Glucose and Insulin responses to barley products: influence of food structure and amylose-amylopectin ratio

• Published in: The American journal of clinical nutrition Vol. 59; no. 5; pp. 1075 - 1082
• Main Authors: Granfeldt, Y, Liljeberg, H, Drews, A, Newman, R, Björck, I
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.05.1994; American Society for Clinical Nutrition, Inc
• Subjects: administration & dosage; Adult; ALMIDON; AMANDE DE LA GRAINE; AMIDON; AMILOPECTINA; AMILOSA; amylopectin; Amylopectin - administration & dosage; Amylopectin - analysis; AMYLOPECTINE; AMYLOSE; Amylose - administration & dosage; Amylose - analysis; analysis; APETITO; APPETIT; AZUCAR EN SANGRE; barley; blood; blood glucose; Blood Glucose - metabolism; blood plasma; CEBADA; chemistry; Dietary Carbohydrates; Dietary Carbohydrates - administration & dosage; Dietary Carbohydrates - pharmacology; dietary fiber; FARINE; Female; FEMME; FIBRA DE LA DIETA; FIBRE ALIMENTAIRE; flour; GERMEN; GLUCOSA; GLUCOSE; Grain; HARINAS; HOMBRES; HOMME; Hordeum; Hordeum - chemistry; Hot Temperature; Humans; Hydrolysis; Insulin; Insulin - blood; INSULINA; INSULINE; Kinetics; Male; men; metabolism; MUJERES; Nutrition; ORGE; pharmacology; PLASMA SANGUIN; PLASMA SANGUINEO; Satiation; satiety; seeds; SOLUBILIDAD; SOLUBILITE; solubility; Starch; Starch - administration & dosage; Starch - metabolism; SUCRE DU SANG; women
• ISSN: 0002-9165; 1938-3207
• DOI: 10.1093/ajcn/59.5.1075

Postprandial glycemic and insulinemic responses and satiety with various barley products were evaluated in normal subjects. Also studied were the rate of in vitro starch digestion and the content of in vitro resistant starch (RS). Products tested were boiled intact (rice extender) and milled kernels (porridge) from four barley genotypes of Glacier with different amylose-amylopectin ratios (7–44% amy lose). All barley products elicited lower metabolic responses and higher satiety scores when compared with white wheat bread. The lente behavior of the boiled flours was probably due to the viscous properties of the β-glucans. However, the boiled flours produced higher glucose and insulin responses than did the corresponding boiled kernels. The impact of amylose: amylopectin on the metabolic responses was marginal. The high-amylose products released starch more slowly from a dialysis tubing during enzymic incubation of chewed samples compared with the corresponding products with less amylose. The RS content ranged from 0.4% in waxy to 5.6% in the high-amylose flour product (starch basis).