Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro

European Journal of Nutrition

Volumn 54, Issue 8, 2015, Pages 1281-1285

  Soong, Yean Yean ^a   Quek, Rina Yu Chin ^a   Henry, Christiani Jeyakumar ^a  

^a AGENCY FOR SCIENCE   (Singapore)

Author keywords

Amylose; Cereal grains; Glycemic index; Glycemic response

Indexed keywords

AMYLOSE; GLUCOSE; AMYLOPECTIN; GLUCOSE BLOOD LEVEL; INSULIN;

ADULT; ARTICLE; BARLEY FLOUR; BODY HEIGHT; BODY MASS; BODY WEIGHT; CEREAL; CONTROLLED STUDY; CORN FLOUR; CROSSOVER PROCEDURE; FEMALE; FOOD; FOOD INTAKE; GLUCOSE BLOOD LEVEL; GLYCEMIC INDEX; GLYCEMIC RESPONSE; HUMAN; IN VITRO STUDY; IN VIVO STUDY; MALE; MUFFIN; NORMAL HUMAN; NUTRITIONAL PARAMETERS; RICE FLOUR; WAIST CIRCUMFERENCE; WHEAT FLOUR; ADMINISTRATION AND DOSAGE; ANALYSIS; AVENA; BLOOD; CHEMISTRY; COMPARATIVE STUDY; DIETARY FIBER; FLOUR; HORDEUM; MAIZE; METABOLISM; MIDDLE AGED; ORYZA; POSTPRANDIAL STATE; RANDOMIZED CONTROLLED TRIAL; WHEAT; YOUNG ADULT;

ADULT; AMYLOPECTIN; AMYLOSE; AVENA; BLOOD GLUCOSE; CROSS-OVER STUDIES; DIETARY FIBER; FEMALE; FLOUR; GLYCEMIC INDEX; HORDEUM; HUMANS; INSULIN; MALE; MIDDLE AGED; ORYZA; POSTPRANDIAL PERIOD; TRITICUM; YOUNG ADULT; ZEA MAYS;

EID: 84947613138     PISSN: 14366207     EISSN: 14366215     Source Type: Journal    
DOI: 10.1007/s00394-014-0806-9     Document Type: Article

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