for glycemic control in T2DM. A trial demonstrating the direct causal effect of the Portfolio Diet in a diverse group is warranted.

Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch-Tea Polyphenol Complexes.

Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch-tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch-tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry.

Assessment of glycemic index of the unripe green papaya in mice

Papaya (Carica papaya L.) is a rich-nutrition fruit include vitamins (A, B and C), carbohydrates, proteins, alkaloids, proteolytic enzymes, and benzyl isothiocyanate. Papaya contains papain, which helps strengthen the constitution of diabetes patients. Its water-soluble fiber can stabilize blood sugar levels, reducing the risk of complications. Papaya has benefits such as lowering blood lipids and softening blood vessels due to the fruit acids it contains, which is advantageous for patients with diabetes complicated by hypertension, arteriosclerosis, and dyslipidemia. Additionally, the proteolytic enzymes in papaya are beneficial for the digestive system. Unripe green bananas have been found to contain a significant amount of resistant starch, giving them potential as a low glycemic index (GI) food. Therefore, the aim of this study was to determine the effects of unripe green papaya on blood glucose regulation. The blood glucose values were measured in C57BL/6 mice before and within 120 minutes after consuming 50 mg of glucose and the grated unripe green papaya containing 50 mg of starch was conducted to calculate the incremental area under the curve (IAUC) for blood glucose changes post-consumption of glucose and the grated unripe green papaya. The results showed that the average IAUC for the grated unripe green papaya was 11,176.67, while the average IAUC for glucose was 7,666.25. According to the GI calculation formula, GI of the grated unripe green papaya was determined to be 146. Therefore, based on the results of this study, these results will be used as the basis for the development of related blood glucose regulation products of the unripe green papaya (Carica papaya L.) in the future.

Physicochemical characteristics of tea seed starches from twenty-five cultivars

The physicochemical features of starches separated from tea seeds of 25 cultivars were analyzed. The distinct characteristic of tea seed starches was that they had high apparent amylose content (AAC, 28.94–39.91 %) and resistant starch contents (4.64–8.24 %), suggesting that tea starch can be used for production of low glycemic index food. One cultivar (T12) had smallest breakdown (74.2 RVU) and highest gel hardness, indicating it performed stably during shear thinning, resulting in a firm texture. Another cultivar (T25) had a peak viscosity of 417.6 RVU, a large breakdown and small setback, suggesting a low tendency for retrogradation. There was a range of 61.6 °C to 77.5 °C for the peak gelatinization temperature and 0.163 to 0.390 for the flow behavior index values. These parameters could serve for selecting suitable starches with minor differences in physicochemical properties for food use. Correlation analysis indicated that AAC is a key factor determining starch retrogradation properties. The broad genetic diversity in the tea seed starch physicochemical features provided potentially versatile applications in the food industry. The results gained from the present study contribute to a better understanding of tea seed starch quality, and encourage its application in many value-added food products.

Exploring Low Glycemic Index Innovations in Bakery Products: A Review

Diabetes can be caused by various factors such as high sugar intake, hormonal imbalances, and genetics. Eating low-GI meals can reduce blood lipid levels, decrease postprandial blood glucose levels, decrease insulin demand, increase colon fermentation, and enhance satiety. The intention and the purpose of this review is to provide insight into the Glycemic Index (GI) and its effects on the human body. Low-GI foods are associated with a decrease in contemporary lifestyle conditions such as obesity, diabetes, some cancers, and heart attacks. This review discusses the significance of low GI foods, the factors influencing GI, and the fundamental processes and strategies for creating low-GI products. Additionally, the review summarizes research trends on the benefits of eating low-GI foods for health. Different formulations of snacks are also discussed, which incorporate several types of flours and fruit pulps that contribute to the reduced GI of the food and increase in fiber.

Evaluation of glycemic response of ten local meals commonly consumed from Chad

Diabetes mellitus is a metabolic disorder characterized by the presence of chronic hyperglycaemia accompanied by greater or lesser impairment in the metabolism of carbohydrates, lipids and proteins, including defects in either insulin secretion or response. The function of pancreatic cells gradually declines before the onset of clinical hyperglycemia. Its prevalence is increasing everywhere, especially in the developing countries due to the consumption of unknown glycemic index (GI) foods. Thus, the present study aimed to determine the GI of some local meals from Chad. In this purpose, ten meals were investigated and 60 non-diabetic volunteers were recruited in the present study. The proximate composition and the GI of these meals were determined. Results showed that 5 main ingredients (Hibiscus esculentus, Ipomea batata, Hibiscus sabdariffa, Corchorus oletorius and seeds of Parkia biglobosa) differentiate the meals. Soluble sugars and total carbohydrates levels showed a significant (p < 0.05) difference between meals (staples and sauces). The highest value of total carbohydrate of staples was found in Peeled dried sorghum ((BD); 31.80 %) while Cooked rice ((RZ); 19.82 %) has the lowest amount. Then, total carbohydrate content of sauces was in the range of 3.95 % (Leaves of Corchorus oletorius (MLK)) and 8.76 % (Dried okra + Fresh meat (GSV)) while, Sorrel leaves + Smoked fish ((OSP); 2.51 %) and Dried okra + Smoked fish ((GSP); 1.31 %) recorded the highest and lower values of soluble sugars, respectively. Moreover, Peeled dried maize + Dried okra + Fresh meat (MD/GSV) meal showed the highest GI (115.76 %) while the lowest value was found with Cooked rice + Sorrel leaves + Smoked fish (RZ/OZP) meal (31.08 %). The GI of Peeled dried maize + Fresh okra + Fresh meat (MD/GFV) attained a peak of 140 at 40 min while the peak of 130 was obtained with Peeled dried maize + Fresh okra + Smoked fish (MD/GFP) meal at the same time compared to glucose (160 at 40 min). Five meals (OSP/RZ; MD/GFP; MD/GFV; BD/GFP and BD/MLK) were low GI foods and were the best meals for human-being in terms of preventing diabetes mellitus. The consumption of such meals can provide a substantial contribution to the improvement of the Chadian diets.

Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition

The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5′-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.

Protein-starch interaction plays a key role in controlling starch digestion and postprandial glucose increases for moderately milled quinoa grains

Whole grains were reported to exhibit positive effects on management of T2DM. However, the components of whole grains are complex. To clarify which factor played a key role in reducing starch digestion and postprandial glucose increase, quinoa grains with different milling time (MT-0s, 20s, 40s, 80s) were used. As the MT increased, starch digested ratio in vitro and postprandial glucose in vivo increased. Different factors that contributed to this result were further investigated. For starch itself, damaged starch increased from 6.20% in MT-0s to 9.13% in MT-80s. During in vitro gastrointestinal digestion, a maximum of 13.05 mg/g polyphenols were released from quinoa, which was not able to inhibit the activity of α-amylase and α-glucosidase to decrease starch digestion. Besides, the starch digested ratio increased in MT-0s, 20s and 40s as the amount of added trypsin increased, indicating that protein-starch interaction was important for starch digestion. This was also observed in CLSM images. Spearman correlation analysis confirmed that protein content strongly correlated with starch digested ratio compared with other factors. Our results would provide guidance for food processing industry to produce low GI food products.

Consumption of oatmeal and diabetes mellitus: A systematic literature review

Oats have gained popularity as a diabetes-friendly option due to their rich soluble dietary fiber and the presence of bioactive β-glucan. These elements contribute to lowering postprandial glucose, enhancing insulin sensitivity, regulating glycemic control, and managing blood lipids. However, recent studies have highlighted that consumption of oatmeal could be related to an increase in blood level sugar. Opting for low-GI foods over conventional or high-GI choices has a modest yet clinically meaningful impact on mid-term glycemic control in individuals with diabetes. Milling and cooking practices seem to induce substantial alterations in the digestibility of starch in oat products. Therefore, the general aim of this study was to summarize the effects of different oatmeal products on blood sugar, particularly in diabetes mellitus patients. PRISMA guidelines were used as the method to find suitable sources for this systematic review from several scientific databases such as ScienceDirect, Taylor and Francis, Proquest, and EBSCOhost. The keywords used to identify the relevant studies were oat, oatmeal, diabetes, glycemic index. The initial search in the databases yielded 18 articles. This review reveals that types and different processing technologies applied to oat could lead to a various glycemic index of oatmeal.

STUDY OF GLYCEMIC INDEX OF DIABETES-SPECIFIC MODIFIED FORMULA AMONG HEALTHY ADULTS

Background: People with type 2 diabetes incorporate diabetes-specific nutritional formulas (DSNFs) in their nutrition therapy to enhance glycemic control and manage body weight. Among these formulas, the GEN-DM modified formula (GEN-DM MF) has been widely used for several years. However, the glycemic index (GI) of GEN-DM MF has not yet been determined. Objective: This study aimed to assess the GI of GEN-DM MF. Methods: Ten healthy adults with normal oral glucose tolerance were included. The plasma glucose was measured at 0 (baseline), 30, 60, 90 and 120 minutes after consuming 50 grams of glucose solution. On the subsequent two days, plasma glucose measurement was repeated using 84.46 g of GEN-DM MF containing 50 g of carbohydrates. The GI was calculated by dividing the incremental area under the glucose response curve (iAUC) of GEN-DM MF by the area under the glucose response curve of the glucose solution, then multiplying the result by 100. The glycemic load (GL) was calculated by multiplying the GI by the carbohydrate amount in one serving of GEN-DM MF (40 g) /100. Results: Six healthy men and four women with an average age of 35.80 ± 6.89 years, ranging from 28 to 44, were included in the study. The plasma glucose levels at 30 and 60 minutes following the GEN-DM MF were significantly lower than the corresponding glucose levels with p= 0.002 and 0.013, respectively. The GI and GL of GEN-DM MF were 37.75 and 9, respectively, which was classified as low GI and low GL. Conclusion: GEN-DM MF is classified as a low GI and low GL food, which could significantly lower plasma glucose levels among healthy individuals.

