THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR

THE INFLUENCE OF DIFFERENT SWEETENERS ON IN VITRO STARCH DIGESTION IN BISCUITS WITH WHEAT FLOUR AND WHOLE BARLEY FLOUR

Digestion of starch affects the glycemic index and it is important to know the percentage of starch digestion (degradation) in the body. The aim of this study was to investigate In vitro starch digestion of biscuits produced from wheat and barley flour in different ratios (100:0, 70:30, 50:50, 30:70...

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Bibliographic Details
Main Authors: GJORE NAKOV, MARKO JUKIĆ, NASTIA VASILEVA, VIKTORIJA STAMATOVSKA, IVAN DIMOV, DALIBORKA KOCEVA KOMLENIĆ
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-03-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
barley
biscuits
in vitro digestion
sweeteners
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4839

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http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4839

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