The dough meal with 75.00 g/100g sweet potato flour, 15.00 g/100g soybean meal flour and 10.00 g/100g rice bran flour, however had the lowest glycemic index. 展开 DOI: 10.20448/journal.512.2020.71.79.88 年份: 2020 收藏 引用 批量引用 报错 分享 ...
Its were also analyzed of crude fibre, calorie, glycemic index, and glycemic load of the snack bar [11]. Snack bar formulated using 10% pedada fruit flour mix with 80% legumes flour as seen below : A: Pedada fruit flour : green mung bean flour B: Pedada fruit flour : kidney bean ...
Advances in Engineering Research, volume 194 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019) Glycemic Index of Biscuit Non-Wheat from Mangrove Fruits Flour with Arrowroot and Canna Flours Jariyah1,*, Nungki Elvandari1, Sri Winarti1, Ulya Sarofa1 1Department ...
and their actions lead to various important modifications in the derived products. In the same vein, germinated flours from cereals (barley and wheat), a pseudocereal (quinoa) and legumes (chickpea and lentil) have also been shown to be dominant of LAB strains with diverse microbiota26. Since...
The nonwaxy rice flours, especially IR, showed a more restricted-swelling pasting behavior, a higher gelatinization temperature, and a lower glycemic response than WR. Significant differences in glycemic response between the rice flours were associated with amylose and RS contents and breakdown ...
The significantly higher (P < 0.05) fiber content was observed (6.46 g/100g) for F4 sample and the lowest was recorded for the control with an average value of (0.43 g/100g). This is mainly caused by the higher proportion of OFSPP flour, which has a higher dietary insoluble fiber. ...
3.4. Sensory properties of wheat chips enriched with legume flour Fig. 5 shows the sensory characteristics of wheat chips enriched with legume flours. As can be seen from the Fig. 5a, color scores increased to the vertex of soy flour. The lowest color scores were determined for the samples ...
The plantain spaghetti (S100Pla) also had the highest rapidly digestible starch and the lowest slowly digestible starch contents; this pattern agrees with the hydrolysis rate, especially after cold storage. The stored S25Pla spaghetti showed the lowest hydrolysis rate and predicted glycemic index. ...
Fresh tortilla with UBF had the highest resistant starch (RS) content and with CF the lowest one. An increase in RS content with the storage time was determined in control tortilla and with CF, but tortilla with UBF did not. The predicted glycemic index decreased in stored tortillas. The ...
Texture test revealed that the fresh indica cake had lowest hardness and chewiness as well as higher resilience and springiness than the other rice samples. After 24-h storage, the hardness and chewiness of indica cake turned to higher than the other rice cakes due to the fast aging. (C)...