Particle size of whole lentil flour predetermines its carbohydrate digestion rate in vitro
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Pulse flours present a growing sector on the market due to their superior nutritional characteristics, and are already used in a variety of food applications aimed at total or partial replacement of wheat flours in snack, pastas and bakery products. While pulse flours partially retain the low-glycaemic properties of whole pulses, these characteristics can be affected by the methods of pulse flour production including milling technique and flour particle size. An investigation into the role of particle size when controlling for milling method determined that the carbohydrate digestion rate of raw and cooked whole lentil flours in simulated in vitro digestive process is determined by their particle size, where an increase in a particle size leads to reduced concentration of released glucose.
Andrew Hamilton, HBSc. AHN
Mount Saint Vincent University
***Original Source: "2016 CNS Annual Conference", Saturday, May 7, 2016
Last Updated: May 30, 2016
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