The Effect of Cooking and Cooling Chickpea Pasta on Resistant Starch Content, Glycemic Response, and Glycemic Index in Healthy Adults
Adrianna Bojarczuk,
Paulina Kęszycka,
Krystian Marszałek
et al.
Abstract:Background/Objectives: Legume seeds, such as chickpeas, are a rich source of resistant starch (RS) and have a low glycemic index (GI). The aim of this study was to evaluate the effect of cooking and cooling chickpea pasta on the RS content, glycemic response, and GI in healthy subjects. Methods: Twelve healthy subjects of both sexes, aged 18–65 years, participated in this study. Each person consumed two standardized portions of chickpea pasta: (i) freshly cooked (FCP) and (ii) cooked chickpea pasta which was c… Show more
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