Pasta added with chickpea flour: chemical composition, In vitro starchdigestibility and predicted glycemic index

Pasta was prepared with of durum wheat flour mixed with chickpea flour at two different levels and its chemical composition, in vitro starch digestibility and predicted glycemic index were assessed. Protein, ash, lipid, and dietary fiber content increased while total starch decreased with the chickp...

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Bibliografiske detaljer
Udgivet i:Ciencia y Tecnología Alimentaria
Main Authors: J. Tovar, P. Osorio Díaz, E. Agama Acevedo, M. Mendoza Vinalay, L. A. Bello Pérez
Format: Artigo
Sprog:Inglês
Udgivet: Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2008
Fag:
Química
pasta
chickpea
dietary fiber
Glycemic index
resistant starch
Online adgang:https://www.redalyc.org/articulo.oa?id=72460101
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