Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses
نویسندگان
چکیده
منابع مشابه
Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses.
The soluble fibre (1 → 3)(1 → 4)-β-D-glucan attenuates postprandial glycaemic responses when administered in solution. This attenuating effect is strengthened when solution viscosity is increased by increasing the β-glucan dose or molecular weight (MW). The effect of varying solution viscosity by changing solution volume, without changing the β-glucan dose or MW, on glycaemic responses was dete...
متن کاملIncreasing the viscosity of oat b-glucan beverages by reducing solution volume does not reduce glycaemic responses
The soluble fibre (1 ! 3)(1 ! 4)-b-D-glucan attenuates postprandial glycaemic responses when administered in solution. This attenuating effect is strengthened when solution viscosity is increased by increasing the b-glucan dose or molecular weight (MW). The effect of varying solution viscosity by changing solution volume, without changing the b-glucan dose or MW, on glycaemic responses was dete...
متن کاملViscoelastic properties of oat β-glucan-rich aqueous dispersions.
C-trim is a healthy food product containing soluble dietary fibre β-glucan. The dispersion of C-trim in water is a hydrocolloid biopolymer. The linear and non-linear rheological properties of dispersions of C-trim biopolymers were investigated. The linear viscoelastic behaviours for C-trim dispersions were dependent on the β-glucan that C-trim contained. The C-trim20 and C-trim30, which have ab...
متن کاملAntioxidant Activity, β-Glucan and Lipid Contents of Oat Varieties
Brindzová L., Čertík M., Rapta P., Zalibera M., Mikulajová A., Takácsová M. (2008): Antioxidant activity, β-glucan and lipid contents of oat varieties. Czech J. Food Sci., 26: 163–173. The antioxidant activity, total phenolic and β-glucans contents, and the fatty acid profile of total lipids in covered (black and yellow) and naked oats were studied. Oats with black hulls showed a significantly ...
متن کاملThe role of meal viscosity and oat β-glucan characteristics in human appetite control: a randomized crossover trial
BACKGROUND Foods that enhance satiety can help consumers to resist environmental cues to eat, and improve the nutritional quality of their diets. Viscosity generated by oat β-glucan, influences gastrointestinal mechanisms that mediate satiety. Differences in the source, processing treatments, and interactions with other constituents in the food matrix affect the amount, solubility, molecular we...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 2013
ISSN: 0007-1145,1475-2662
DOI: 10.1017/s000711451300069x