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Fibrous barley and mushroom beta-glucans reduce glycemic response of extruded snacks
date:Apr 11, 2013
shearing effect of the extruder, said the researchers from Manchester University in the UK.

Reduced glycemic response

However, with the inclusion of beta-glucan fractions for barley and mushrooms, in vitro findings showed that the glycemic response could be reduced because the starch digestibility was manipulated and hence the rate of glucose release altered during digestion.

The potential glycemic response was reduced by 20-25% for barley and 17-25% for mushroom beta-glucan fractions.

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