PURPOSE Type 2 diabetes (T2DM) is increasing, particularly in South-East Asia. Intake of high-glycaemic foods has been positively associated with T2DM, and feasible routes to reduce the glycaemic response to carbohydrate-rich staple foods are needed. The research question was whether different fibre and legume flour mixes in flatbreads lower postprandial glucose (PPG) responses. METHODS Using...

Nutrition has the great importance on human feeling. Moreover, there are some pathologies that can be cured only together with feeding correction. So, current article deals cause of chronic celiac disease which causes atrophy intestinal mucosa and, as a consequence, impairs proper digestion and absorption nutrients. The therapy for this consists an exclusive strict lifelong gluten-free diet. A ...

Germination is one of the most effective processes to improve the quality of legumes. Vitamins and some other compounds that might be considered beneficial as antioxidants, often change dramatically during the course of germination. Antioxidants might be defined as compounds which are capable of preventing, delaying or retarding the development of rancidity or other flavor deterioration in food...

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, plantain) for their nutritional functional properties. For all GF investigated, starch was the major component, except nut with lower content (<45%), but higher fiber (8.8–35.4%). The amount of calcium, magnesium, zinc, potassiu...

Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of s...

This study was conducted to investigate the effects of sprouting buckwheat and chickpeas on their nutritional physicochemical properties. Lipid content decreased significantly (P<0.05) after germination but increased chickpea germination. Protein, vitamin B₆ total phenols, flavonoid in sprouted treatments compared non-sprouted treatments. Water holding capacity greater for which could be rel...

Abstract The article provides a study of the quantitative composition amino acids in some baked flour confectionery product plant and animal origin. objective was to determine profiles indispensable several products. Source materials with high content protein, which have been used for production these products were studied. A source protein final that contain ingredients origin is cottage chees...