Research Keyword: glycemic index

Formulation of functional noodles by adding Lentinus edodes mushroom powder: Physiochemical attributes, cellular mineral uptake and improved glycemic index

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Researchers developed a healthier version of noodles by adding shiitake mushroom powder at 4% concentration. These mushroom noodles had better nutritional content with more protein and minerals like iron and calcium that the body could actually absorb. Most importantly, the mushroom noodles caused a slower, more gradual rise in blood sugar compared to regular noodles, making them potentially beneficial for people managing diabetes.

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Incorporating Fresh Durum Wheat Semolina Pasta Fortified with Cardoncello (Pleurotus eryngii) Mushroom Powder as a Mediterranean Diet Staple

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Researchers created a new type of pasta by mixing regular wheat pasta with powdered Cardoncello mushrooms (Pleurotus eryngii). The mushroom-enriched pasta contains significantly more fiber and antioxidants than regular pasta while maintaining good taste and texture. The product can be labeled as ‘high in fiber’ and shows promise for supporting digestive health through prebiotic effects, making it a healthier option for Mediterranean diet followers.

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Bioactive Potential of Tocosh Supplemented with Selenium-Enriched Saccharomyces Cerevisiae Biomass

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Researchers enhanced a traditional Peruvian fermented potato food called tocosh by adding selenium-enriched yeast. This combination reduced inflammation markers in immune cells without affecting its blood sugar impact or antioxidant properties. The resulting product shows promise as a functional food that could help people manage inflammatory conditions while improving nutritional content.

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Use of Osmotic Dehydration Assisted by Ultrasound to Obtain Dried Mango Slices Enriched With Isomaltulose

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Scientists developed a new method to dry mango slices while making them healthier by adding isomaltulose, a natural sugar that doesn’t spike blood sugar like regular sugar. Using sound waves to help the process, they incorporated this beneficial sugar into the mangoes in just 20 minutes of treatment. The dried mangoes maintained important nutrients like vitamin C and stayed stable during storage, making them a nutritious snack option for health-conscious consumers.

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Effect of soluble dietary fiber from corn bran on pasting, retrogradation, and digestion characteristics of corn starch

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Researchers found that adding a special fiber derived from corn bran to corn starch significantly improves its properties for food production. The fiber helps prevent the starch from hardening over time, reduces how quickly the body digests it (important for controlling blood sugar), and improves texture and water retention. This discovery could help create healthier starch-based foods and better products for people with swallowing difficulties.

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