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Oat β-glucan containing bread increases the glycaemic profile

Ekström, Linda M N K LU ; Henningsson Bok, Emma A E; Sjöö, Malin E. LU and Östman, Elin M. LU (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
organization
publishing date
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
language
English
LU publication?
yes
id
3f4ffb34-98c6-47e0-8043-4b291fd1de88
date added to LUP
2017-03-09 12:03:00
date last changed
2018-01-14 04:30:54
@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},
  keyword      = {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},
  volume       = {32},
  year         = {2017},
}