Pillary 13 G 50.0 Kinds Pasta Item Traits Formulation Experimental Protocol Data Value
Pillary 13 G 50.0 Kinds Pasta Item Qualities Formulation Experimental Protocol PF-06454589 In Vitro information Worth Low GI Type Size Meal (g)/Portion Table 1. Pasta item characteristics, glycemic index and experimental protocol information. Category n 1: one hundred refined wheat FAUC 365 site spaghetti white wheat flour 36.four venous 12 G 50.0 spaghetti (CT: 15 min) white flour 44.0 3.0 n.a. ten G 48.0 Low 35.eight GI Imply Sample Typical Av. CHO Category n 1: one hundred refined wheat Blood Sample Sorts Formulation Data Distribution spaghetti, dried at high temperature (80 spaghetti white wheat flour 42.1 Low GI ten.eight capillary 10 G 50.0 spaghetti white wheat flour 44.1 19.eight capillary 10 50.0 Experimental Protocol Information Type Meal (g)/Portion Table 1. Pasta item characteristics, glycemic index and experimental protocol information. -pasta # Pasta Solution Traits flour, 40 chickpea flour Worth Low GI 60 grass pea 20.0 GI Information 7.6 capillary 15 Size G G 50.0 durum wheat (var. Duilio) flour 32.six capillary ten G 50.0 6.1 spaghetti, dried at high temperature (80 ) capillary 10 G 50.0 spaghetti white wheat flour 43.eight 9.two penne durum wheat flour 47.0 4.0 capillary 10 G 50.0 Mean Blood Sample 15 ten Sample Normal Av. CHO -pasta # 100 red lentil flour 22.3 six.9 G G 50.0 durum wheat (var. Duilio) flour Category n 1: one hundred refined wheat capillary 32.6 capillary 50.0 6.1 Kinds Pasta Solution Qualities semolina flour Formulation Information Distribution spaghetti, dried at higher temperature (80 ) spaghetti durum wheat flour 33.0 six.0 capillary ten G 50.0 Experimental Protocol Information spaghetti durum wheat flour 44.0 GI Information 7.0 capillary 13 G 50.0 spaghetti 47.0 n.a. capillary 12 G 50.0 Value Low GI Variety Meal (g)/Portion Table 1. Pasta item qualities, glycemic index and experimental protocol information. -pasta # one hundred pea flour 23.three 6.7 capillary 15 Size G 50.0 durum wheat (var. Duilio) flour 32.six 10 6.1 ) spaghetti low durum wheat flour 33.0 six.0 capillary ten spaghetti white wheat flour 36.4 35.eight venous 12 G 50.0 Imply Sample Typical Av. CHO spaghetti (CT: 15 min) white flour 44.0 3.0 n.a. ten G 48.0 spaghetti, dry durum wheat (var. Svevo) flour Category n 1: one hundred refined wheat Blood Sample 48.0 four.0 n.a. ten G 50.0 -spaghetti, dried at Types Data Distribution spaghetti, dried at higher temperature (80 35 faba Formulation bean flour, durum spaghetti durum wheat flour 33.0 6.0 capillary 10 G 50.0 Experimental Protocol Data 36.4 35.eight venous 12 spaghetti white wheat flour 42.1 10.eight capillary ten 50.0 Worth Low GI Type Meal (g)/Portion spaghetti white wheat flour 44.1 GI Information 19.8 capillary 10 G 50.0 temperature (55Pasta Product Traits 41.9 5.7 capillary 15 Size G G 50.0 durum wheat (var. Duilio) flour 32.six six.1 penne C) durum wheat flour 50.0 7.0 capillary ten G 50.0 wheat semolina) spaghetti white wheat flour 36.4 35.8 venous 12 G 50.0 Imply Sample Typical Av. CHO 42.1 ten.8 capillary 10 G 50.0 spaghetti white wheat flour 43.8 9.2 (CT: penne ten.five min) durum wheat flour 47.0 four.0 capillary 10 G 50.0 Category n 1: 100 refined wheat Blood Sample spaghetti durum wheat flour 50.0 9.0 capillary 10 G 50.0 Types Formulation Data Distribution spaghetti, dried at higher temperature (80 spagh.
