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