The impact of addition of pearl millet starch-germ complex in white bread on nutritional, textural, structural, and glycaemic response: Single blinded randomized controlled trial in healthy and pre-diabetic participants

The rise of pre-diabetes at the global level has created a significant interest in developing low glycaemic index food products. The pearl millet is a cheaper source of starch and its germ contains significant amount of protein and fat. The complexing of pearl millet starch and germ by dry heat treatment (PMSGH) resulted an increase in the resistant starch content upto 45.09 % due to formation of amylose-glutelin-linoleic acid complex. The resulting pearl millet starch germ complex was incorporated into wheat bread at 20, 25, and 30 %. The PMSGH incorporated into bread at 30 % reduced the glycaemic index to 52.31. The PMSGH incorporated bread had significantly (p < 0.05)increased in the hardness with a reduction in springiness and cohesiveness. The structural attributes of the 30 % PMSGH incorporated bread revealed a significant (p < 0.05)increase in 1040/1020 cm−1 ratio and relative crystallinity. The consumption of functional bread incorporated with pearl millet starch germ complex reduced blood glucose levels and in vivo glycaemic index in healthy and pre-diabetic participants when compared to white bread. Hence, the study showed that the incorporation of pearl millet starch-germ complex into food products could be a potential new and healthier approach for improving dietary options in pre-diabetes care.

Methodological Breakdown of Potato Peel’s Influence on Starch Digestibility, In Vitro Glycemic Response and Pasting Properties of Potato

A Potato (Solanum tuberosum L.) is a major staple food consumed worldwide. Potato peel is an important constituent that is generally discarded and considered agricultural waste before processing or cooking. The present investigation is an attempt to utilize different contents of potato peels (PP) with potato flesh (PF) of processing cultivar (Kufri Chipsona 3) and table cultivar (Kufri Jyoti), which affect starch nutritional profile, glycemic response, and pasting properties. The combination of PP at different concentrations of 5, 10, and 15%, respectively, to PF showed a significant reduction (P < 0.05) in starch hydrolysis index (SHI), glycemic index (GI), and glycemic load (GL). Similarly, there was also a significant increase in the resistant starch content of the PP + PF combination. The maximum change in the predicted glycemic response was observed in the PP with 15%. A higher reduction in the in vitro glycemic response was observed in the Kufri Chipsona 3 as compared to Kufri Jyoti. The pasting properties of also showed significant changes with the addition of PP to the PF flour, which might be due to the change in intrinsic properties such as amylose and amylopectin content. The current investigation will help to provide an understanding of the use of PP in the processing industries to prepare low-GI food products.

A narrative review on dietary components and patterns and age-related macular degeneration.

Age-related macular degeneration (AMD) is one of the most prevalent eye diseases among the ageing population worldwide. It is a leading cause of blindness in individuals over 55, particularly in industrialised Western countries. The prevalence of AMD increases with age, and genetic factors and environmental influences are believed to contribute to its development. Among the environmental factors, diet plays a significant role in AMD. This review explores the association between dietary components, dietary patterns and AMD. Various nutrients, non-nutrient substances and dietary models that have the potential to counteract oxidative stress and inflammation, which are underlying mechanisms of AMD, are discussed. Consuming fruits, vegetables, fish and seafood, whole grains, olive oil, nuts and low-glycaemic-index foods has been highlighted as beneficial for reducing the risk of AMD. Adhering to the Mediterranean diet, which encompasses these elements, can be recommended as a dietary pattern for AMD. Furthermore, the modulation of the gut microbiota through dietary interventions and probiotics has shown promise in managing AMD.

Understanding resistant-starch formation during drying high-amylose maize kernels

Interests in using high-amylose maize (HAM) flour and starch for low glycemic index foods continue to grow. The objective of this work was to understand resistant-starch formation during drying the HAM kernels. Freshly harvested HAM kernels with 28.2 % initial moisture were subjected to sun drying (~30 °C) or hot-air drying at 50 °C, 70 °C, 90 °C, or 110 °C. The enzymatic digestibility of HAM flour decreased from 63.6 % to 41.1 % as the drying temperature increased from 30 °C to 110 °C. The swelling power, solubility, and overall viscosity of HAM flours milled from kernels dried at 110 °C decreased, whereas the peak and conclusion gelatinization temperatures, enthalpy change, and relative crystallinity increased compared to those of flours from kernels dried at 30 °C, 50 °C, 70 °C, and 90 °C. Light microscopic and scanning electron microscopic images showed that starch granule aggregation in HAM flour increased with increasing drying-temperatures. The aggregates remained after 16 h enzymatic hydrolysis of cooked HAM flours. These results suggested that the increase of enzymatic resistance of HAM flour resulted from the formation of high temperature-resistant ordered structures in starch granules and the starch aggregates less accessible to enzymatic hydrolysis.