INVESTIGADORES
RIBOTTA Pablo Daniel
artículos
Título:
Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products
Autor/es:
PALAVECINO, P. M.; RIBOTTA, P. D.; LEÓN, A. E.; BUSTOS, M.C.
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
JOHN WILEY & SONS LTD
Referencias:
Año: 2019 vol. 99 p. 1354 - 1357
ISSN:
0022-5142
Resumen:
The development of new products with an additional focus on nutrition, beyond technological quality,is fundamental to improve the celiac diet quality. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic index (eGI), potentially bioaccessible and dialyzable polyphenols and antioxidant activity were evaluated and compared with commercial products.
