Glycaemic index of different coconut (Cocos nucifera)-flour products in normal and diabetic subjects

The glycaemic index (GI) of commonly consumed bakery products supplemented with increasing levels of coconut (Cocos nucifera) flour was determined in ten normal and ten diabetic subjects. Using a randomized crossover design, the control and test foods were fed in random order on separate occasions a...

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Veröffentlicht in:	British journal of nutrition 2003-09, Vol.90 (3), p.551-556
Hauptverfasser:	Trinidad, Trinidad P., Valdez, Divinagracia H., Loyola, Anacleta S., Mallillin, Aida C., Askali, Faridah C., Castillo, Joan C., Masa, Dina B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adult Analysis of Variance blood Blood Glucose - analysis breads cakes carrots cinnamon Coconut flour coconuts Cocos Cocos nucifera Cross-Over Studies Diabetes diabetes mellitus Diabetes Mellitus, Type 2 - blood Diabetes Mellitus, Type 2 - therapy Dietary Carbohydrates - administration & dosage Dietary Fats - administration & dosage Dietary fiber Dietary Fiber - administration & dosage Dietary Supplements Fasting fiber content Flour Food functional foods Functional foods & nutraceuticals glucose Glycaemic index Glycemic Index Humans lipid content loaves Middle Aged
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