On the other hand, a lower GI is ob

On the other hand, a lower GI is observed in noodles incorporated with 30% BF compared to the control samples. This reduction of GI corresponds to the lower rate of starch hydrolysis in BF-incorporated noodles. Fig. 2 indicates that 30BFG and 30BFN are lower in starch hydrolysis rate than are the controls (conG and conN). This is due to the degree of crystallinity that substantially affects starch digestibility. Instead of amylose, retrogradation of amylopectin, which forms a more complex structure, caused the slowdown of starch hydrolysis. Therefore, crystalline structures of banana starches are hardly accessible by the enzyme and are thus resistant to in vivo amylase hydrolysis. The rate of starch hydrolysis and postprandial plasma glucose or insulin levels were shown to be low. The reduced insulin response might be attributed to the delay in glucose absorption and this improved the metabolic control which is important in diabetic patients.