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Effect of Processing Differences in Carbohydrates of Cereal-legume Blends on Blood Glucose Responses in an Individual with Impaired Glucose Tolerance
Sumathi, A. and Vishwanatha, S. and Malleshi, N. G. and Venkat Rao, S. (1995) Effect of Processing Differences in Carbohydrates of Cereal-legume Blends on Blood Glucose Responses in an Individual with Impaired Glucose Tolerance. Journal of Food Science and Technology, 32 (5). pp. 413-415.
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Abstract
Among cereal-legume blends of malted, popped and roller dried wheat, chickpea, greengram and moth bean, the malted cereal-legume blend showed the highest glycemic response in a normal as well as in an individual with impaired glucose tolerance, as compared to popped and roller dried cereal-legume blends.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Glycemic index, Malting, Popping, Roller drying, Cereal-legume blends |
| Subjects: | 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration 600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Dec 2007 10:46 |
| Last Modified: | 03 Oct 2018 06:29 |
| URI: | http://ir.cftri.res.in/id/eprint/1597 |
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