The molecular weight, solubility and viscosity of oat beta-glucan affect human glycemic response by modifying starch digestibility

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 297-304

  Regand, Alejandra ^a,d   Chowdhury, Zazeba ^b   Tosh, Susan M ^a   Wolever, Thomas M S ^b,c   Wood, Peter ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF TORONTO   (Canada)

^c Glycemic Index Laboratories Inc   (Canada)

^d NONE   (Canada)

Author keywords

Dietary fibre; Glycemic response; Non starch polysaccharides; Oat; Starch digestibility

Indexed keywords

AREA UNDER THE CURVES; BETA-GLUCANS; BLOOD GLUCOSE; BLOOD GLUCOSE CONCENTRATION; DIETARY FIBRE; FOOD COMPONENTS; GLUCOSE RESPONSE; GLYCEMIC RESPONSE; IN-VITRO; NEW PRODUCT DEVELOPMENT; NON-STARCH POLYSACCHARIDES; OAT; QUALITY ASSESSMENT;

BLOOD; GLUCOSE; PRODUCT DEVELOPMENT; VISCOMETERS; VISCOSITY;

STARCH;

BETA GLUCAN; GLUCOSE; STARCH;

ADULT; ARTICLE; DEPOLYMERIZATION; DIGESTION; FEMALE; GLUCOSE BLOOD LEVEL; GLYCEMIC CONTROL; HUMAN; HUMAN EXPERIMENT; MALE; MOLECULAR WEIGHT; NORMAL HUMAN; NUTRIENT CONTENT; OAT; PHYSICAL CHEMISTRY; SOLUBILITY; VISCOSITY; WHEAT;

TRITICUM AESTIVUM;

EID: 79959950513     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.053     Document Type: Article

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