Effects of barley flour substitution on glycemic index, compositional, rheological, textural, and sensory characteristics of chickpea flour‐based flat bread
نویسندگان
چکیده
منابع مشابه
Determining the Glycemic Index, Glycemic Load, and Satiety Index of Bread with Different Combinations of Wheat and Barley Flour
Introduction: Glycemic index (GI), glycemic load (GL), and satiety index (SI) are important factors in metabolic diseases, particularly diabetes and obesity. This study aimed to investigate the effects of barley flour on the GI, GL, and SI of white bread. Materials and Methods: To determine GI, ten healthy individuals were examined on four different days within one-week intervals. The blood sug...
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Background and Objectives: Fermented foods play important roles in human nutrition. Kashk-e-Zard is one of the popular fermentation foods in Sistan and Baluchestan Province, Iran, which is prepared based on the fermentation of cereals with yogurt. The aim of this study was assessment of the effects of replacing barley flour with wheat flour and the type of starter culture on improving nutrition...
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ژورنال
عنوان ژورنال: Legume Science
سال: 2021
ISSN: 2639-6181,2639-6181
DOI: 10.1002/leg3.89