Scientific Publications
Low glycaemic index foods from wild barley and amylose-only barley lines
Journal of functional food, 40, 408-416
In this study, we explored possibilities to develop low glycaemic-index foods from barley (Hordeum vulgare–Hv). Barley has a potential to suppress postprandial blood glucose levels, possibly because of its high content ofβ-glucan (BG). BG content is particularly high in Hordeum vulgare Subsp. spontaneum (Hs), which is the wildancestor of cultivated barley. Increasing amylose content in starch is another way to decrease the glycaemicindex of a starch-rich-food. Therefore, a recently developed Amylose-only barley grain (AO) containing a 99%amylose starch was included. Twoin vitrogastro-intestinal models were used to predict glycaemic indices (pGIs).Grains and bread from Hs and AO showed lower pGIs as compared to Hv. The low pGI value of AO was due to theresistant starch. The low pGI of Hs barley grains was caused by increased viscosity of the digesta. A simulatedcolon was used to predict potential effects on microbiota.
Low glycaemic index foods from wild barley and amylose-only barley lines.
Journal of functional food, 40, 408-416
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