In Vitro Digestive Analysis of Digestible and Resistant Starch Fractions, with Concurrent Glycemic Index Determination, in Whole Grain Wheat Products Minimally Processed for Reduced Glycaemic Impact

In Vitro Digestive Analysis of Digestible and Resistant Starch Fractions, with Concurrent Glycemic Index Determination, in Whole Grain Wheat Products Minimally Processed for Reduced Glycaemic Impact

Eight wheat products differing in texture (porridge vs. bread), grain fineness (fine, kibbled, intact), and cooking (raw vs. cooked), with pre-measured glycaemic indexes (GI), were analysed by in vitro amylolytic digestion to determine effects of processing to reduce GI on quantities of starch fract...

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Bibliographic Details
Main Authors: John Monro, Suman Mishra
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
milling
cooking
starch fractions
glycaemic index
processing
Online Access:https://www.mdpi.com/2304-8158/11/13/1904

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