Glucose and insulin responses in healthy men to barley bread with different levels of (1→3;1→4)-β-glucans; predictions using fluidity measurements of in vitro enzyme digests

Effect of Wheat Flour Supplemented with Barely and/or Corn Flour on Balady Bread Quality

“…Barley is now gaining renewed interest as a functional food ingredient because it is considered as a rich source of β-glucans [Brennan & Cleary, 2005;Soares et al, 2007]. Barley β-glucan is effective in flattening the postprandial blood glucose [Li et al, 2003;Ostman et al, 2006] and reducing the cardiovascular disease risk factors in comparison with other sources of soluble fibers [Behall et al, 2004].…”

High molecular weight barley β-glucan decreases particle breakdown in chapattis (Indian flat breads) during in vitro digestion

“…Many in vitro and in vivo studies have shown a profound effect of b-glucan on increasing intestinal viscosity (Izydorczyk, Chornik, Paulley, Edwards, & Dexter, 2008;Ostman, Rossi, Larsson, Brighenti, & Bjorck, 2006). Wang, Newman, Newman, and Hofer (1992) found a direct correlation between the viscosity of intestinal contents and the amount of b-glucan in the diet provided to chicks.…”

Distribution of (1-3)(1-4)-β-d-glucans in kernels of selected cultivars of naked and hulled barley

“…(1-3)(1-4)-b-d-glucans are very important prebiotic components of the soluble fraction of dietary fibre (Östman et al, 2006;Waszkiewicz-Robak et al, 2005). In comparison with other cereals, naked barley (Hordeum vulgare L.) has a high content of (1-3)(1-4)-b-d-glucans, comparable to that of oat (Avena sativa L.) (Andersson et al, 1999;Bhatty, 1995;Yalçın et al, 2007).…”