Oat β-glucan containing bread increases the glycaemic profile
(2017) In Journal of Functional Foods 32. p.106-111- Abstract
A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum. In the present study three commercially available β-glucans from barley and oat were baked into yeast leavened bread products. Only oat beta-glucan containing bread met the criteria of β-glucan molecular weight and was included in a meal study. The three levels of oat β-glucans reduced the GI and glucose iPeak by 32–37% compared to a white wheat reference bread. Furthermore, the highest oat β-glucan level increased GP by 66% compared to the reference bread. It is concluded that the oat β-glucans were suitable for use in... (More)
A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum. In the present study three commercially available β-glucans from barley and oat were baked into yeast leavened bread products. Only oat beta-glucan containing bread met the criteria of β-glucan molecular weight and was included in a meal study. The three levels of oat β-glucans reduced the GI and glucose iPeak by 32–37% compared to a white wheat reference bread. Furthermore, the highest oat β-glucan level increased GP by 66% compared to the reference bread. It is concluded that the oat β-glucans were suitable for use in baking, since the MW remained relatively high. Thus, the oat ingredient showed an interesting potential to be used when tailoring the glycaemic profile of bread products.
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- author
- Ekström, Linda M N K LU ; Henningsson Bok, Emma A E ; Sjöö, Malin E. LU and Östman, Elin M. LU
- organization
- publishing date
- 2017-05-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Glycemia, Glycemic profile, Insulinemia, Meal study, Postprandial, β-glucans
- in
- Journal of Functional Foods
- volume
- 32
- pages
- 6 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:85013757361
- wos:000400224800012
- ISSN
- 1756-4646
- DOI
- 10.1016/j.jff.2017.02.027
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- id
- 3f4ffb34-98c6-47e0-8043-4b291fd1de88
- date added to LUP
- 2017-03-09 12:03:00
- date last changed
- 2024-03-17 10:10:40
@article{3f4ffb34-98c6-47e0-8043-4b291fd1de88,
abstract = {{<p>A net postprandial glucose increment beyond 2 h has been shown to improve glucose and appetite regulation at a subsequent meal. Such an improved glycaemic profile (GP) has been reported for bread containing guar gum. In the present study three commercially available β-glucans from barley and oat were baked into yeast leavened bread products. Only oat beta-glucan containing bread met the criteria of β-glucan molecular weight and was included in a meal study. The three levels of oat β-glucans reduced the GI and glucose iPeak by 32–37% compared to a white wheat reference bread. Furthermore, the highest oat β-glucan level increased GP by 66% compared to the reference bread. It is concluded that the oat β-glucans were suitable for use in baking, since the MW remained relatively high. Thus, the oat ingredient showed an interesting potential to be used when tailoring the glycaemic profile of bread products.</p>}},
author = {{Ekström, Linda M N K and Henningsson Bok, Emma A E and Sjöö, Malin E. and Östman, Elin M.}},
issn = {{1756-4646}},
keywords = {{Glycemia; Glycemic profile; Insulinemia; Meal study; Postprandial; β-glucans}},
language = {{eng}},
month = {{05}},
pages = {{106--111}},
publisher = {{Elsevier}},
series = {{Journal of Functional Foods}},
title = {{Oat β-glucan containing bread increases the glycaemic profile}},
url = {{http://dx.doi.org/10.1016/j.jff.2017.02.027}},
doi = {{10.1016/j.jff.2017.02.027}},
volume = {{32}},
year = {{2017}},
}