{"title":"糖尿病患者用谷物和豆类饼干的研制及营养评价","authors":"Karmjeet Kaur, H. Kaur, K. Bains","doi":"10.9734/BJAST/2017/34139","DOIUrl":null,"url":null,"abstract":"Addition or supplementation of legumes and oilseeds into cereal-based foods has many health benefits. Objective: This study was aimed to analyze the sensory, nutritional and glycemic properties of biscuits from cereal (oats and barley) and legume based (soybean Conclusion: The incorporation of barley and soy flour in biscuits in the above ratio lowers the glycemic index of biscuits and it can be recommended to diabetic patients for maintaining blood glucose level.","PeriodicalId":91221,"journal":{"name":"British journal of applied science & technology","volume":" ","pages":"1-8"},"PeriodicalIF":0.0000,"publicationDate":"2017-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Development and Nutritional Evaluation of Cereal and Pulse Based Biscuits for Diabetic Patients\",\"authors\":\"Karmjeet Kaur, H. Kaur, K. Bains\",\"doi\":\"10.9734/BJAST/2017/34139\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Addition or supplementation of legumes and oilseeds into cereal-based foods has many health benefits. Objective: This study was aimed to analyze the sensory, nutritional and glycemic properties of biscuits from cereal (oats and barley) and legume based (soybean Conclusion: The incorporation of barley and soy flour in biscuits in the above ratio lowers the glycemic index of biscuits and it can be recommended to diabetic patients for maintaining blood glucose level.\",\"PeriodicalId\":91221,\"journal\":{\"name\":\"British journal of applied science & technology\",\"volume\":\" \",\"pages\":\"1-8\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-01-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"British journal of applied science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9734/BJAST/2017/34139\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"British journal of applied science & technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9734/BJAST/2017/34139","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Development and Nutritional Evaluation of Cereal and Pulse Based Biscuits for Diabetic Patients
Addition or supplementation of legumes and oilseeds into cereal-based foods has many health benefits. Objective: This study was aimed to analyze the sensory, nutritional and glycemic properties of biscuits from cereal (oats and barley) and legume based (soybean Conclusion: The incorporation of barley and soy flour in biscuits in the above ratio lowers the glycemic index of biscuits and it can be recommended to diabetic patients for maintaining blood glucose level.
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