Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial propertie...
Main Authors: | Sze, Han Ng, Sathyasurya, Sathyasurya Daniel Robert, Ahmad, Wan Amir Nizam Wan, Rosli, W. I. Wan |
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Format: | Article |
Language: | English |
Published: |
2017
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Subjects: | |
Online Access: | http://eprints.usm.my/32979/1/wi_usm_muha_2.pdf |
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