Glycemic response of chapati (Indian flat bread) developed from cereal pulse blends
نویسندگان
چکیده
منابع مشابه
Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...
متن کاملAflatoxins and fumonisins contamination of home-made food (weanimix) from cereal-legume blends for children.
BACKGROUND Weanimix is an important food for children in Ghana. Mothers are trained to prepare homemade weanimix from beans, groundnuts and maize for their infants. Groundnuts and maize are prone to aflatoxin contamination while fumonisin contaminates maize. Aflatoxin, is produced by the Asperguillus fungi while fumonisin, is produced by Fusarium fungi. These mycotoxins occur in tropical areas ...
متن کاملEffects of Microcrystalline Cellulose and Hydroxypropylmethyl Cellulose on the Properties of Dough and Flat Bread (Iranian Barbari Bread)
There are many reports on the application of different hydrocolloids in the production of leavened breads; most of which show positive effects on bread quality. However, there is little information to prove such effect on flat breads. The main aim of this study was to improve the quality of Barbari dough and bread (Iranian flat bread) in terms of texture, taste and general acceptability of fres...
متن کاملDetermining 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...
متن کاملDietary glycemic index, glycemic load, cereal fiber, and plasma adiponectin concentration in diabetic men.
OBJECTIVE Adiponectin may improve insulin sensitivity, reduce inflammation, and ameliorate glycemic control. However, few studies have evaluated dietary predictors of plasma adiponectin levels, especially among subjects with type 2 diabetes. RESEARCH DESIGN AND METHODS To examine the associations of dietary glycemic load, glycemic index, and fibers with plasma adiponectin levels, we conducted...
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ژورنال
عنوان ژورنال: International Journal of Chemical Studies
سال: 2020
ISSN: 2349-8528,2321-4902
DOI: 10.22271/chemi.2020.v8.i5ai.10700