The Effect of Adding Gellan Gum to White Rice on the Starch Hydrolysis and Glycemic Index

OBJECTIVES: High consumption of starchy foods has been linked to increased risk of type 2 diabetes. Addition of food hydrocolloids gums to food has previously been shown to reduce the digestibility of food. Gellan gum, a polysacchairde produced by sphingomonas eldea is one of many available food hyd...

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Detalhes bibliográficos
Publicado no:Curr Dev Nutr
Main Authors: Alshammari, Norah, Muttakin, Syahrizal, Liu, Qingsu, Gouseti, Ourania, Alyami, Jaber, Lovegrove, Alison, Aithal, Guruprasad P., Taylor, Moira, Marciani, Luca
Formato: Artigo
Idioma:Inglês
Publicado em: Oxford University Press 2021
Assuntos:
Food Science and Nutrition
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8182086/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab044_002
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