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Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight
Author(s) -
Brummer Yolanda,
Duss Ruedi,
Wolever Thomas M. S.,
Tosh Susan M.
Publication year - 2012
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-03-12-0031-r
Subject(s) - food science , bran , glycemic index , chemistry , avena , palatability , postprandial , glycemic , zoology , botany , biology , insulin , microbiology and biotechnology , raw material , organic chemistry
Oat β‐glucan enriched extruded cereals with molecular weights (MWs) ranging from 2,180,000 to 326,000 were produced. Test meals composed of 31 g of available carbohydrate, 8.3–8.7 grams of β‐glucan, and milk were administered to subjects and their postprandial blood glucose levels monitored for 2 hr. White bread plus milk and a control wheat bran cereal plus milk were administered, and white bread alone served as a reference food for estimation of glycemic index (GI) of the cereals, after adjusting for the effect of adding milk to white bread. Both oat bran and wheat bran cereals significantly reduced peak blood glucose rise (PBGR) and area under the curve (AUC) versus white bread alone or white bread plus milk. There was a significant inverse relationship between AUC and log 10 [weight average MW] ( r 2 = 0.96, P = 0.0192). There was a significant inverse relationship between PBGR and log 10 [viscosity] of in vitro extracts from all cereals, including the wheat control ( r 2 = 0.96, P = 0.0031). However, no significant differences in glycemic responses among the oat bran cereals were found with pairwise comparisons. All cereals were low GI (<55) and were significantly lower than white bread alone or white bread plus milk. Among the oat bran cereals, palatability was positively correlated with MW ( r 2 = 0.98, P = 0.0110).