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.redbricklibrary.com/index.php/SAJCN/article/view/113
Issue
Vol 18 No 3 (2005)
Section
Original Research
Material submitted for publication in the South African Journal of Clinical Nutrition (SAJCN) is accepted provided it has not been published elsewhere. Copyright forms will be sent with acknowledgement of receipt and the SAJCN reserves copyright of the material published.

The SAJCN does not hold itself responsible for statements made by the authors.