Effect of Barley incorporation in Bread on its Quality and Glycemic responses in Diabetics

Asna, Urooj and Vinutha, S. R. and Shashikala, P. and Leelavathy, K. and Haridas Rao, P. (1998) Effect of Barley incorporation in Bread on its Quality and Glycemic responses in Diabetics. International Journal of Food Sciences and Nutrition, 49 (4). pp. 265-270.

PDF International_Journal_of_Food_Sciences_and_Nutrition_Jan_1998,_Vol._49,_No._4,_Pages_265-270.pdf Restricted to Registered users only Download (504kB)

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. Tbo 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 carbohydratdipid metabolism.

Item Type:	Article
Uncontrolled Keywords:	diabetes; health foods; barley; bread; carbohydratdipid metabolism
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 02 Barley 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Sep 2010 05:46
Last Modified:	28 Dec 2011 09:45
URI:	http://ir.cftri.res.in/id/eprint/3840

Actions (login required)

View Item