Pea flour could create tasty low-GI foods: Study

Whole yellow pea flour could be used to create low-GI foods with similar sensory characteristics to whole wheat flour, according to a new study from the Journal of Food Science.

There are several reasons why pulses hold particular appeal for food manufacturers: They are readily available, low-cost, and provide dietary benefits, being low in fat, and high in fiber, antioxidants and protein.

Les mer på: Nutraingredients-usa