Extruded Adult Breakfast Based on Millet and Soybean: Nutritional and Functional Qualities, Source of Low Glycemic Food
This study was conducted in order to develop a breakfast food with a low glycemic index from a formulation based on the pre-treated foxtail millet and soybean. The pre-treatment applied to raw materials (germination of millet, pre-cooking or roasting soybeans) have helped to improve the functional p...
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Published in | Journal of nutrition & food sciences Vol. 2; no. 7; pp. 1 - 10 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Omics International
2012
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Subjects | |
Online Access | Get full text |
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Summary: | This study was conducted in order to develop a breakfast food with a low glycemic index from a formulation based on the pre-treated foxtail millet and soybean. The pre-treatment applied to raw materials (germination of millet, pre-cooking or roasting soybeans) have helped to improve the functional properties of blends. Flours made from germinated millet have a low estimated glycemic index, or 35.39 and 34.49 respectively for GMRS and GMPCS. During storage periods, the four blends pH decreased significantly difference (p<0.05), The FA and IPV of all blends increase slightly during storage without reaching their standard values which were set at no more than 30 meq.g of iodide/1Kg for FA and 3 mg of KOH/100 g for IPV. At room temperature the blends can be stored for 90 days without preservatives. |
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Bibliography: | 10.4172/2155-9600.1000151 |
ISSN: | 2155-9600 2155-9600 |
DOI: | 10.4172/2155-9600.1000151 |