Índice glicêmico e resposta glicêmica de mingau de amido de milho com adição de aveia, linhaça ou fibra solúvel isolada

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dc.contributor.authorCosta, Jorge de Assis
dc.contributor.authorIrineu de Oliveira Junior, Gilson
dc.contributor.authorVasconcelos Costa, André Gustavo
dc.contributor.authorEsteves Oliveira, Fernanda Cristina
dc.contributor.authorPaixão, Mirian Patrícia C. P.
dc.contributor.authorNeves Ribeiro, Daniela
dc.contributor.authorGatti, Karolina
dc.contributor.authorAngarita Dávila, Lisse
dc.contributor.authorDurán Agüero, Samuel
dc.contributor.authorAlfenas, Rita de Cássia Gonçalves
dc.date.accessioned2018-04-25T20:44:59Z
dc.date.available2018-04-25T20:44:59Z
dc.date.issued2017
dc.descriptionIndexación: Scopuses_ES
dc.description.abstractIntroduction: Fibers are commonly known to contribute in the improvement of glycemic and lipid profile, exerting a beneficial effect on health, but its effect on the glycemic index of food is still controversial. Objective: To evaluate the effect of adding high-fiber foods (oats and flaxseed) and a supplement of soluble fiber isolated on the glycemic index (GI) and glycemic response of a porridge of corn starch. Methodology: The study was of crossover, where six healthy subjects ingested preparations based on a maize porridge added to different foods rich in fiber, the GI of the preparations was calculated according to the methodology of FAO. Results: The preparation of linseed added resulting in a lesser glycemic response times 45-90 min and with the addition of oat preparation showed the best results at times 60 and 90 minutes. The mean area under the curve of the glycemic response and GI of the preparations did not differ. Conclusion: Oatmeal linseed seem foods with beneficial properties reduce the glycemic response to food.es_ES
dc.description.urihttp://revista.nutricion.org/revista.asp?id=45
dc.identifier.issn0211-6057
dc.identifier.otherDOI: 10.12873/373assis
dc.identifier.urihttp://repositorio.unab.cl/xmlui/handle/ria/5670
dc.language.isootheres_ES
dc.publisherSociedad Espanola de Dietéticaes_ES
dc.subjectDietary Fiberes_ES
dc.subjectFlaxseedes_ES
dc.subjectGlycemic Indexes_ES
dc.subjectGlycemic Responsees_ES
dc.subjectOatses_ES
dc.titleÍndice glicêmico e resposta glicêmica de mingau de amido de milho com adição de aveia, linhaça ou fibra solúvel isoladaes_ES
dc.title.alternativeGlycemic index and glycemic response of corn starch porridge with addition of oats, flaxseed or soluble fiber isolatedes_ES
dc.typeArtículoes_ES
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