Download Full Text (573 KB)

Document Type



In vitro expected glycemic index (eGI) is a reliable tool to predict postprandial blood glucose concentrations. Making these predictions is important particularly for diabetespatients who must manage their health condition by consuming products with more slowly digestible carbohydrates. Current methods require lengthy preparation time and expensive equipment. In this study, a cheaper and faster in vitro method was developed. Legume samples were digested with continuous agitation for 3 hours with the help of alpha-amylase enzyme. Glucose production was monitored by measuring changes in refractive index using a refractometer. Relative hydrolysis rates of flours demonstrated effectiveness of the method to differentiate flours based on starch digestible. Furthermore, calculated eGI outcomes were comparable to peer-reviewed literature data

Publication Date

Spring 2020


Food Science

Simpler Method to Compare Starch Hydrolysis Rate and In Vitro Expected Glycemic Index of Flours

Included in

Food Science Commons