Effect of Biscuits and Muffins Added with Cornlettes Powder on the Glycemic Responses of Healthy Individuals
Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52089#.VIVALmfHRK0 Author(s) Che Anis Jauharah Che Mohd Zin , Sathyasurya Daniel Robert , Wan Rosli Wan Ishak Affiliation(s) Nutrition Program, School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Malaysia . ABSTRACT Dietary fibre content is a known factor that can affect the postprandial glycemic responses of a food and meal. Cornlettes vegetable which is rich in dietary fibre has been studied for its potential in lowering the peak glycemic responses of biscuits and muffins. Cornlettes was processed into powder and formulated into four formulations of selected bakery products. The glycemic responses produced by...