Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis
Published May 1, 2014 · V. Zamora-Gasga, L. Bello‐Pérez, R. Ortiz-Basurto
Lwt - Food Science and Technology
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Abstract
Abstract removed due to Elsevier request; this does not indicate any issues with the research. Click the full text link above to read the abstract and view the original source.
Study Snapshot
Key takeawayIncorporating Agave tequilana ingredients (AS, NAP, ADF) in oat-based granola bars improves soluble dietary fiber content, in vitro starch hydrolysis, and predicted glycemic index, making it a moderately glyce
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.