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2 articles for “glycemic responses”
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Sourdough in Bread-Making: An Ancient Technology to Solve Modern Issues
Abstract: The production of sourdough can be traced back to ancient times. It is a mixture of flour and water, fermented with lactic acid bacteria. Use of sourdough to improve texture and palatability of cereal products is gaining importance. In addition to providing structure, texture and aroma to rye and wheat breads, sourdough also improves the nutritional quality and provides health benefits. It can retard starch digestibility leading to lower glycemic …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 1, Issue 1, 2015 Read article
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Gummy Jellies: Properties and Advancements
Abstract: The review's objective is to investigate gummy candies. In comparison to other dosage forms, gummy bear food supplements are more consumer-acceptable and have fewer restrictions. It is also possible to assess how the chosen components affect the gummy bear quality, acceptance in vivo, and texture of the product. Gummy jellies, a product that is typically lacking in nutrition, now have some increased health attributes thanks to the addition of nutritious …
Published in International Journal of Plant Biotechnology · Vol. 10, Issue 2, 2024 · pp. 21–34 Read article