Incorporation of beta-glucans into bread: Postprandial glucose, insulin and ghrelin response of healthy subjects

Stamataki, Nikoleta S.; Yanni, Amalia E.; Stoupaki, Maria; Tsigkas, Alexandros; Konstantopoulos, Panagiotis; Pateras, Irene M. C.; Tentolouris, Nikolaοs; Perrea, Despina; Karathanos, Vaios Τ.

doi:10.1016/j.clnesp.2016.03.070

Cited by 3 publications

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“…Rapidly available glucose (RAG) and rapidly digestible starch (RDS) values for breads with the lowest concentration of BG (1.3 g/100 g) were not different from the control regardless of the BG molecular weight. However, with increase of BG concentration there was a significant decrease of rapidly released glucose from starch by the digestive enzymes for MWB and HWB fortified breads, in agreement with previous in vivo studies (Stamataki et al, 2016). For RAG and RDS, the lowest values were achieved at the highest concentration of HWB, 72 g/100 g and 64 g/100 g versus 81 g/100 g and 72 g/100 g in the control bread, respectively (Table 2), in agreement with a previous study (Hager et al, 2011).…”

Section: In Vitro Starch Digestibility Of Breadssupporting

confidence: 92%

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Pérez-Quirce

Lazaridou

Βiliaderis

et al. 2017

LWT - Food Science and Technology

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The study aimed at investigating the effects of molecular weight(peak molecular weight, Mp, 83, 192 and 650 kDa) and level (1.3, 2.6 and 3.9 g/100 g flour basis) of enriched in β-glucan (BG) concentrates (from oat and barley) added into rice flour gluten-free (GF) doughs on their viscoelastic and pasting properties, as well as the quality parameters of bread and the in vitro starch digestibility. A purification process of a commercial BG concentrate, followed by an acid hydrolysis step were employed to reduce the content of interfering excipients (e.g. maltodextrins) and obtain preparations with a range of molecular weights. BG-enriched GF breads of improved quality, that can fulfil the EFSA claims (ingest of 3 g of BG per day with a daily bread intake of ∼200 g of bread), were obtained, exhibiting slower starch digestibility (in vitro assay) dependent on the molecular weight and concentration of BG. With the higher Mp BG used, showing the largest impact on dough rheology characteristics and having a greater potential for health benefits, higher specific volume and lower bread crumb hardness were noted among the GF breads. The medium and lowest Mp BG also had an influence on dough rheological behavior and bread quality attributes. The rapidly available glucose of the bread decreased from 81g/100 g to 72g/100 g as result of the 3.9g/100 g addition of the highest Mp BG in the GF formulations.

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Section: In Vitro Starch Digestibility Of Breadssupporting

confidence: 92%

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Pérez-Quirce

Lazaridou

Βiliaderis

et al. 2017

LWT - Food Science and Technology

View full text Add to dashboard Cite

show abstract

“…Rapidly available glucose (RAG) and rapidly digestible starch (RDS) values for breads with the lowest concentration of BG (1.3 g/100 g) were not different from the control regardless of the BG molecular weight. However, with increase of BG concentration there was a significant decrease of rapidly released glucose from starch by the digestive enzymes for MWB and HWB fortified breads, in agreement with previous in vivo studies (Stamataki et al, 2016). For RAG and RDS, the lowest values were achieved at the highest concentration of HWB, 72 g/100 g and 64 g/100 g versus 81 g/100 g and 72 g/100 g in the control bread, respectively ( Table 2), in agreement with a previous study .…”

Section: In Vitro Starch Digestibility Of Breadssupporting

confidence: 92%

Mejora nutricional y funcional de panes sin gluten: adición de beta-glucanos de diferentes orígenes y pesos moleculares atendiendo a las declaraciones de salud aprobadas por la EFSA

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Incorporation of beta-glucans into bread: Postprandial glucose, insulin and ghrelin response of healthy subjects

Cited by 3 publications

References 0 publications

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Effect of β-glucan molecular weight on rice flour dough rheology, quality parameters of breads and in vitro starch digestibility

Mejora nutricional y funcional de panes sin gluten: adición de beta-glucanos de diferentes orígenes y pesos moleculares atendiendo a las declaraciones de salud aprobadas por la EFSA

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