High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

Nutritional authorities state that both total carbohydrates and low glycemic index (GI) diets affect glycemic control. High hydrostatic pressure (HHP) processing reduced the GI response of mango pulp when consumed by healthy adults. Present work evaluated the effects of HHP processing on concentrati...

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Bibliographic Details
Main Authors: Leticia Elizondo-Montemayor, Perla A. Ramos-Parra, Daniel A. Jacobo-Velázquez, Niria Treviño-Saldaña, Luis M. Marín-Obispo, Ingrid P. Ibarra-Garza, Luis E. Garcia-Amezquita, Armando Del Follo-Martínez, Jorge Welti-Chanes, Carmen Hernández-Brenes
Format: Article
Language:English
Published: Taylor & Francis Group 2020-01-01
Series:CyTA - Journal of Food
Subjects:
high hydrostatic pressure processing
mango
dietary fiber
glycemic index
pectin
non-digestible oligosaccharides
micronutrient stability
Online Access:http://dx.doi.org/10.1080/19476337.2020.1731610

Internet

http://dx.doi.org/10.1080/19476337.2020.1731610

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