bactris pickelii/carbohydrate

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Carbohydrate composition of peach palm (Bactris gasipaes Kunth) by-products flours.

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The flours obtained from peach palm by-products are rich in dietary fiber (62-71%) and they can be used as food ingredients. The aim of this work was to investigate the carbohydrate composition of the flours processed from the residual parts (stem and median sheath) of a hearts-of-palm industry. The

Characterization and technological properties of peach palm (Bactris gasipaes var. gasipaes) fruit starch

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Peach palm fruit mesocarp (Bactris gasipaes var. gasipaes) is already consumed in the Northern region of Brazil, after its cooking and is known as a source of starch and carotenoids and like all fruits it has low storage stability. This work characterized the starch extracted from the mesocarp of

Tucum-do-cerrado (Bactris setosa Mart.) may enhance hepatic glucose response by suppressing gluconeogenesis and upregulating Slc2a2 via AMPK pathway, even in a moderate iron supplementation condition.

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Dietary phytochemicals may improve glucose metabolism while iron excess seems to be associated to impaired glucose homeostasis and insulin responses. This study investigated the effect of tucum-do-cerrado (Bactris setosa Mart.) consumption on the carbohydrate metabolism and redox response in rats

Intake, digestibility and performance of lambs fed diets containing peach palm meal.

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The aim of this study was to evaluate the intake and apparent digestibility of nutrients, performance, and plasma glucose concentration of ram lambs fed diets containing peach palm meal substituting maize (0, 10, 40, 60, and 85 % dry matter (DM)). Thirty Santa Inês rams with an average initial body

Silage or fresh by-product of peach palm as roughage in the feeding of lambs.

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The objective of this study was to evaluate intake and apparent digestibility of agro-industrial by-product of peach palm in diets for lambs. Twenty castrated, crossbred Santa Ines lambs, with average age of 150 days and body weight of 22.4 ± 3.4 kg, were distributed in a completely randomized

Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp.

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The glycaemic index (GI) is a physiological measure of a food's potential to increase postprandial blood glucose, as compared to the effect produced by food taken as reference, such as glucose or white bread. Currently researchers and consumers are interested in low GI foods, since their consumption

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