GLUCOSE AND INSULIN RESPONSES TO BARLEY PRODUCTS - INFLUENCE OF FOOD STRUCTURE AND AMYLOSE-AMYLOPECTIN RATIO

Postprandial glycemic and insulinemic responses and satiety with vario us barley products were evaluated in normal subjects. Also studied wer e the rate of in vitro starch digestion and the content of in vitro re sistant starch (RS). Products tested were boiled intact (rice extender ) and milled kernels (porridge) from four barley genotypes of Glacier with different amylose-amylopectin ratios (7-44% amylose). All barley products elicited lower metabolic responses and higher satiety scores when compared with white wheat bread. The lente behavior of the boiled flours was probably due to the viscous properties of the beta-glucans . However, the boiled flours produced higher glucose and insulin respo nses than did the corresponding boiled kernels. The impact of amylose: amylopectin on the metabolic responses was marginal. The high-amylose products released starch more slowly from a dialysis tubing during en zymic incubation of chewed samples compared with the corresponding pro ducts with less amylose. The RS content ranged from 0.4% in waxy to 5. 6% in the high-amylose flour product (starch basis).