Javascript verkar inte påslaget? - Vissa delar av Lunds universitets webbplats fungerar inte optimalt utan javascript, kontrollera din webbläsares inställningar.
Du är här

An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing

Publiceringsår: 2000
Språk: Engelska
Sidor: 2207-2214
Publikation/Tidskrift/Serie: Journal of Nutrition
Volym: 130
Nummer: 9
Dokumenttyp: Artikel i tidskrift
Förlag: American Society for Nutrition


Differences in glycemic responses to various starchy foods are related to differences in the rate of

starch digestion and absorption. In this study, the importance of the degree of gelatinization and the product

thickness for postprandial glycemic and insulinemic responses to rolled oats and barley were studied in healthy

subjects (5 men and 5 women). Thick (1.0 mm) rolled oats were made from raw or preheated (roasted or steamed)

kernels. In addition, thin (0.5 mm) rolled oats were made from roasted or roasted and steamed (processed under

conditions simulating commercial production) oat kernels. Finally, steamed rolled barley kernels (0.5 or 1.0 mm)

were prepared. All thin flakes elicited high glucose and insulin responses [glycemic index (GI), 88–118; insulinemic

index (II), 84–102], not significantly different from white wheat bread (P . 0.05). In contrast, all varieties of thick

oat flakes gave significantly lower metabolic responses (GI, 70–78; II, 58–77) than the reference bread (P , 0.05).

Thick barley flakes, however, gave high glucose and insulin responses (GI, 94; II, 84), probably because the

botanical structure underwent more destruction than the corresponding oat flakes. We conclude that minimal

processing of oat and barley flakes had a relatively minor effect on GI features compared with the more extensive

commercial processing. One exception was thick oat flakes, which in contrast to the corresponding barley flakes,

had a low GI.


  • Nutrition and Dietetics
  • glycemic index oats barley humans


  • Department of Food Technology, Engineering and Nutrition-lup-obsolete
  • ISSN: 1541-6100

Box 117, 221 00 LUND
Telefon 046-222 00 00 (växel)
Telefax 046-222 47 20
lu [at] lu [dot] se

Fakturaadress: Box 188, 221 00 LUND
Organisationsnummer: 202100-3211
Om webbplatsen