出版社：Sociedad Chilena de Nutrición, Bromatología y Toxicología
摘要：Low glycemic index diets have been shown to improve glucose tolerance in healthy and diabetic people. However, it is necessary to diversify the diet with foods with low glycemic response. In this study, three partially substituted pasta made with semolina and flour legumes (12% Phaseolus vulgaris, Vigna sinensis 10%, 12% of Cajanus cajan) were formulated and its cooking quality, acceptability, glycemic index and glycemic load were assessed. We found that the incorporation of legumes impacts the cooking quality and sensory characteristics of the product, increasing cooking losses between 78% and 557%, and the content of soluble proteins between 14% and 32%. In relation to the sensory characteristics, increases in hardness and sticki - ness were observed, without altering the overall appreciation (9 on a scale of 0 to 10). An Improvement of on the nutritional quality was observed, increasing the protein content between 19% and 26%. The glycemic index value found for the three pasta formulations resemble the type of slow and intermediate carbohydrate absorption.
其他摘要：Low glycemic index diets have been shown to improve glucose tolerance in healthy and diabetic people. However, it is necessary to diversify the diet with foods with low glycemic response. In this study, three partially substituted pasta made with semolina and flour legumes (12% Phaseolus vulgaris, Vigna sinensis 10%, 12% of Cajanus cajan) were formulated and its cooking quality, acceptability, glycemic index and glycemic load were assessed. We found that the incorporation of legumes impacts the cooking quality and sensory characteristics of the product, increasing cooking losses between 78% and 557%, and the content of soluble proteins between 14% and 32%. In relation to the sensory characteristics, increases in hardness and sticki - ness were observed, without altering the overall appreciation (9 on a scale of 0 to 10). An Improvement of on the nutritional quality was observed, increasing the protein content between 19% and 26%. The glycemic index value found for the three pasta formulations resemble the type of slow and intermediate carbohydrate absorption.
关键词：Legumes; pasta; glycemic index; f cooking quality; sensory evaluation.
其他关键词：Legumes; pasta; glycemic index; f cooking quality; sensory evaluation.
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