Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow p...

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Bibliographic Details
Main Authors: Joto Yoshimoto, Yukiko Kato, Masayasu Ban, Mikiya Kishi, Humitoshi Horie, Chizumi Yamada, Yasuhiro Nishizaki
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Nutrients
Subjects:
staple food
glycemic index
insulin
legumes
functional food
sensory
Online Access:https://www.mdpi.com/2072-6643/12/6/1839

Internet

https://www.mdpi.com/2072-6643/12/6/1839

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