20
Participants
Start Date
November 10, 2021
Primary Completion Date
February 24, 2022
Study Completion Date
February 24, 2022
Rice flour
Rice flour made into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Alternanoligosaccharide 15
Alternanoligosaccharide 15 incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Inulin
Inulin incorporated into rice porridge will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Waxy potato starch
Retrograded waxy potato starch made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Waxy potato starch + epigallocatechin gallate (EGCG)
A combination of retrograded waxy potato starch and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Chickpea flour + epigallocatechin gallate (EGCG)
A combination of chickpea flour and EGCG made into porridge meal will be tested for postprandial glycemic response, gut hormone levels, gastric emptying rate, appetitive response, and fermentability.
Purdue University, West Lafayette
Société des Produits Nestlé (SPN)
INDUSTRY
Purdue University
OTHER