References
- AACC (2000): Approved Methods of the American Association of Cereal Chemists, 10th ed. 10-10B St. Paul, MN
- American Diabetes Association (2004): Global prevalence of diabetes. Diabetes Care 27: 1047-1053 https://doi.org/10.2337/diacare.27.5.1047
- Aman P, Nilsson M, Andersson R (1997): Positive health effects of rye. Cereal Foods World 42: 684-688
- AOAC (1995): Official Methods of Analysis of the Association of Official Analytical Chemists Method 991.43, 16th ed. Arlington, VA, USA
- Bornet FRJ, Costagliola D, Rizkalla SW, Blayo A, Fontvieille A-M, Haardt M-J, Letanoux M, Tchobroutsky G, Slama G (1987): lnsulinemic and glycemic indexes of six starchrich foods taken alone and in a mixed meals by type 2 diabetics. Am J Clin Nutr 45: 588-595 https://doi.org/10.1093/ajcn/45.3.588
- Brouns FI, Bjorck KN, Frayn AL, Gibbs V, Lang G, Slama A, Wolever TMS (2005): Glycaemic index methodology. Nutr Res Rev 18: 145-171 https://doi.org/10.1079/NRR2005100
- Coulston AM, Hollenbeck CB, Liu GC, William RA, Starich GH, Mazzaferri EL, Reaven GM (1984): Effect of source of dietary carbohydrate on plasma glucose, insulin, and gastric inhibitory polypeptide responses to test meals in subjects with non-insulindependent diabetes mellitus. Am J Clin Nutr 40: 965-970 https://doi.org/10.1093/ajcn/40.5.965
- Coulston AM, Hollenbeck CB (1988): Source and amount of dietary carbohydrate in patients with noninsulin-dependent diabetes mellitus. Top Clin Nutr 3: 17-24
- Cummings JH, Englyst HN (1995): Gastrointestinal effects of food carbohydrate. Am J Clin Nutr 61 : 938-945 https://doi.org/10.1093/ajcn/61.4.938S
- Drevon T, Bornet F (1992): Les furcto-oligosaccharides: ACTLIGHT In; Le sucre, les sucres, les edulcorants et les glucides de charge dans les lAA. Ed. pp. 313-338, TEC & DOC Lavoisier
- Foster-Powell K, Holt SH, Brand-Miller JC (2002): International tables of glycemic index and glycemic load values. Am J Clin Nutr 76: 5-56 https://doi.org/10.1093/ajcn/76.1.5
- Gannon MC, Nuttall FQ (1987): Factors affecting interpretation of postprandial glucose and insulin areas. Diabetes Care 10(6): 759-763 https://doi.org/10.2337/diacare.10.6.759
- Granfeldt Y, Liljeberg H, Drews A, Newman R, Bjork I (1994): Glucose and insulin response to bakery products: Influence of food structure and amylose- amylopectin ratio. Am J Clin Nutr 59: 1075- 1082 https://doi.org/10.1093/ajcn/59.5.1075
- Guigoz T, Rochat F, Perrisseau-Carrier G, Rochat I, Schiffiin EJ (2002): Effect of oligosaccharide on the faecal flora and nonspecific immune system in elderly people. Nutr Res 22: 13-25 https://doi.org/10.1016/S0271-5317(01)00354-2
- International Diabetes Federation (2005): http://www.idf.org/fack& figures/prevalence
- Jenkins DJA, Wolever TMS, Jenkins AL, Thorne MJ, Lee R, Kalmisky J, Reichert R & Wong GS (1983): Glycemic index of food tested in diabetic patients: a new basis for carbohydrate exchange favouring the use of legumes. Diabetologia 24: 257-264
- Jenkins DJA, Wolever TMS, Taylor RH, Barker H, Feieiden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV (1981): Glycemic index of food : A physiological basis for carbohydrate exchange. Am J Clin Nutr 34: 362-366 https://doi.org/10.1093/ajcn/34.3.362
- Jeong MG (2003): Effect of resistant starch on blood glucose and lipid metabolism in rat and human with diabetes mellitus. Dankook University phD thesis
- Joe AR, Ahn SY (1996): Effect of addition enzyme-resistant starch on texture characteristics of com bread. Korean J Soc Food Sic 12(2): 207-213
- Kim JR, Yook C, Kwon HK, Hong SY (1995): Physical and physiological properties of isomaltooligosaccharides and fructooligosaccharides. Korean J Food Sci TechnoI 27(2): 170-175
- Korea National Statistical Office (2005): http://www.nso.go.kr
- Lee HJ, Kim KB, Han KA, Min KW, Kim EJ, Kim KN (2005): Effects of the glycemic index of dietary carbohydrates on insulin requirement in type I diabetics on continuous subcutaneous insulin infusion. Diabetes 29(1): 72-77
