Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 13, Issue 2, Pages 338-359Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942910802398487
Keywords
Extrusion; Glycemic potential; Barley; Cassava; Quinoa; Corn
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Adding whey protein concentrate (WPC80) and cashew pulp (CP) to extruded snacks can reduce overall carbohydrate content. In this study, barley, cassava, corn meal and quinoa were blended with WPC80 (12.5 wt%) or with CP (12.5 wt%), then extruded and baked. The products' rapidly available glucose values or potential glycemic index were: quinoa (70%), barley (61%), corn (54%), and cassava (48%). Adding WPC80 with or without CP improved the glycemic potential values for barley and quinoa, but not for cassava, which increased from 61 to 77%. Adding WPC80 or CP had no effect on corn products.
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