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