Target glucose level

Recommended Articles Abstract The fiber intake is an important part of the human diet.

The fiber-deficient nutrition may have long-term health problems. Oat Avena sativa is an excellent source of fiber and it has many health benefits due to its rich vitamin and mineral composition. Oats are used as flour and flakes in the food industry.

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The oat-flakes can be used in a variety of cakes, but it can be also consumed as breakfast cereals or porridge. The objective of our work was to determine the effect of the sugar content and sugar types on main sensory parameters of oat-flakes biscuit.

During the experiments, six different types of biscuit were made with the addition of white or brown sugar at three different concentration levels.

The moisture content, color, and the frangibility of the samples were analyzed during the 4-day storage period. The sensory evaluation of the biscuit samples was also performed on the first day of storage. The parameters of the rupture test and color measurement did not show significant changes during the storage, but the individual types of biscuits made of different types and quantities of sugar could be well distinguished.

Results of sensory evaluation showed significant differences in frangibility, structure and stickiness parameters. Abstract The fiber intake is an important part of the human diet.

Introduction The common oat Avena sativa is a species of cereal grain mainly grown for its utilization for human consumption as oatmeal as well as for livestock feed. Oat has always been regarded as a health promoting food without clear knowledge of its specific health related effects.

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However, today it is known for its effects on satiety and retarded absorption of nutrients as well as a deterrent of various disorders of the gastrointestinal target glucose level.

Today oats are among the richest and most economical sources of soluble dietary fiber.

The present interest in soluble oat fiber originated from reports that showed that dietary oats can help in lowering cholesterol postprandial blood glucose level as well as modifying immune response and reducing risk of colon cancer Wood, ; Skendi et al. In the food industry there are several ways to use the meal of oats.

Consuming oats as flakes is perhaps the most popular today. The oatmeal is obtained by extrusion from the whole eye, so it contains all its components.

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Used for target glucose level of bakery products, whole or minced, but also suitable for enrichment or densification of dough as oatmeal flour Szabó, The aim of the research was to detect the change of the ß-glycan as dietary fiber during the research.

Finally, muffin was produced with oat feed.

Lefordítod a leírást magyar Magyarország nyelvre a Google Fordító segítségével? This app is for assisting the health care provider for initiation and maintenance of intravenous insulin infusion for critically ill patients. The app was designed by Dr.

In order to elucidate the effect of sugar composition on the water sorption and softening properties of cookie, three types of sugar composition sugar, sugar-trehalose, and sugar-sorbitol were employed as an ingredient of cookie, and softening temperature of the cookie samples, adjusted to various water contents, was investigated using thermal rheological analysis.

The softening temperature decreased linearly with increasing water content of the cookie samples. The results suggest that sugar composition plays an important role in the softening properties of cookie diabetic gastropathy ppt Kawai et al.

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Experiment was made to find an optimal recipe for biscuits with the addition of pollen, and at the same time investigate the physical, chemical and health-promoting properties in obtained products Krystyjan et al. The sensory characteristics are one target glucose level the most important criteria for shopping, as they have a great impact on consumers. The objective of our work was to determine the effect of the sugar content and sugar types on rheological and sensory parameters of target glucose level biscuit.

Materials and methods Biscuit samples During the experiments target glucose level different types of biscuit were made with the addition of white or brown sugar at three different concentration levels 0. Each group consisted of 15 samples.

Two parallel 4-day short-time storage experiments were performed on two consecutive weeks. The storage parameters were as the follows Table 1 : Table 1. Storage parameters of oat-flakes biscuits Experiments.