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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Salvato in:
Dettagli Bibliografici
Pubblicato in:Ciencia y Tecnología Alimentaria
Autori principali: J. Tovar, P. Osorio Díaz, E. Agama Acevedo, M. Mendoza Vinalay, L. A. Bello Pérez
Natura: Artigo
Lingua:Inglês
Pubblicazione: Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2008
Soggetti:
Química
pasta
chickpea
dietary fiber
Glycemic index
resistant starch
Accesso online:https://www.redalyc.org/articulo.oa?id=72460101
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