Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours

Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours

The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle si...

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Bibliographic Details
Main Authors: Ashley Pruett, Fadi M. Aramouni, Scott R. Bean, Mark D. Haub
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
sorghum
glycemic index
flour particle size
wheat
corn
whole grain
Online Access:https://www.mdpi.com/2304-8158/12/23/4188

Internet

https://www.mdpi.com/2304-8158/12/23/4188

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