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Product development of baked goods with a proprietary Fractionated White Bean Extract

Format: PDF file | Document type: Clinical Study

Reducing the GI of Foods with White Kidney Bean Extract

A novel approach to lowering the glycemic index and caloric impact of foods is the addition of Phase 2® White Kidney Bean Extract (WKBE) which has α-amylase inhibitory properties. This paper describes the results of the incorporation of Phase 2 WKBE into baked goods and consumer acceptance of such products.