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Tongkaew P, Purong D, Ngoh S, et al. Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects. Foods. 2021;10(12)doi: 10.3390/foods10122937.
Tongkaew, P., Purong, D., Ngoh, S., Phongnarisorn, B., & Aydin, E. (2021). Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects. Foods (Basel, Switzerland), 10(12), . https://doi.org/10.3390/foods10122937
Tongkaew, Patthamawadee, et al. "Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects." Foods (Basel, Switzerland) vol. 10,12 (2021). doi: https://doi.org/10.3390/foods10122937
Tongkaew P, Purong D, Ngoh S, Phongnarisorn B, Aydin E. Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects. Foods. 2021 Nov 29;10(12). doi: 10.3390/foods10122937. PMID: 34945488; PMCID: PMC8701308.
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Foods. 2021 Nov 29;10(12). doi: 10.3390/foods10122937.

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects.

Foods (Basel, Switzerland)

Patthamawadee Tongkaew, Deeyana Purong, Suraida Ngoh, Benjapor Phongnarisorn, Ebru Aydin

Affiliations

  1. Department of Food Science and Nutrition, Faculty of Science and Technology, Prince of Songkla University Pattani Campus, Pattani 94000, Thailand.
  2. Department of Food Technology, Faculty of Agricultural Technology, Phuket Rajabhat University, Phuket 83000, Thailand.
  3. Department of Food Engineering, Suleyman Demirel University, Isparta 32260, Turkey.

PMID: 34945488 PMCID: PMC8701308 DOI: 10.3390/foods10122937

Abstract

Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (

Keywords: Riceberry rice waffle; gluten-free product; postprandial glycaemia; sucrose substitute

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