Evaluation of the in vitro glycemic index of a fiber-rich extruded breakfast cereal produced with organic passion fruit fiber and corn flour

The aim of this study was to determine the influence of process parameters and Passion Fruit Fiber (PFF) addition on the Glycemic Index (GI) of an extruded breakfast cereal. A 23 Central Composite Rotational Design (CCRD) was used, with the following independent variables: raw material moisture cont...

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Bibliografiska uppgifter
I publikationen:Ciência e Tecnologia de Alimentos
Huvudupphovsmän: Maria Gabriela Vernaza LEORO, Maria Teresa Pedrosa Silva CLERICI, Yoon Kil CHANG, Caroline Joy STEEL
Materialtyp: Artigo
Språk:Inglês
Publicerad: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Ämnen:
Agrociencias
Glycemic index
breakfast cereal
passion fruit fiber
Länkar:https://www.redalyc.org/articulo.oa?id=395940102019
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