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Low Glycemic Index Bakery, Traditional and Pasta Products

Shipra, Bhargava (2009) Low Glycemic Index Bakery, Traditional and Pasta Products. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: The prevalence of type II or non-insulin dependent diabetes is increasing alarmingly worldwide. Nutrition therapy remains the sheet anchor until the date for the clinical management of type II diabetes. Several scientific studies emphasize use of diets rich in complex carbohydrates and dietary fiber, besides containing moderate levels of good quality protein, and fat rich in monounsaturated and polyunsaturated fatty acids. The importance of appropriate levels of essential micronutrients and food ingredients of known hypoglycaemic character in regulating the blood glucose as well as the insulin response of the population at risk is also underscored (American Diabetes Association 2004). Such foods will also be useful to the healthy adults not only in maintaining normal health but also in preventing many other age-related and diabetes-related complications such as cardiovascular diseases, nephropathy, retinopathy and neuropathy.
Uncontrolled Keywords: glycemic index; bakery products; Food starches; diabetic foods; traditional products; obesity
Subjects: 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 09:31
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9564

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