Functional drink powders from vertical-stone-milled oat and highland barley with high dietary-fiber levels decrease the postprandial glycemic response

Functional drink powders from vertical-stone-milled oat and highland barley with high dietary-fiber levels decrease the postprandial glycemic response

To extend the application of oat and highland barley in the food industry, a vertical stone mill was first used to process two bran powders (SOB and SHB). Compared with commercial flours, SOB and SHB were more thermally stable with higher protein and dietary fiber levels while lower starch content....

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Bibliographic Details
Main Authors: Shuang Liu, Liping Zhao, Jing Zhang, Linghua Wang, Hang Liu
Format: Article
Language:English
Published: Elsevier 2021-08-01
Series:Journal of Functional Foods
Subjects:
Oat
Highland barley
Dietary fiber
Vertical stone mill
Glycemic response
Breath H2
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464621001973

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http://www.sciencedirect.com/science/article/pii/S1756464621001973

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