Development of sweet corn and red beans-based low-glycemic index flakes

Development of sweet corn and red beans-based low-glycemic index flakes

Abstract A healthier lifestyle, incorporating the consumption of foods with a low glycemic index, can mitigate the risk of diabetes. Previous research aimed to develop food products with a low glycemic index using high-fiber raw materials such as sweet corn (Zea mays saccharata Sturt) with a glycemi...

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Bibliographic Details
Main Authors: Evan Daniels, Didah Nur Faridah, Nur Wulandari
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2024-10-01
Series:Brazilian Journal of Food Technology
Subjects:
Diabetes mellitus
Flakes
Glycemic index
Product development
Red bean
Sensory profile
Sweet corn
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100425&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100425&lng=en&tlng=en

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