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1. High-molecular-weight barley β-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index

Author

Thondre, Pariyarath S. and Henry, C. Jeya K.

Subjects
*CARBOHYDRATE content of food, *GLUCANS, *BARLEY, *GLYCEMIC index, *DIETARY fiber, *CROSSOVER trials, *MOLECULAR weights, *ANALYSIS of variance
Abstract

Abstract: Food products incorporated with soluble dietary fiber β-glucan have shown varying effects on postprandial glycemia. The objective of the present study was to test the hypothesis that a food product fortified with barley β-glucan and subjected to minimum processing and mild cooking might be effective in lowering glycemic response. In a randomized, single-blind, controlled crossover trial, 8 healthy human subjects (3 men, 5 women; aged 26-50 years; body mass index, <30 kg/m2) consumed unleavened Indian flatbreads called chapatis containing high-molecular-weight barley β-glucan at doses of 0, 2, 4, 6, and 8 g on different occasions. Capillary blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 minutes after consuming the chapatis. The incremental area under the glucose curve values for all the 5 different types of chapatis were significantly low (P < .001) compared with reference food glucose. The incremental area under the glucose curve of chapatis containing 4 and 8 g β-glucan were significantly lower than control chapatis (P < .05). Postprandial blood glucose was significantly reduced at 45 minutes by chapatis containing 4 g (P < .05) and 8 g β-glucan (P < .01) and at 60 minutes by chapatis with 8 g β-glucan (P < .01). The glycemic index (GI) values of chapatis with 4 and 8 g β-glucan were 43% to 47% lower (GI, 30 and 29, respectively) compared with chapatis without β-glucan (GI, 54). We conclude that barley β-glucan significantly reduces GI of chapatis, particularly at doses of 4 and 8 g per serving. [Copyright &y& Elsevier]

Published
2009
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2. Soluble fiber and resistant starch components in some Indian and Canadian wheat varieties and in a wheat-soy product - Chapati

Author

Vadnerkar, Anuya Anant, Human Nutrition, Foods, and Exercise, Niba, Lorraine L., Agblevor, Foster Aryi, and Barbeau, William E.

Subjects
chapatis, soluble fibers, Resistant starch, fungi, food and beverages, whole wheat flour
Abstract

This study aimed to quantify resistant starch (RS) beta-glucans (BG) and fructo-oligosaccharides (FOS) in Indian and Canadian wheat varieties and in chapaties made from these; and to assess the effects of soy flour on the levels of these components and its effects on the sensory and functional properties of the wheat-soy chapaties. Seven wheat varieties (Indian / Canadian) were milled into flour; supplemented with 0 % (control), 10 %, 20 % or 30 % defatted soy flour and made into chapaties. Flours and chapaties (freeze-dried, pulverized) were assayed for BG, FOS, RS and simple sugars (glucose / sucrose). Sensory evaluation was carried out by (9 point) hedonic rating of chapaties by 20 untrained Indian panelists. Flour water-holding capacity and water absorption indices (WAI) were determined. RS content of flours ranged from 7.1 g/100 g to 12.6 g/100g, but decreased when made into chapaties, (< 1 g/100 g), and decreased further with soy flour addition. BG content in flours ranged from 0.8 g/100 g to 1.4 g/100 g, while FOS content ranged from 1.3 g/100 g to 2.3 g/100 g. Minimal changes were observed in BG and FOS content when made into chapaties. Simple sugars were minimal in flours and chapaties. WAI of wheat flour was increased with addition of soy bean flour. Addition of up to 30 % soybean flour elevated the sensory acceptability of chapaties. While there is a decrease in RS with chapati making, the levels of BG and FOS are largely unchanged with processing. Master of Science

Published
2004

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