Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran

Quality assessment and in-vivo glycemic indices of snack bar from blends of plantain flour, soy meal and oat bran

Abstract Snack bars were produced in response to the growing demand for creative, processed, healthful, and convenient foods brought on by a lack of time for cooking and a growing awareness of health issues. The purpose of this study was to develop and assess the nutritional content, glycemic respon...

Full description

Saved in:
Bibliographic Details
Main Authors: Omolola Hubeidah Gbolagade, Timilehin David Oluwajuyitan, Taiwo Ayodele Aderinola, Idowu Sunday Oyeleye, Ganiyu Oboh, Toyin Joy Arogundade, Tayo Nathaniel Fagbemi
Format: Article
Language:English
Published: Springer 2024-11-01
Series:Discover Food
Subjects:
Snack bars
Glycemic indices
Overall acceptability
Nutritional content
Functional ingredient
Healthy human subjects
Online Access:https://doi.org/10.1007/s44187-024-00200-w
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1007/s44187-024-00200-w

Similar Items