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The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults

<b>Background/Objectives:</b> Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. <b>Me...

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Tallennettuna:
Päätekijät: Adrianna Bojarczuk, Paulina Kęszycka, Krystian Marszałek, Danuta Gajewska
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2024-10-01
Sarja:Metabolites
Aiheet:
chickpea pasta
resistant starch
cooking and cooling
postprandial glycemia
glycemic index
Linkit:https://www.mdpi.com/2218-1989/14/11/585
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