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International Journal of Food Properties Volume 13, 2010 - Issue 1
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Original Articles

Glycemic Index and Chemical Composition of Traditional Omani Breads

Amanat Ali Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, Sultanate of OmanCorrespondence[email protected]
,
Hussain Ali S Al-Nassri Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, Sultanate of Oman
,
Buthaina Al-Rasasi Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, Sultanate of Oman
,
Mohammad Shoaib Akhtar Faculty of Health Sciences, University of Faisalabad, Faisalabad, Pakistan
&
Buthaina Saleh Al-Belushi Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khod, Sultanate of Oman
Pages 198-208 | Received 04 Aug 2008, Accepted 12 Sep 2008, Published online: 07 Jul 2010

Citations (10)

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So Mahgoub$suffix/text()$suffix/text(), M Sabone$suffix/text()$suffix/text() & J Jackson$suffix/text()$suffix/text(). (2013) Glycaemic index of selected staple carbohydrate-rich foods commonly consumed in Botswana. South African Journal of Clinical Nutrition 26:4, pages 182-187.
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Articles from other publishers (9)

Hadiqa Iqbal, Tahira Mohsin Ali, Saqib Arif, Qurrat‐ul‐Ain Akbar & Muhammad Saeed. (2022) Effects of red rice flour addition on the rheological, textural, sensory and bioactive properties of wheat flour‐based pan breads. International Journal of Food Science & Technology 58:1, pages 473-481.
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Kaixin Qi, Xueer Yi & Cheng Li. (2022) Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread. Carbohydrate Polymers 295, pages 119874.
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Larisa Rebeca Șerban, Adriana Păucean, Simona Maria Man, Maria Simona Chiş & Vlad Mureşan. (2021) Ancient Wheat Species: Biochemical Profile and Impact on Sourdough Bread Characteristics—A Review. Processes 9:11, pages 2008.
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Laila S. Al-Saadi, Amanat Ali, Mostafa I. Waly   & K.M. Al-Zuhaibi. (2020) Impact of Dietary Patterns and Nutritional Status on the Academic Performance of Omani School Students. Journal of Pharmacy and Nutrition Sciences 10:3, pages 74-87.
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Nasser Al-Habsi, Mohammed Al-Khusaibi & Mohammad Shafiur Rahman. 2019. Traditional Foods. Traditional Foods 37 49 .
Barbara Borczak, Marek Sikora, Elżbieta Sikora, Anna Dobosz & Joanna Kapusta-Duch. (2018) Glycaemic index of wheat bread. Starch - Stärke 70:1-2, pages 1700022.
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Ayesha S. Al Dhaheri, C. Jeyakumar K. Henry, Maysm N. Mohamad, Eric O. Ohuma, Leila Cheikh Ismail, Fatima T. Al Meqbaali & Amjad H. Jarrar. (2017) Glycaemic index and glycaemic load values of commonly consumed foods in the United Arab Emirates. British Journal of Nutrition 117:8, pages 1110-1117.
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Mostafa I. Waly, Amanat Ali & Hashem A. Kilani. (2014) Effects of Dietary Patterns, Dietary Glycemic Load and Physical Activity Level on the Weight Status of Healthy Female Omani University Students. Asian Journal of Clinical Nutrition 6:3, pages 59-66.
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Amanat Ali, Khalid M. Al-Zuha, Mostafa I. Waly, Ahmed A. Al-Alaw, Jamal N. Al-Sabahi & Devarajan Sankar. (2013) Chemical Composition, Fatty Acids Content and Glycemic Index of Two Different Types of Omani Halwa. Pakistan Journal of Nutrition 12:8, pages 753-760.
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