Nutritional Bar with Potato-Based Resistant Starch Attenuated Post-Prandial Glucose and Insulin Response in Healthy Adults

• Published in: Foods Vol. 9; no. 11; p. 1679
• Main Authors: Gourineni, Vishnupriya, Stewart, Maria L, Wilcox, Meredith L, Maki, Kevin C
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 17.11.2020; MDPI
• Subjects: Adults; Bars; Body mass index; capillary glucose; Carbohydrates; Consumption; Dietary fiber; Dietary guidelines; Food safety; Food science; Functional foods; Glucose; Health aspects; Health care; Ingredients; Insulin; Legumes; Physiology; Potatoes; Product development; resistant starch type-4; Starch; Starches; venous glucose and insulin; United States; United States > US; capillary glucose; resistant starch type-4; dietary fiber; venous glucose and insulin

Resistant starch is a non-digestible starch fraction and is classified as fiber. Beyond naturally occurring fiber sources, starches can be modified to resist digestion, increase their fiber content and provide physiological benefits. The current study examined acute postprandial glycemic responses o...