Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite-Reference-Cited by-同舟云学术

Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite

Published:2021 Issue:8 Volume:12 Page:3672-3679
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ames Nancy¹²³⁴⁵,Malunga Lovemore Nkhata¹²³⁴⁵,Mollard Rebecca⁶⁵²³,Johnson Jodee⁷⁸⁹¹⁰,Chu YiFang⁷⁸⁹¹⁰,Thandapilly Sijo Joseph¹²³⁴⁵^ORCID

Affiliation:

1. Agriculture & Agri-Food Canada

2. Winnipeg

3. Canada

4. Richardson Centre for Functional Foods and Nutraceuticals

5. University of Manitoba

6. Department of Food and Human Nutritional Sciences

7. Quaker Oats Center of Excellence

8. PepsiCo R&D Nutrition

9. Barrington

10. USA

Abstract

Increasing the β-glucan viscosity of the oat products by changing the processing parameters may not be adequate in bringing out physiologically relevant effects on glycemic response in humans.

Funder

PepsiCo

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03283B

Reference23 articles.

1. The effect of oatβ-glucan onin vitroglucose diffusion and glucose transport in rat small intestine

2. Review of human studies investigating the post-prandial blood-glucose lowering ability of oat and barley food products

3. β-Glucan from Two Sources of Oat Concentrates Affect Postprandial Glycemia in Relation to the Level of Viscosity

4. Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

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