Improved postprandial response and feeling of satiety after consumption of low-calorie muffins with maltitol and high-amylose corn starch

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Quilez J ^a   Bullo M ^b   Salas Salvado J ^b  

^a Europastry SA   (Spain)

^b FACULTAT DE MEDICINA I CIÈNCIES DE LA SALUT   (Spain)

Author keywords

Glycemic response; High amylose; Insulinemic response; Low calorie; Maltitol; Muffin; Satiety

Indexed keywords

AMYLOSE; DRUG DERIVATIVE; INSULIN; MALTITOL; MALTOSE; STARCH; SUGAR ALCOHOL; SWEETENING AGENT; TRIACYLGLYCEROL;

ADULT; AREA UNDER THE CURVE; ARTICLE; BREAD; CARBOHYDRATE DIET; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; DRUG EFFECT; FAT INTAKE; FEMALE; GLUCOSE BLOOD LEVEL; GLUCOSE INTOLERANCE; GLYCEMIC INDEX; HUMAN; MAIZE; MALE; METABOLISM; OBESITY; POSTPRANDIAL STATE; PSYCHOPHYSIOLOGY; RANDOMIZED CONTROLLED TRIAL;

ADULT; AMYLOSE; AREA UNDER CURVE; BLOOD GLUCOSE; BREAD; CROSS-OVER STUDIES; DIETARY CARBOHYDRATES; DIETARY FATS; FEMALE; GLUCOSE INTOLERANCE; GLYCEMIC INDEX; HUMANS; INSULIN; MALE; MALTOSE; OBESITY; POSTPRANDIAL PERIOD; SATIETY RESPONSE; STARCH; SUGAR ALCOHOLS; SWEETENING AGENTS; TRIGLYCERIDES; ZEA MAYS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 34547829772     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00408.x     Document Type: Article

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