Application of sunflower pectin gels with low glycemic index in the coating of fresh strawberries stored in modified atmospheres

2021 ◽  
Author(s):  
Nerea Muñoz‐Almagro ◽  
María Herrero‐Herranz ◽  
Sonia Guri ◽  
Nieves Corzo ◽  
Antonia Montilla ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Modified Atmospheres ◽  
Pectin Gels ◽  
Low Glycemic Index

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

2019 ◽  
pp. 463-468
Author(s):  
Nataliia Sokolova
Keyword(s):  
Glycemic Index ◽  
Metabolic Disorders ◽  
Healthy Lifestyle ◽  
Optimum Ratio ◽  
Medical Problems ◽  
Rye Flour ◽  
Lentil Flour ◽  
Functional Features ◽  
Baked Products ◽  
Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110885
Author(s):  
Bazila Naseer ◽  
Haroon Rashid Naik ◽  
Syed Zameer Hussain ◽  
Imtiyaz Zargar ◽  
Beenish ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Carboxymethyl Cellulose ◽  
Starch Digestibility ◽  
Gluten Free ◽  
In Vitro Starch Digestibility ◽  
Textural Characteristics ◽  
Baking Conditions ◽  
Low Glycemic Index

Efficacy of low glycemic index diet therapy (LGIT) in children aged 2–8 years with drug-resistant epilepsy: A randomized controlled trial

2021 ◽  
Vol 171 ◽  
pp. 106574
Author(s):  
Kannan Lakshminarayanan ◽  
Anuja Agarawal ◽  
Prateek Kumar Panda ◽  
Rahul Sinha ◽  
Manjari Tripathi ◽  
...  
Keyword(s):  
Randomized Controlled Trial ◽  
Glycemic Index ◽  
Controlled Trial ◽  
Diet Therapy ◽  
Drug Resistant ◽  
Randomized Controlled ◽  
Drug Resistant Epilepsy ◽  
Low Glycemic Index

Effectiveness of a low glycemic index soluble plant powder, as a low-calorie replacement meal, in overweight and obese patients

2016 ◽  
Vol 252 ◽  
pp. e89
Author(s):  
R. Volpe ◽  
A. Bianco ◽  
F. Pacioni ◽  
E. Schiavetto
Keyword(s):  
Glycemic Index ◽  
Obese Patients ◽  
Low Calorie ◽  
Low Glycemic Index

Low glycemic index treatment in patients with drug-resistant epilepsy

2017 ◽  
Vol 39 (8) ◽  
pp. 687-692 ◽  
Author(s):  
Se Hee Kim ◽  
Hoon-Chul Kang ◽  
Eun Joo Lee ◽  
Joon Soo Lee ◽  
Heung Dong Kim
Keyword(s):  
Glycemic Index ◽  
Drug Resistant ◽  
Low Glycemic Index Treatment ◽  
Drug Resistant Epilepsy ◽  
Index Treatment ◽  
Low Glycemic Index

scholarly journals Low glycemic index diet reduces body fat and attenuates inflammatory and metabolic responses in patients with type 2 diabetes

2017 ◽  
Vol 61 (2) ◽  
pp. 137-144 ◽  
Author(s):  
Júnia Maria Geraldo Gomes ◽  
Sabrina Pinheiro Fabrini ◽  
Rita de Cássia Gonçalves Alfenas
Keyword(s):  
Type 2 Diabetes ◽  
Body Fat ◽  
Glycemic Index ◽  
Metabolic Responses ◽  
Low Glycemic Index

Second-meal effect: low-glycemic-index foods eaten at dinner improve subsequent breakfast glycemic response

1988 ◽  
Vol 48 (4) ◽  
pp. 1041-1047 ◽  
Author(s):  
T M Wolever ◽  
D J Jenkins ◽  
A M Ocana ◽  
V A Rao ◽  
G R Collier
Keyword(s):  
Glycemic Index ◽  
Glycemic Response ◽  
Meal Effect ◽  
Low Glycemic Index

Breeding low-glycemic index barley for functional food

2013 ◽  
Vol 154 ◽  
pp. 31-39 ◽  
Author(s):  
Katherine Steele ◽  
Edward Dickin ◽  
M.D. Keerio ◽  
Samia Samad ◽  
Caroline Kambona ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Functional Food ◽  
Low Glycemic Index
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