The Effect of Allulose on the Attenuation of Glucose Release from Rice in a Static In Vitro Digestion Model

The Effect of Allulose on the Attenuation of Glucose Release from Rice in a Static In Vitro Digestion Model

Allulose is a rare sugar that provides <10% of the energy but 70% of the sweetness of sucrose. Allulose has been shown to attenuate glycemic responses to carbohydrate-containing foods in vivo. This study aimed to determine the optimal allulose dose for minimizing in vitro glucose release from ric...

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Bibliographic Details
Main Authors: Leila Hammond, Megan Wurtele, Ricardo de Almeida, Constança Silva, Janine DeBlasi, Yan Lu, Nick Bellissimo
Format: Article
Language:English
Published: MDPI AG 2024-07-01
Series:Foods
Subjects:
allulose
fructose
rare sugars
in vitro digestion
starch digestibility
Online Access:https://www.mdpi.com/2304-8158/13/15/2308

Internet

https://www.mdpi.com/2304-8158/13/15/2308

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