In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines

Journal of Agricultural and Food Chemistry
Hyun Jung Kim, Pamela J White

Abstract

The in vitro starch digestion rate and estimated glycemic index (GI) of oat flours and oat starches from typical and high β-glucan oat lines were evaluated along with the impact of heating on starch digestion. Flour from oat lines ('Jim', 'Paul', IA95, and N979 containing 4.0, 5.3, 7.4, and 7.7% β-glucan, respectively) was digested by pepsin and porcine pancreatin. To determine the impact of heating on starch digestion, oat slurries were prepared by mixing oat flour and water (1:8 ratio) and heating for 10 min prior to digestion. Viscosity, as measured on a Rapid Visco Analyzer, increased with increases in concentration and molecular weight of β-glucan. The in vitro starch digestion of oat flours and a control, white bread made from wheat flour, increased as the digestion time increased. Starch digestion of oat flour was slower than that of the control (p < 0.05). Heat treatment of oat-flour slurries increased the starch digestion from a range of 31-39% to a range of 52-64% measured after 180 min of in vitro digestion. There were no differences in starch digestibility among oat starches extracted from the different oat lines. The GI, estimated by starch hydrolysis of oat flours, ranged from 61 to 67, which increased to a range ...Continue Reading

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Citations

Mar 9, 2013·Journal of Agricultural and Food Chemistry·Hyun Jung Kim, Pamela J White
Oct 17, 2015·Food Chemistry·Jessy Moza, Hardeep Singh Gujral
Dec 20, 2017·Critical Reviews in Food Science and Nutrition·Zuhaib F BhatHina Fayaz Bhat
Aug 30, 2014·Internal Medicine Journal·P M A AlexanderR G Weintraub
Sep 1, 2015·Journal of Food and Drug Analysis·Toong Long JengJih Min Sung

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