Development of a Food Product Prototype Containing Added Plant Polar Lipids and Investigation of Its Postprandial Glycemic Properties
This degree project aimed to produce a standardized food product enriched with 14g polar lipids (PL) and compare its effects on glycemic response and appetite sensations both acutely and following a second meal in healthy individuals. In order to elucidate the viability of enriching a prebaked product with polar lipids researchers spent multiple weeks assessing variations in recipe, cook time, coo
