Physical, sensory, in‐vitro starch digestibility and glycaemic index of granola bars prepared using sucrose alternatives
| Autor: | Priyanga Suriyamoorthy, Anandharamakrishnan Chinnaswamy, Priyanka Sethupathy, Jeyan A. Moses |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Sucrose 030309 nutrition & dietetics Chemistry Starch Fructooligosaccharide Inulin 04 agricultural and veterinary sciences Raw material 040401 food science Industrial and Manufacturing Engineering 03 medical and health sciences chemistry.chemical_compound Glycaemic index 0404 agricultural biotechnology Glycemic index Food science Sugar Food Science |
| Zdroj: | International Journal of Food Science & Technology. 55:348-356 |
| ISSN: | 1365-2621 0950-5423 |
| DOI: | 10.1111/ijfs.14312 |
| Popis: | Granola bars were prepared using barley flakes, groundnut bits, cocoa powder, sucrose and/or sucrose alternatives (coconut sugar, fructooligosaccharide and inulin). Apart from sensory acceptance, nutritional composition, energy values and glycaemic responses (glycaemic index, GI and glycaemic load, GL) of the bars were evaluated. Physico‐chemical properties and sensorial acceptance of granola bar made with coconut sugar and fructooligosaccharide were on par with those made with sucrose. Further, all formulated granola bars, except with inulin, were intermediate moisture foods. GI of all five formulations of granola bars was 10 to |
| Databáze: | OpenAIRE |
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