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Millet Products Study - Investigation of Glycemic Index and Satiety

Hyperglycemia Clinical Trial

Official title:
Millet Products Study - Investigation of Glycemic Index and Satiety

Clinical Trial Summary

The purpose of this study is to investigate how millet incorporation into different baked product types influences glycemic response and satiety.

Clinical Trial Description

The purpose of this study is to investigate how millet incorporation into different baked product types (i.e. an extruded snack versus a biscuit) influences glycemic response and satiety.

This project will examine the effect of millet, on glycemic response and satiety. To determine the effect of product matrix and processing methods, testing will be done using an extruded snack, porridge, a couscous-like product and a biscuit.

All product servings will provide 50 g of available carbohydrate and will be consumed by participants within 10 minutes. ;

Study Design

Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Crossover Assignment, Masking: Double Blind (Subject, Caregiver, Investigator, Outcomes Assessor), Primary Purpose: Basic Science

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT02075788
Study type Interventional
Source University of Guelph
Contact
Status Completed
Phase N/A
Start date January 2014
Completion date June 2015
View Details
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