Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder

The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respecti...

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Detalles Bibliográficos
Autores principales: Ren, Feiyue, Yang, Xiaoxue, Wang, Lili, Zhou, Sumei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391287/
https://www.ncbi.nlm.nih.gov/pubmed/34441463
http://dx.doi.org/10.3390/foods10081685

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391287/
https://www.ncbi.nlm.nih.gov/pubmed/34441463
http://dx.doi.org/10.3390/foods10081685

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