Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours

• Published in: Foods Vol. 12; no. 23; p. 4188
• Main Authors: Pruett, Ashley, Aramouni, Fadi M, Bean, Scott R, Haub, Mark D
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 21.11.2023
• Subjects: Carbohydrates; Corn; Diabetes; Diabetes mellitus (non-insulin dependent); Flour; flour particle size; Food products; Gluten; Gluten-free diet; Glycemic index; Grain; Human subjects; Insulin; Particle size; Product development; Rice; Sorghum; Type 2 diabetes; Wheat; whole grain; United States > US; Ireland; Des Moines Iowa; glycemic index; sorghum; whole grain; corn; flour particle size; wheat; rice

The unique properties of sorghum are increasingly being studied for potential health benefits, with one area of emphasis being the impact of sorghum consumption on mitigating type 2 diabetes. The glycemic index (GI) of muffins made from whole grain sorghum flour ground to three different particle si...