Effect of barley incorporation in bread on its quality and glycemic responses in diabetics

Abstract

Barley has emerged as a new source of dietary fibre with promising evidence of health benefits, viz. both hypoglycemic and cholesterolemic effects in vivo. In the present study, incorporation of both pearled and whole barley at varying levels (5 to 25%) on the quality characteristics of bread-including physical, rheological and sensory attributes were determined. Further, glycemic responses to, as well as satiety scores of barley containing breads were evaluated in diabetic (NIDDM) subjects. On the basis of key attributes, (viz. loaf volume, texture, taste and flavour), breads having 10% whole barley (WB) flour, or 15% pearled barley (PB) flour were found to be acceptable. Both WB and PB bread resulted in significantly lower postprandial blood glucose than standard white bread. Two hours after the test meal, both the experimental breads showed a higher satiety score than did the white bread. The results reveal that by incorporation of barley at suitable levels, it is possible to formulate breads that would cater to the therapeutic needs of various targeted population such as diabetics and persons suffering from coronary heart diseases or other disorders with impaired carbohydrate/lipid metabolism.