Combination of resistant starches types II and IV with minimal amounts of oat bran yields good quality, low glycaemic index pasta

International Journal of Food Science and Technology

Volumn 48, Issue 2, 2013, Pages 309-315

  Bustos, Mariela Cecilia ^a   Perez, Gabriela T ^a   León, Alberto Edel ^a  

^a UNIVERSIDAD NACIONAL DE CÓRDOBA   (Argentina)

Author keywords

Glycaemic index; Oat bran; Pasta quality; Resistant starch; Response surface analysis

Indexed keywords

BREAD WHEAT; COOKING PROPERTIES; GLYCAEMIC INDICES; LOW GLYCAEMIC-INDEX; NUTRITIONAL PROPERTIES; OAT BRAN; RESISTANT STARCH; RESPONSE SURFACE ANALYSIS; STARCH HYDROLYSIS; SYNERGISTIC EFFECT; TECHNOLOGICAL PROPERTIES; TYPE II; WHEAT FLOURS;

NUTRITION; SURFACE ANALYSIS;

STARCH;

TRITICUM AESTIVUM;

EID: 84872425798     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03188.x     Document Type: Article

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