A functional bread designed with rye flour and stevia sweetener: A sensory and microbiological annalysis

Rye flour bread is a relatively new development. This product is a functional food rich in flavonoids, mucilage, pentosans, vitamins and minerals. Additionally, rye-based products have previously shown to improve acute postprandial appetite ratings, appear to lower glucose and insulin response and d...

Full description

Autores:

Jaimes Tarazona, Luz Karime
Atencia Berbesi, Cecilia María
Campo Vera, Yesenia
Contreras-Velásquez, Julio C.
Bermúdez, Valmore
Rojas, Edward
Faria, Judith
Martínez, Moisés
Rodríguez- Monroy, Carlos
Villareal-González, Reynaldo
Pestana-Nobles, Juan Pablo
Reyna, Nadia

Tipo de recurso:

Fecha de publicación:

2018

Institución:

Universidad Simón Bolívar

Repositorio:

Repositorio Digital USB

Idioma:

eng

OAI Identifier:

oai:bonga.unisimon.edu.co:20.500.12442/2317

Acceso en línea:

http://hdl.handle.net/20.500.12442/2317

Palabra clave:

Rye Flour
Stevia
Functional Bread
Fiber
Quality
Harina de centeno
Pan funcional
Fibra
Calidad

Rights

License

Licencia de Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0 Internacional