Development of functional food with pea cooking water and the effect on human postprandial glycaemic response : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

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Title

Development of functional food with pea cooking water and the effect on human postprandial glycaemic response : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

High GI carbohydrates are associated with several diseases, including diabetes, obesity, and cardiovascular disease (CVD). The rate of starch digestion and absorption significantly impacts metabolic responses. Slowly digestible carbohydrates are advantageous for managing metabolic disorders such as diabetes and hyperlipidaemia and are found in legumes, pasta, and whole-grain cereals. Peas, a high-quality protein source, are typically consumed after soaking and cooking. Pea cooking water is th...

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Format

Research Paper

Research format

Thesis

Thesis level

Doctoral

Date created

2024

Creator

Zhang, Yanyu

URL

https://hdl.handle.net/10182/18136

Related subjects

legume by-product / liluva / glycaemic index / pea cooking water / pasta / microstructure / particle size distribution / by-product utilization / cooking water / starch gelatinisation / Food sustainability / Food nutritional balance

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