[Roasted chickpea flour decreases glycemic index and glycemic load of white bread]
IJEM-Iranian Journal of Endocrinology and Metabolism. 2017; 19 (1): 10-17
in Persian
| IMEMR
| ID: emr-189239
ABSTRACT
Introduction:
Postprandial blood glucose concentration is one of the factors related to chronic diseases. This study examines the postprandial glucose response to bread made of roasted chickpea flour and white wheat flour. The effect of the roasted chickpea flour on glycemic index, glycemic load, and glycemic profile of white bread was also investigated
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Index:
IMEMR (Eastern Mediterranean)
Main subject:
Blood Glucose
/
Bread
/
Postprandial Period
/
Glycemic Index
/
Flour
/
Glycemic Load
Limits:
Female
/
Humans
/
Male
Language:
Persian
Journal:
Iran. J. Endocrinol. Metab.
Year:
2017
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