Polyphenol content and glycemic load of pasta enriched with Faba bean flour
نویسندگان
چکیده
منابع مشابه
Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples inclu...
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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 کاملEffects of phytase and tannase on in vivo nutruitive utilisation of faba bean (Vicia faba L.) flour
Faba bean is a legume used as a food source by humans and animals. However, it presents antinutritional factors such as tannins and phytic acid, compounds that form complexes with proteins and minerals, respectively, decreasing faba bean’s digestive value. Faba bean was treated with tannase and phytase, the effect of this treatment was measured in a study with rats, a group received a diet with...
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In spite of its positive repercussions on nutrition and environment, faba bean still remains an underutilized crop due to the presence of some undesired compounds. The pyrimidine glycosides vicine and convicine are precursors of the aglycones divicine and isouramil, the main factors of favism, a genetic condition which may lead to severe hemolysis after faba bean ingestion. The reduction of vic...
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Our research group has developed diets we refer to as Low Biologically Available Glucose (LoBAG) diets. These diets, in short-term studies (5–10 weeks), result in a decrease in glycated hemoglobin that is similar to or greater than that typically obtained with oral medications in patients with type 2 diabetes (1–3). The diet is lower in carbohydrates (CHOs) and higher in protein and fat than th...
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ژورنال
عنوان ژورنال: Functional Foods in Health and Disease
سال: 2016
ISSN: 2160-3855,2378-7007
DOI: 10.31989/ffhd.v6i5.254