Article

Unripe plantain flour as a dietary fiber source in gluten‐free spaghetti with moderate glycemic index

2019-08-01

Abstract excerpt

Gluten‐free products generally have low dietary fiber (DF) content. The aim of this study was to prepare a DF‐rich gluten‐free spaghetti and to evaluate the influence of the DF source on the chemical composition, cooking quality, texture, starch digestibility, and predicted glycemic index of the product. Unripe plantain flour (UPF) and Hi‐Maize 260 were used as DF sources. The total DF in the uncooked samples was...

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Literature Corpus work: 813f5b41-8984-53a4-a3e5-051bec3f7e45
DOI: 10.1111/jfpp.14012

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