The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder †

Muffins are popular bakery products. However, they generally contain high amounts of sugar. The over-consumption of muffins may therefore result in a high calorie intake and could lead to increased health risks. For this reason, muffins were prepared substituting sucrose with two levels of a base of...

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Detalles Bibliográficos
Autores principales: Gao, Jingrong, Guo, Xinbo, Brennan, Margaret A., Mason, Susan L., Zeng, Xin-An, Brennan, Charles S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963941/
https://www.ncbi.nlm.nih.gov/pubmed/31817474
http://dx.doi.org/10.3390/foods8120644

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6963941/
https://www.ncbi.nlm.nih.gov/pubmed/31817474
http://dx.doi.org/10.3390/foods8120644

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