Effect of cooking on the beneficial soluble beta-glucans in oatrim

This study was designed to investigate the effect of cooking Oatrim by diff erent methods as measured by glucose, insulin, and glucagon responses to fo od. After an initial glucose tolerance test (1 g of glucose per kilogram of body weight), 12 men and 12 women, aged 35-55years, consumed a controlled diet for three days. On the third day subjects either consumed uncooked, bo iled, or baked instant pudding containing Oatrim as a tolerance test. Gluco se was analyzed by an automated enzymatic method, while insulin and glucago n were analyzed by radioimmunoassay. Total dietary fiber was determined acc ording to an enzymatic-gravimetric method. All Oatrim treatments gave a sig nificantly lower response from that of the standard glucose solution. There was a significant time effect for all parameters (P <0.05). Mean glucose a nd insulin responses were not significantly different among the different c ooking methods, but there was a significant difference for glucagon. For gl ucagon response, uncooked pudding containing Oatrim was significantly highe r than boiled and baked puddings while boiled and baked puddings were not s ignificantly different from each other. Total dietary fiber was slightly hi gher in uncooked pudding compared to that in the boiled and baked puddings containing Oatrim.