Article
Effect of semolina pudding prepared from starch branching enzyme IIa and b mutant wheat on glycaemic response in vitro and in vivo: a randomised controlled pilot study.
Food & function - 29 Jan 2020
Corrado Marina, Cherta-Murillo Anna, Chambers Edward S, Wood Abigail J, Plummer Amy, Lovegrove Alison, Edwards Cathrina H, Frost Gary S, Hazard Brittany A
Abstract excerpt
Refined starchy foods are usually rapidly digested, leading to poor glycaemic control, but not all starchy foods are the same. Complex carbohydrates like resistant starch (RS) have been shown to reduce the metabolic risk factors for chronic diseases such as hyperglycaemia and overweight. The aim of the project was to develop a semolina-based food made from a starch branching enzyme II (sbeIIa/b-AB) durum wheat...
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