Adición de harina de yacón (Smallanthus sonchifolius) en la elaboración de pan tradicional y su efecto en el índice glucémico

Adición de harina de yacón (Smallanthus sonchifolius) en la elaboración de pan tradicional y su efecto en el índice glucémico

El propósito de esta investigación fue evaluar el efecto del índice glucémico al consumir panes elaborados con diferentes porcentajes de harina de yacón (10, 15, 20, 25 y 30%) más el testigo. Se utilizó el método no invasivo de medición de glucosa en sangre en 5 participantes con índice de masa corp...

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Bibliographic Details
Main Authors:	Aldo Mendoza, Roy Barre, Ramona Párraga, Thalia Pachay
Format:	Article
Language:	Spanish
Published:	Universidad Nacional de Tumbes 2020-03-01
Series:	Manglar
Subjects:	yacón; índice glucémico; trigo; pan; harina
Online Access:	https://erp.untumbes.edu.pe/revistas/index.php/manglar/article/view/143

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