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
Keywords
Related Articles
- EP ID EP324092
- DOI 10.17352/2455-815X.000008
- Views 162
- Downloads 0
The Roles of Brackish Water Aquaculture in Fish Supply and Food Security in Some Coastal Communities of Rivers State, Nigeria
Background and Aim: Fish plays a crucial role in human nutrition and food supply across the globe, particularly among the poor segment of the society. Food fish currently represents the major source of animal protein nee...
Botanical Extracts Used as Wine Preservatives
The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine – based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxid...
A Socio-Economic Pilot Study on Indian Peri-Urban Dairy Production†
While livestock rearing and dairy production on a subsistence level has been a traditional occupation in rural India, changes in policy and governance and production, both at a national and international level have had a...
Assessment of the Nutritionally Essential Minerals and Physiochemical Properties of Infant Milk Food Commercially Available in Kuwait
This study investigated the essential nutritional minerals and physiochemical properties of infant milk formulas available in commercial markets in Kuwait. The aim was to assess the extent to which Kuwaiti infants are re...
Physicochemical properties of Ethiopian Beeswax, the case of South Wollo zone, Amhara Region
The study was conducted in three purposively selected districts of South Wollo Zone, Tehulederie, Kalu and Dessie Zuria, intended to analyze the physicochemical properties of beeswax produced in 2015/6. Twenty-six beeswa...