Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice

Food Chemistry

Volumn 141, Issue 1, 2013, Pages 223-228

  Kawai, Kiyoshi ^a   Matsusaki, Keiko ^a   Hando, Kana ^a   Hagura, Yoshio ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Amylopectin; Blood glucose levels in mice; Cookie; Pre dehydration; Slowly digestible starch

Indexed keywords

AMYLOPECTINS; BLOOD; GLUCOSE; MAMMALS;

BIOCHEMICAL PROPERTIES; BLOOD GLUCOSE; BLOOD GLUCOSE LEVEL; COOKIE; FRACTURE FORCE; QUALITY CHARACTERISTIC; SLOWLY DIGESTIBLE STARCH; TEMPERATURE DEPENDENT;

STARCH;

GLUCOSE; STARCH;

ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; COOKIE; COOKING; DEHYDRATION; DIGESTION; DOUGH; FOOD; FOOD COLOR; FOOD COMPOSITION; FOOD QUALITY; FOOD TEXTURE; GLUCOSE BLOOD LEVEL; IN VITRO STUDY; MALE; MOUSE; NONHUMAN; SAMPLE; TEMPERATURE DEPENDENCE; VACUUM; WATER CONTENT;

MUS;

EID: 84877309140     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.02.103     Document Type: Article

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