In vitro digestion rate and estimated glycemic index of oat flours from typical and high β-glucan oat lines

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 20, 2012, Pages 5237-5242

  Kim, Hyun Jung ^a   White, Pamela J ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

estimated glycemic index; oat glucan; starch digestion

Indexed keywords

DIGESTION TIME; GI VALUE; GLYCEMIC INDEX; IN-VITRO; OAT STARCHES; RAPID VISCO ANALYZERS; SOLUBLE FIBER; STARCH HYDROLYSIS; WHEAT FLOURS;

FOOD PRODUCTS; HEATING;

STARCH;

BETA GLUCAN; PANCREATIN; PEPSIN A; STARCH;

ARTICLE; CHEMISTRY; DIETARY FIBER; DIGESTION; FLOUR; GLYCEMIC INDEX; HEAT; IN VITRO STUDY; METABOLISM; OAT; VISCOSITY;

AVENA SATIVA; BETA-GLUCANS; DIETARY FIBER; DIGESTION; FLOUR; GLYCEMIC INDEX; HOT TEMPERATURE; PANCREATIN; PEPSIN A; STARCH; VISCOSITY;

SUS; TRITICUM AESTIVUM;

EID: 84861419879     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300429u     Document Type: Article

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