Postprandial Glycemic, Insulinemic, and Short-Chain Fatty Acids Responses Following the Consumption of Okara and Biovalorized Okara Incorporated Biscuits

OBJECTIVES: Okara is a fiber-rich food processing by-product. However, it is underutilized as food due to its rapid putrefaction and poor sensorial properties. Valorization via fermentation (biovalorization) can alleviate its undesirable qualities while augmenting its soluble fiber content. The incr...

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Vydáno v:Curr Dev Nutr
Hlavní autoři: Lee, Delia Pei Shan, Gan, Alicia Xinli, Sutanto, Clarinda, Toh, Kate Qi Xuan, Kim, Jung Eun
Médium: Artigo
Jazyk:Inglês
Vydáno: Oxford University Press 2021
Témata:
Energy and Macronutrient Metabolism
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8182091/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzab041_022
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