Potential antidiabetic effect of muffins formulated with different protein hydrolysates: Role of bioactive peptides formed during digestion

Potential antidiabetic effect of muffins formulated with different protein hydrolysates: Role of bioactive peptides formed during digestion

This study aimed to evaluate whether the reformulation of a conventional muffin (CM) by incorporating hydrolysates of casein, soybean protein, pea protein, and rice protein at two concentrations as wheat flour replacement, affected the glycemic index (GI) and the release of bioactive peptides (BAPs)...

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Bibliographic Details
Main Authors: Veronica Oliviero, Silvia Tagliamonte, Rosalia Ferracane, Paola Vitaglione
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Journal of Functional Foods
Subjects:
In vitro digestion
Glycemic index
Bakery products
Bioactive peptides
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464623004103

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