Effect of two barley beta-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti

S. Chillo*, D. V. Ranawana, C. J. K. Henry

*Corresponding author for this work

Research output: Contribution to journalArticle

43 Citations (Scopus)

Abstract

The in vitro glycaemic impact and cooking quality of functional spaghetti made with semolina plus the addition of one of either two types beta-glucan barley concentrates, Glucagel (R) (GG) and Barley Balance (TM) (BB) was investigated. For each beta-glucan type, five spaghetti samples containing different percentages of beta-glucan (2, 4, 6, 8 and 10 g/100 g) were developed and compared to a control (0 g/100 g of beta-glucan). The glycaemic potency of the samples was measured in vitro as the release of glucose during pancreatic digestion. Further tests were carried out on the spaghetti samples to determine optimal cooking time (OCT), cooking losses (CL), dry matter, swelling index, colour, hardness and adhesiveness. Barley Balance, but not GG, significantly reduced the susceptibility of spaghetti to pancreatic digestion in vitro compared to the control at all concentrations. Results indicated moreover that the spaghetti added with GG and BB (all the treatments) did not have different colour and hardness properties compared to spaghetti without beta-glucan. Except for the spaghetti with 2 g/100 g BB, all the other treatments demonstrated significantly higher CL and adhesiveness values compared to the control.

Cooking losses (CL) and adhesiveness are important parameters and they were significantly different for samples with added barley beta-glucan concentrates. BB appears to be a better treatment for reducing the glycaemic potency of spaghetti and justifies further in vivo study. (C) 2010 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)940-948
Number of pages9
JournalLWT- Food Science and Technology
Volume44
Issue number4
DOIs
Publication statusPublished - May 2011

Keywords

  • semolina spaghetti
  • beta-glucan
  • in vitro glycaemic impact
  • cooking quality
  • dietary fiber
  • enriched pasta
  • starchy foods
  • index
  • flour
  • bran
  • prediction
  • buckwheat
  • amaranth
  • glucose

Cite this

Effect of two barley beta-glucan concentrates on in vitro glycaemic impact and cooking quality of spaghetti. / Chillo, S.; Ranawana, D. V.; Henry, C. J. K.

In: LWT- Food Science and Technology, Vol. 44, No. 4, 05.2011, p. 940-948.

Research output: Contribution to journalArticle

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AB - The in vitro glycaemic impact and cooking quality of functional spaghetti made with semolina plus the addition of one of either two types beta-glucan barley concentrates, Glucagel (R) (GG) and Barley Balance (TM) (BB) was investigated. For each beta-glucan type, five spaghetti samples containing different percentages of beta-glucan (2, 4, 6, 8 and 10 g/100 g) were developed and compared to a control (0 g/100 g of beta-glucan). The glycaemic potency of the samples was measured in vitro as the release of glucose during pancreatic digestion. Further tests were carried out on the spaghetti samples to determine optimal cooking time (OCT), cooking losses (CL), dry matter, swelling index, colour, hardness and adhesiveness. Barley Balance, but not GG, significantly reduced the susceptibility of spaghetti to pancreatic digestion in vitro compared to the control at all concentrations. Results indicated moreover that the spaghetti added with GG and BB (all the treatments) did not have different colour and hardness properties compared to spaghetti without beta-glucan. Except for the spaghetti with 2 g/100 g BB, all the other treatments demonstrated significantly higher CL and adhesiveness values compared to the control.Cooking losses (CL) and adhesiveness are important parameters and they were significantly different for samples with added barley beta-glucan concentrates. BB appears to be a better treatment for reducing the glycaemic potency of spaghetti and justifies further in vivo study. (C) 2010 Elsevier Ltd. All rights reserved.

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