Ertefiber i brød er sunt og godt

Ertefiber fremmer vekst av gode magebakterier og regulerer fordøyelsen. Ertefiber har dessuten høy vannbindingsevne og lavt energiinnhold.

Linker:

Lettbrød med ertefiber

Garuda: om ertefiber og bruksområder

Norben: Bruksområder for ertefiber

Pea fiber is approved by Health Canada as a novel fiber for inclusion in bakery and meat products to make dietary fiber claims.

According to recent research, the dietary fiber-rich content of pea fiber or whole pea flour helped to regulate insulin in overweight adults with elevated cholesterol levels. Researchers at the University of Manitoba’s Richardson Centre for Functional Foods and Nutraceuticals showed that 12 grams of pea fiber or 53 grams of pea flour per day resulted in significant reductions in fasting insulin levels and decreased insulin resistance. The study focused on pea fiber and whole yellow pea flour provided by Best Cooking Pulses.

Les mer på: Nutraingredients i USA som er kilden til artikkelen.

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

 

Erteskall fiber har en høy vannbindingsevne, fremmer vekst av gode tarmbakterier og er tarmregulerende. Ertefiber har dessuten et lavt energiinnhold.

Kontakt Aslak Lie, aslak.lie@vestkorn.no, 977 66 044

High quality fiber from peas. Please contact Aslak Lie, aslak.lie@vestkorn.no, +47 977 66 044