Global ETD Search

1	The Glycemic Response Elicited by Oat β-glucan Solutions and Hard Gel Varying in Physiochemical Properties and Food Form Kwong, Melissa Gaa-Yee 19 March 2013 (has links) The ability of the soluble fibre (1->3)(1->4)-β-D-glucan to attenuate postprandial glycemic responses depends on its viscosity which, in turn, depends on molecular weight (MW) and dose. However, the effect of altering viscosity by changing solution volume is unknown. Furthermore, β-glucan solutions may form hard gels when left to age, but the effect of these gels on glycemic responses is unknown. Therefore, the effects of varying the MW and volume of β-glucan solutions and hard gels, on glycemic responses were determined. The results showed that glycemic responses were reduced by increasing viscosity by increasing MW but not by reducing solution volume. Although β-glucan gels reduced the rate of glucose diffusion in vitro, they had no effect on glycemic responses in vivo. Thus, changing solution viscosity through changes in volume does not alter the effect of β-glucan on glycemic response, and β-glucan gels are ineffective at attenuating in vivo glycemic responses. Nutritional Sciences Food Chemistry Cereal Chemistry Glycemic Response Beta-D-Glucan Viscous Soluble Fibre β-D-Glucan Food Hydrocolloids Molecular Weight Solution Volume Food Gels Glycemic Control β-Glucan Oats Oat Fibre Dietary Fibre Human Nutrition Cereal Sciences Food Science Glycemic Index 0570 0359 0566
2	The Glycemic Response Elicited by Oat β-glucan Solutions and Hard Gel Varying in Physiochemical Properties and Food Form Kwong, Melissa Gaa-Yee 19 March 2013 (has links) The ability of the soluble fibre (1->3)(1->4)-β-D-glucan to attenuate postprandial glycemic responses depends on its viscosity which, in turn, depends on molecular weight (MW) and dose. However, the effect of altering viscosity by changing solution volume is unknown. Furthermore, β-glucan solutions may form hard gels when left to age, but the effect of these gels on glycemic responses is unknown. Therefore, the effects of varying the MW and volume of β-glucan solutions and hard gels, on glycemic responses were determined. The results showed that glycemic responses were reduced by increasing viscosity by increasing MW but not by reducing solution volume. Although β-glucan gels reduced the rate of glucose diffusion in vitro, they had no effect on glycemic responses in vivo. Thus, changing solution viscosity through changes in volume does not alter the effect of β-glucan on glycemic response, and β-glucan gels are ineffective at attenuating in vivo glycemic responses. Nutritional Sciences Food Chemistry Cereal Chemistry Glycemic Response Beta-D-Glucan Viscous Soluble Fibre β-D-Glucan Food Hydrocolloids Molecular Weight Solution Volume Food Gels Glycemic Control β-Glucan Oats Oat Fibre Dietary Fibre Human Nutrition Cereal Sciences Food Science Glycemic Index 0570 0359 0566

Search results

The Glycemic Response Elicited by Oat β-glucan Solutions and Hard Gel Varying in Physiochemical Properties and Food Form

The Glycemic Response Elicited by Oat β-glucan Solutions and Hard Gel Varying in Physiochemical Properties and Food Form