Technological processing of Phaseolus vulgaris and Morus alba leaves to create a new nutritional food product for individuals with diabetes
Monika Przeor, Naglaa M. Ahmed · 2024
Read Technological processing of Phaseolus vulgaris and Morus alba leaves to create a new nutritional food product for individuals with diabetes by Monika Przeor, Naglaa M. Ahmed (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11576864.txt.
Description
Monika Przeor and Naglaa Ahmed process bean and mulberry leaves into a snack designed for people with diabetes, in work from twenty twenty-four. Beans pack protein and fibre yet sit rarely on Western plates. White mulberry leaves bring reputed blood-sugar calming effects. The blend is analysed for composition, taste, and structure. Enzyme blocking and antioxidant strength test its diabetes promise.
Fibre reaches well over a third of the product weight. Protein lands near a fifth, varying with the recipe ratio. Sugar-enzyme blocking runs strong across the tested blends. The snack's glycemic index measures low for a processed food. Taste stays acceptable while bioactive compounds are added. Label information is drafted for the finished product. Plant protein snacks could serve diabetic diets better.
Catalog record
| CREATOR | Monika Przeor, Naglaa M. Ahmed |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 50 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |