Predicted Glycaemic Index of Food Formulated using Native and Modified Sago (Metroxylon sagu) Starches

• Main Authors: Mohd Alhafiizh, Zailani, Kamilah, H., Awang Ahmad Sallehin, Awang Husaini, Awang Zulfikar Rizal, Awang Seruji, Shahrul Razid, Sarbini
• Format: Proceeding
• Language: English
• Published: 2022
• Subjects: QH Natural history; QR Microbiology; S Agriculture (General)
• Online Access: http://ir.unimas.my/id/eprint/45903/1/e-Proceeding%20ICFIC2022%20-%20Copy.pdf; http://ir.unimas.my/id/eprint/45903/; http://psasir.upm.edu.my/id/eprint/79493/
• Institution: Universiti Malaysia Sarawak

The formulation of starch-based food focus on improving its functional food properties which can benefit human health. This includes the enhancement of starch properties as an ingredient to provide low glycaemic index food. Consumption of this food will benefit obese and diabetic individuals (Bello-...