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ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ МУКИ ПШЕНИЧНОЙ ОБОЙНОЙ (ЦЕЛЬНОЗЕРНОВАЯ) В ПРОИЗВОДСТВЕ ДИАБЕТИЧЕСКИХ СУХАРЕЙ

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"SCIENTIFIC TESTING AND QUALITY CONTROL" scientific-technical journal

"SCIENTIFIC TESTING AND QUALITY CONTROL" scientific-technical journal

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ARTICLE ANNOTATION

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In recent decades, the global prevalence of diabetes has shown a steady increase, which has intensified the demand for specialized dietary products. The present study investigates the technological and nutritional advantages of substituting first grade wheat flour with whole-wheat flour in the formulation of rusks intended for individuals with diabetes. The focus is on the impact on the nutritional value, glycemic index, and organoleptic properties of the final product. The study results confirm the feasibility of replacing 1st grade wheat flour with whole-wheat flour in the production of diabetic rusks, which contributes to better blood sugar control in patients with diabetes and a reduction in postprandial glycemia.

AUTHORS

M.Muhamedova

Buxoro davlat texnika universiteti

T.Salomov

O‘zbekiston ilmiy sinov va sifat nazorati markazi

Tags

# значение# value# қиймат# пшеничная мука# wheat flour# цельнозерновая мука# диабетические сухари# гликемический индекс# бутун донли ун# буғдой уни# диабетик қоқнонлар# гликемик индекс# whole-wheat flour# diabetic rusks# glycemic index

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Article Identifiers

ROI:

https://eroi.uz/11.0232/A1225-0012

DOI:

Not Available

References

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Как рассчитывается гликемический индекс? - URL: https://glycemicindex.net/ru/kak-rasschityvaetsia-glikemicheskii-indeks