Incorporation of a novel leguminous ingredient into savoury biscuits reduces their starch digestibility: Implications for lowering the Glycaemic Index of cereal products

Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant starch (RS1) was recently developed; however, its potential as a functional ingredient when processed into a food product required assessment. P...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Food Chem X
Hauptverfasser: Delamare, Gael Y.F., Butterworth, Peter J., Ellis, Peter R., Hill, Sandra, Warren, Frederick J., Edwards, Cathrina H.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2020
Schlagworte:
Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7047182/
https://ncbi.nlm.nih.gov/pubmed/32140680
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.fochx.2020.100078
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge