Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults

Impact of Gluten-Free Sorghum Bread Genotypes on Glycemic and Antioxidant Responses in Healthy Adults

Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread sample...

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Bibliographic Details
Main Authors: Lorenza Rodrigues dos Reis Gallo, Caio Eduardo Gonçalves Reis, Márcio Antônio Mendonça, Vera Sônia Nunes da Silva, Maria Teresa Bertoldo Pacheco, Raquel Braz Assunção Botelho
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
gluten-free
sorghum
bread
antioxidant activity
resistant starch
dietary fibers
Online Access:https://www.mdpi.com/2304-8158/10/10/2256

Internet

https://www.mdpi.com/2304-8158/10/10/2256

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