Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.

@article{Regand2009PhysicochemicalPO,
  title={Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.},
  author={Alejandra Regand and Susan M Tosh and Thomas M S Wolever and Peter John Wood},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 19},
  pages={8831-8}
}
To assess the effect of food processing on the capacity of oat beta-glucan to attenuate postprandial glycemia, isocaloric crisp bread, granola, porridge, and pasta containing 4 g of beta-glucan as well as control products with low beta-glucan content were prepared. The physicochemical properties (viscosity, peak molecular weight (M(p)), and concentration (C)) of beta-glucan in in-vitro-digestion extracts were evaluated, and fasting and postprandial blood glucose concentrations were measured in… CONTINUE READING

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