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Effect of Processing Differences in Carbohydrates of Cereal-legume Blends on Blood Glucose Responses in an Individual with Impaired Glucose Tolerance

Sumathi, A. and Vishwanatha, S. and Malleshi, N. G. and Venkat Rao, S. (1995) Effect of Processing Differences in Carbohydrates of Cereal-legume Blends on Blood Glucose Responses in an Individual with Impaired Glucose Tolerance. Journal of Food Science and Technology, 32 (5). pp. 413-415.

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Abstract

Among cereal-legume blends of malted, popped and roller dried wheat, chickpea, greengram and moth bean, the malted cereal-legume blend showed the highest glycemic response in a normal as well as in an individual with impaired glucose tolerance, as compared to popped and roller dried cereal-legume blends.

Item Type: Article
Uncontrolled Keywords: Glycemic index, Malting, Popping, Roller drying, Cereal-legume blends
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 10:46
Last Modified: 03 Oct 2018 06:29
URI: http://ir.cftri.com/id/eprint/1597

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