- Lee JS, Lee JS, Yang CB, Shin HK (1997): Blood glucose response to some cereals and determination of their glycemic index to rice as the standard food. Korean J Nutr 30(10): 1170-1179
- Lee YH, Oh SH (2004): Effect of resistant starch on human glycemic response. Korean J Community Nutr 9(4):528-535
- Ministry of Health & Welfare (2005): http://www.mohn.go.kr
- Miller JB, Pang E, Broomhead L (1995): The glycemic index of foods containing sugars: Comparison of foods with naturallyoccurring vs added sugars. Br J Nutr 73: 613-623 https://doi.org/10.1079/BJN19950063
- Morris KL, Zemel MB (1999): Glycemic index, cardiovascular disease, and obesity. Nutr Rev 57: 273-276 https://doi.org/10.1111/j.1753-4887.1999.tb01810.x
- Muir JG, Lu ZX, Young GP, Smith DC, Collier GR, O'Dea K (1994): Resistant starch in the diet increase breath hydrogen and serum acetate in human subject. Am J Clin Nutr 61 : 792-799
- Mun SH, Shin MS (2000): Quality characteristics of noodle with health-functional enzyme resistant starch. Korean J Food Sci Technol 32(2): 328-334
- Nielson PH, Nielson GL (1989): Preprandial blood glucose values: influence on glycemic response studies. Am J Clin Nutr 49: 1243-1246 https://doi.org/10.1093/ajcn/49.6.1243
- Nyman M, Siljestrom M, Pedersen B, Bach KE, Asp NG, Johansson CG, Eggum BO (1984): Dietary fiber contents and composition in six cereals at different extraction rates. Cereal Chern 61: 14-19
- Oh SH, Shin MS, Choi IS (2002): The effect of resistant starch on physio-nutrition availability in human. Korean J Nutr 35(9): 932-942
- Pereira MA, Jacobs Jr, Pins JJ, Raatz SK Gross MD, Slavin JL, Seaquist ER (2002): Effect of whole grain on insulin sensitivity in overweight hyperinsulinemic adults. Am J Clin Nutr 75: 848-855 https://doi.org/10.1093/ajcn/75.5.848
- Pi-sunyer (2002): Glycemic index and disease. Am J Clin Nutr 76(suppl): 274s-280s
- Rickard KA, Cleveland JL, Loghmani ES, Fineberg NS, Freidenberg GR (2001): Similar glycemic responses to high versus moderate sucrose-containing foods in test meals for adolescents with type I diabetes and fasting euglycemia. J Am Dietetic Assoc 101(10): 1202-1205 https://doi.org/10.1016/S0002-8223(01)00295-4
- Shin MS (2004): Development and applications of resistant starch. Food lndustry and Nutr 9(2): 1-9
- Shin M, Song JY, Seib PA (2004): In vitro digestibility of crosslinked starches-RS4, Starch 56: 478-483 https://doi.org/10.1002/star.200400301
- Song JY, Lee SK, Shin MS (2000): Effect of RS-3 type resistant starches on breadmaking and quality of white pan bread. Korean J Soc Food Sic 16(2): 188-194
- Steyn NP, Mann J, Bennett PH, Temple N, Zimmet P, Tuomilehto J, Lindstorm J, Louheranta A (2004): Diet, nutrition and the prevention of type 2 diabetes. Public health Nutr 7(1A): 147- 1 65
- Sugiyama M, Tang AC, Wakaki Y, Koyama W (2003): Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food. Eur J Clin Nutr 57: 743-752 https://doi.org/10.1038/sj.ejcn.1601606
- Tuohy KM, Kolida S, Lustenberger AM, Gibson GR (2001): The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructooligosaccharides-a human volunteer study. Br J Nutr 86: 341-348 https://doi.org/10.1079/BJN2001394
- Wahlqvist ML, Wilmshurst EG, Richardson EN (1978): The effect of chain length on glucose absorption and the related metabolic response.Am J Clin Nutr 31: 1998-2001 https://doi.org/10.1093/ajcn/31.11.1998
- Willett W, Manson J, Lui S (2002): Glycemic index, glycemic load, and risk of type 2 Diabetes. Am J Clin Nutr 76(suppl): 274s-280s
- Wolever TMS, Jenkins DJA, Jenkins AL, Josse RG (1991): The glycemic index: methodology and clinical implications. Am J Clin Nutr 54: 846-854 https://doi.org/10.1093/ajcn/54.5.846
- Wolever TMS, Katzman-Relle L, Jenkins AL, Vuksan V, Josse R, Jenkins DJA (1994): Glycemic index of 102 complex carbohydrate foods in patients with diabetes. Nutr Res 14: 651-669 https://doi.org/10.1016/S0271-5317(05)80201-5
- 이가영 (2002): 비만치료의 쟁점 (Pro & Con)/ 당지수와 비만, 대한비만학회지 11(1): 49-57
- 월간제과제빵 (2002): 우유식빵. pp. 32-33, 비앤씨월드