EFFECT OF BARLEY BETA-GLUCAN IN DURUM-WHEAT PASTA ON HUMAN GLYCEMIC RESPONSE

High-fiber, high-carbohydrate diets, including foods with low glycemic index, have been associated with prevention and treatment of diseases such as coronary heart disease and diabetes. beta-glucan, a soluble, viscous polymer found in oat and barley endosperm cell wall was incorp orated into pasta test meals. Five fasted adult subjects were fed test meals of a barley and durum wheat blend pasta containing 100 g of ava ilable carbohydrate, 30 g of total dietary fiber (TDF) and 12 g of bet a-glucan, or an all durum wheat pasta containing the same amount of av ailable carbohydrate, 5 g of TDF and negligible beta-glucan. The beta- glucan and durum wheat pasta resulted in a lower glycemic response as measured by average total area and maximum increment of the blood gluc ose curves. Lower insulin response to the beta-glucan and durum wheat pasta was also indicated by lower average area and increment character istics of the insulin curves. Barley beta-glucans may be an economical and palatable ingredient for processed food products formulated to mo dify glycemic and insulin response.