In Vitro Digestive Analysis of Digestible and Resistant Starch Fractions, with Concurrent Glycemic Index Determination, in Whole Grain Wheat Products Minimally Processed for Reduced Glycaemic Impact

Eight wheat products differing in texture (porridge vs. bread), grain fineness (fine, kibbled, intact), and cooking (raw vs. cooked), with pre-measured glycaemic indexes (GI), were analysed by in vitro amylolytic digestion to determine effects of processing to reduce GI on quantities of starch fract...

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Detalles Bibliográficos
Autores principales: Monro, John, Mishra, Suman
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265537/
https://www.ncbi.nlm.nih.gov/pubmed/35804723
http://dx.doi.org/10.3390/foods11131904

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265537/
https://www.ncbi.nlm.nih.gov/pubmed/35804723
http://dx.doi.org/10.3390/foods11131904

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