01732naa a2200361 a 450000100080000000500110000800800410001902400510006010000250011124502520013626000090038852005770039765000120097465000180098665000140100465000120101865000130103065000120104365000150105565000120107065000150108265000230109765300320112070000190115270000200117170000280119170000180121970000220123770000260125970000200128570000220130577300430132721647592025-08-07       2024    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.nut.2024.1125062DOI1 aMAGALHÃES, T. L. S.  aEffects of acute consumption of a beverage based on extruded whole grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adultsba randomized crossover clinical trial.h[electronic resource]  c2024  aWhole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults.  aCooking  aEnergy intake  aExtrusion  aGlucose  aHormones  aInsulin  aMetabolism  aSatiety  aConsumidor  aPennisetum Glaucum  aPennisetum glaucum (L) R Br1 aMACHADO, A. M.1 aSILVA, L. A. da1 aSÃO JOSÉ, V. P. B. de1 aLÚCIO, H. G.1 aFORTINI, T. V. L.1 aCARVALHO, C. W. P. de1 aSILVA, B. P. da1 aMARTINO, H. S. D.  tNutritiongv. 126, n., p.112506, 2024.