The effect of extrusion processing on the glycaemic index of dry bean products

  • Welma Oosthuizen
  • Christine S Venter
  • Theo A Nell
  • Celia Matthew
  • Jacky Gouws
  • Johann C Jerling
  • Klauss N Englyst

Abstract

Background: Both wheat pasta and dry beans have low glycaemic indices (GIs). However, it has been shown that several factors, including method of processing, may influence the GI of a food. Extrusion of dry beans is a relatively new dry cooking process and provides a convenient alternative to the ingestion of dry beans.

Author Biographies

Welma Oosthuizen
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom Campus. PhD
Christine S Venter
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom Campus. DSc, RD (SA)
Theo A Nell
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom Campus. PhD
Celia Matthew
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom Campus. Hons BSc
Jacky Gouws
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom Campus. MSc
Johann C Jerling
School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom Campus. PhD
Klauss N Englyst
Englyst Carbohydrates – Research & Services Ltd, 2 Venture Road, Chilworth Science Park, Hampshire SO16 7NP, UK. PhD
How to Cite
Oosthuizen, W., Venter, C., Nell, T., Matthew, C., Gouws, J., Jerling, J., & Englyst, K. (1). The effect of extrusion processing on the glycaemic index of dry bean products. South African Journal of Clinical Nutrition, 18(3). Retrieved from http://sajcn.co.za/index.php/SAJCN/article/view/114
Issue
Vol 18 No 3 (2005)
Section
Original Research
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