瓜尔豆胶——当它被添加到烘焙食品中时，糖尿病患者对其的接受程度。
Guar gum--its acceptability to diabetic patients when incorporated into baked food products.
作者信息
Tredger J, Ransley J
出版信息
J Hum Nutr. 1978 Dec;32(6):427-32.
PMID:731029
Abstract
Guar gum was incorporated into 10 g carbohydrate portions of cheese biscuits and 20 g carbohydrate portions of pizza and egg and bacon flan. Their acceptability to diabetic patients was assessed by means of a taste panel. The results were favourable. Other diabetic patients were asked to judge three cheese biscuits of varying guar gum content. The biscuit with the lowest content was most favoured.
摘要
将瓜尔豆胶添加到10克碳水化合物含量的芝士饼干以及20克碳水化合物含量的披萨、鸡蛋培根蛋奶酥中。通过味觉小组评估糖尿病患者对它们的接受程度。结果是令人满意的。其他糖尿病患者被要求对三种瓜尔豆胶含量不同的芝士饼干进行评判。瓜尔豆胶含量最低的饼干最受青睐。
相似文献
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Guar gum--its acceptability to diabetic patients when incorporated into baked food products.瓜尔豆胶——当它被添加到烘焙食品中时，糖尿病患者对其的接受程度。
J Hum Nutr. 1978 Dec;32(6):427-32.
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Guar gum is not a panacea in diabetes management.瓜尔豆胶并非糖尿病管理的万灵药。
N Z Med J. 1981 May 13;93(683):292-4.
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Guar gum, dietary fiber and diabetes.瓜尔豆胶、膳食纤维与糖尿病
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Guar biscuits in the diabetic diet.糖尿病饮食中的瓜尔豆饼干。
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Improved glucose tolerance and insulin response in obese and diabetic patients on a fiber-enriched diet.肥胖和糖尿病患者采用高纤维饮食后，葡萄糖耐量和胰岛素反应得到改善。
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Effect of partially depolymerized guar gum on acute metabolic variables in patients with non-insulin-dependent diabetes.部分解聚瓜尔胶对非胰岛素依赖型糖尿病患者急性代谢变量的影响。
Diabet Med. 1996 Apr;13(4):358-64. doi: 10.1002/(SICI)1096-9136(199604)13:4<358::AID-DIA24>3.0.CO;2-#.
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Guar crispbread in the diabetic diet.瓜尔豆脆饼在糖尿病饮食中的应用。
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[Lack of effect of guar gum (Slocose) on blood glucose in insulin-treated diabetes mellitus].[瓜尔豆胶（Slocose）对胰岛素治疗的糖尿病患者血糖的无效作用]
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