introduction: cholesterol and fatty acids are two important components of the lipids. various fatty acids have different effects on plasma lipoproteins. consumption of saturated fatty acids tends to increase total plasma and ldl cholesterol levels. while  polyunsaturated fatty acids reduce both ldl and hdl cholesterol, edible oil rich in monounsaturated fatty acid (mufa) however, tend to lower ...

Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into food industry, among which buckwheat, oat and barley flour occupy special place. The use in formulation confectionery products makes it possible improve both organoleptic physicochemical properties product. They also allow reduce energy value such by reducing amount wheat flour, low-calori...