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Low glycaemic index foods from wild barley and amylose-only barley lines
- Source :
- Journal of Functional Foods, Vol 40, Iss, Pp 408-416 (2018), Sagnelli, D, Chessa, S, Mandalari, G, Di Martino, M, Sorndech, W, Mamone, G, Vincze, E, Buillon, G, Nielsen, D S, Wiese, M, Blennow, A & Hebelstrup, K H 2018, ' Low glycaemic index foods from wild barley and amylose-only barley lines ', Journal of Functional Foods, vol. 40, pp. 408-416 . https://doi.org/10.1016/j.jff.2017.11.028
- Publication Year :
- 2018
- Publisher :
- Elsevier BV, 2018.
-
Abstract
- In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare – Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content of β-glucan (BG). BG content is particularly high in Hordeum vulgare Subsp. spontaneum (Hs), which is the wild ancestor of cultivated barley. Increasing amylose content in starch is another way to decrease the glycaemic index of a starch-rich-food. Therefore, a recently developed Amylose-only barley grain (AO) containing a 99% amylose starch was included. Two in vitro gastro-intestinal models were used to predict glycaemic indices (pGIs). Grains and bread from Hs and AO showed lower pGIs as compared to Hv. The low pGI value of AO was due to the resistant starch. The low pGI of Hs barley grains was caused by increased viscosity of the digesta. A simulated colon was used to predict potential effects on microbiota.
- Subjects :
- 0301 basic medicine
food.ingredient
Starch
Glycaemic index
Beta-glucan
Diabetes
Dietary fibre
Hordeum spontaneum
Resistant starch
Transgenic food
Food Science
Medicine (miscellaneous)
Nutrition and Dietetics
03 medical and health sciences
chemistry.chemical_compound
food
Amylose
TX341-641
Food science
Nutrition. Foods and food supply
food and beverages
030104 developmental biology
Postprandial
chemistry
Agronomy
Blood chemistry
Composition (visual arts)
Hordeum vulgare
Subjects
Details
- ISSN :
- 17564646
- Volume :
- 40
- Database :
- OpenAIRE
- Journal :
- Journal of Functional Foods
- Accession number :
- edsair.doi.dedup.....aba3469b744f49be6bae5ac047295057