Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches
Journal Title: International Journal of Agricultural Science and Food Technology - Year 2016, Vol 2, Issue 1
Abstract
Diabetes Mellitus (DM) is a major public health concern worldwide which can lead to a series of disabling complications and diseases. β-glucans are non-starch polysaccharides that are being used as food additives for their numerous health benefits including the ability to lower the postprandial glucose response. The aim of this study was to determine the effect of substituting β-glucans on the glycemic response and thermal properties of four commonly consumed starches. Oat β-glucans were added at concentration levels of 0%, 10%, 20%, and 30% (w/w) to each of the four starch types. Composite starches were incubated with α-amylase followed by further incubation with amyloglucosidase. Glucose released was measured using the 3, 5-dinitrosalicylic acid (DNSA) method. Incremental Area under the Curve (iAUC) was used to represent the estimated glycemic response of the β-glucan/starch composites. Thermal analysis of the starch composite starches was conducted using a differential scanning calorimeter. An overall reduction in the amount of glucose released after the addition of β-glucans was observed (p ≤ 0.05). Substituting starches with 20% and 30% β-glucans resulted in a significant reduction in the glucose release rate and thus improved the estimated glucose response of all starches. A marked increase in the enthalpy of gelatinization, ∆H, of all starches was observed. Substitution at 10% β-glucans caused a significant increase in ∆H of blank tapioca starch (p ≤ 0.05). The 20% and 30% β-glucan samples also had significantly higher ∆H than the blank and the 10% β-glucan samples. The data from this study suggest the potential use of β-glucan as a suitable food ingredient in diabetic food products.
Authors and Affiliations
Fouda Mariam, Anderson Alfred
Parameters Related to Nodulating Ability of Some Legumes
Parameters related to nodulating ability of some legumes were studied in a pot trial in the Institute of Forage Crops, Pleven, Bulgaria during the 2013 and 2014 years. Birdsfoot trefoil (Lotus corniculatus L.), sainfoin...
Isolation and Characterization of Microsatellite Markers in Canthon (Petelcanthon) Staigi (Coleoptera: Scarabaeidae) and Cross-Amplification in Related Species
The species Canthon (Peltecanthon) staigi is a Neotropical “dung beetle” from Brazilian Atlantic Rainforest, which plays a key ecological role reallocating organic material and in some cases being a seed disperser. Moreo...
Residues of Propargite in Tea
Propargite is an acaricide extensively used in India for controlling the populations of the red spider mite (RSM) infesting tea. Field experiments were conducted at two places in Tamil Nadu (India) during the dry season...
Detection of Viable but Nonculturable Escherichia coli O157:H7 in Ground Beef by Propidium Monoazide real-time PCR
Escherichia coli O157:H7 can enter into a viable but nonculturable (VBNC) state under stress conditions. Pathogens in this dormant state may escape detection if conventional methods are employed, and potentially pose ser...
Food Behavior and Consumption Pattern in Rural White Nile of Sudan
Food consumption and nutrition intakes it seem as a major problem in rural area of White Nile state in Sudan, in spite of this area is rich of food production resource, through this study we had tried to know the pattern...