Physicochemical Properties of β-Glucan in Differently Processed Oat Foods Influence Glycemic Response
2009
Regand, Alejandra | Tosh, Susan M. | Wolever, Thomas M.S. | Wood, Peter J.
To assess the effect of food processing on the capacity of oat β-glucan to attenuate postprandial glycemia, isocaloric crisp bread, granola, porridge, and pasta containing 4 g of β-glucan as well as control products with low β-glucan content were prepared. The physicochemical properties (viscosity, peak molecular weight (Mp), and concentration (C)) of β-glucan in in-vitro-digestion extracts were evaluated, and fasting and postprandial blood glucose concentrations were measured in human subjects. Porridge and granola had the highest efficacy in attenuating the peak blood glucose response (PBGR) because of their high Mp and viscosity. β-Glucan depolymerization in bread and pasta reduced β-glucan bioactivity. Pastas, known to have low glycemic responses, showed the lowest PBGR. The analyses of these products with previously reported data indicated that 73% of the bioactivity in reducing PBGR can be explained by Mp × C. Characterizing the physicochemical properties of β-glucan in bioactive foods aids functional food development.
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