The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults

The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults

<b>Background/Objectives:</b> Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy sub...

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Bibliographic Details
Main Authors: Adrianna Bojarczuk, Paulina Kęszycka, Krystian Marszałek, Danuta Gajewska
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Metabolites
Subjects:
chickpea pasta
resistant starch
cooking and cooling
postprandial glycemia
glycemic index
Online Access:https://www.mdpi.com/2218-1989/14/11/585

Internet

https://www.mdpi.com/2218-1989/14/11/585

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