Total antioxidant capacity and starch digestibility of muffins baked with rice, wheat, oat, corn and barley flour.

Abstract

Muffins are a popular snack consumed in western and emerging countries. Increased glycemic load has been implicated in the aetiology of diabetes. This study examined the starch digestibility of muffins baked with rice, wheat, corn, oat and barley flour. Rapidly digested starch (RDS) was greatest in rice (445 mg/g) and wheat (444 mg/g) muffins, followed by… (More)
DOI: 10.1016/j.foodchem.2014.05.041

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