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Article: Enhancing baked goods' quality: Prepared Foods' R&D Conference featured omega-3s and other fortifiers, proteins and stabilizers useful to formulators wrestling with new product concepts.
- Article from:
- Prepared Foods
- Article date:
- February 1, 2006
CopyrightCOPYRIGHT 2006 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Formulating For Health
Low-carb diets limit the amount of ingested carbohydrates and, since carbohydrates are the most readily available source of energy for the body, a low-carb diet encourages the body to burn fat for fuel. A useful tool to maintaining a low-carb diet is the Glycemic Index (GI).
The GI is used to measure the effect of carbohydrates on blood sugar levels. High-GI foods contain sugars and most starches. They are digested quickly and cause a spike in blood sugar. The GI of glucose, for example, is 100.
Low-GI foods are digested and absorbed slowly by the body, resulting in a gradual increase in blood sugar and insulin levels. ...