Abstract：
:The interaction between oat β-glucan and other food components has the potential to influence starch digestibility and consequently affect its bioactivity in reducing glycemic responses. Blood glucose concentrations were measured before and after ingesting wheat and oat granolas, with 0.6 and 6.2g of β-glucan, respectively, and two starch doses (40 and 60g). As the in vitro extract viscosity of β-glucan increased, the in vitro starch digestibility was reduced and the glucose responses were lowered. The peak blood glucose response (PBGR) and the incremental area under the curve (iAUC) were lower in the 40g than in the 60g starch formulation. β-Glucan was significantly more active in reducing PBGR and iAUC when the β-glucan/starch ratio was 1.6:10 rather than 1.1:10. This information is valuable for new product development and for quality assessment of bioactive foods containing oat β-glucan.
journal_name
Food Chemjournal_title
Food chemistryauthors
Regand A,Chowdhury Z,Tosh SM,Wolever TMS,Wood Pdoi
10.1016/j.foodchem.2011.04.053subject
Has Abstractpub_date
2011-11-15 00:00:00pages
297-304issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00619-4journal_volume
129pub_type
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