Effect of Barley β‐Glucan in Durum Wheat Pasta on Human Glycemic Response

Abstract

ABSTRACTHigh‐fiber, high‐carbohydrate diets, including foods with low glycemic index, have been associated with prevention and treatment of diseases such as coronary heart disease and diabetes. β‐glucan, a soluble, viscous polymer found in oat and barley endosperm cell wall, was incorporated into pasta test meals. Five fasted adult subjects were fed test meals of a barley and durum wheat blend pasta containing 100 g of available carbohydrate, 30 g of total dietary fiber (TDF) and 12 g of β‐glucan, or an all durum wheat pasta containing the same amount of available carbohydrate, 5 g of TDF, and negligible β‐glucan. The β‐glucan and durum wheat pasta resulted in a lower glycemic response as measured by average total area and maximum increment of the blood glucose curves. Lower insulin response to the β‐glucan and durum wheat pasta was also indicated by lower average area and increment characteristics of the insulin curves. Barley β‐glucans may be an economical and palatable ingredient for processed food products formulated to modify glycemic and insulin response.