Comparison of conventional and microwave assisted heating on carbohydrate content, antioxidant capacity and postprandial glycemic response in oat meals

Joanna Harasym , Remigiusz Olędzki


Minimally processed cereal breakfast products from whole grain entered the market due to consumer demand of more nutritional food with more controlled sugar release. However, the subsequent processing of such products with different cooking methods in the consumer’s kitchen may lead to significant differentiation of their nutritional value. Therefore, the evaluation of the impact of frequently used cooking methods on a final quality of breakfast cereals meal is needed. The present study investigates how the two different methods of heating, conventional and microwave (MW) assisted, affect the carbohydrate content, profile and resulting glycemic index of so prepared food as well as the antioxidant activity of meals. Two products available on the market—oat bran and flakes—were used. The highest starch content in fluid phase of oatmeal was detected in samples heated for 3 min with microwaves, regardless the type. The lowest starch content was obtained for 5 min MW heated flakes sample. The total content of glucose was about 1.5 times lower in bran vs. flakes oatmeal. The highest β-glucan content in fluid fraction was also observed for bran meal but its release was independent of applied conditions. © 2018 by the authors. Licensee MDPI, Basel, Switzerland.
Autor Joanna Harasym (IE / CHiTŻ / KBA)
Joanna Harasym
- Katedra Biotechnologii i Analizy Żywności
, Remigiusz Olędzki (IE / CHiTŻ / KBA)
Remigiusz Olędzki
- Katedra Biotechnologii i Analizy Żywności
Tytuł czasopisma/seriiNutrients, ISSN 2072-6643, (A 35 pkt)
Rok wydania2018
Objętość publikacji w arkuszach wydawniczych0.6
Słowa kluczowe w języku angielskimantioxidant capacity, carbohydrate polymers, glucose, glycemic response, microwave assisted heating, oat bran, oat flakes, β-glucan
Klasyfikacja ASJC1106 Food Science
Języken angielski
LicencjaCzasopismo (tylko dla artykułów); autorska oryginalna; Uznanie Autorstwa (CC-BY); po opublikowaniu
Punktacja (całkowita)35
PunktacjaPunktacja MNiSW = 35.0, 02-07-2019, ArticleFromJournal
Wskaźniki publikacji Scopus SNIP (Source Normalised Impact per Paper): 2016 = 1.392; Impact Factor WoS: 2017 = 4.196 (2) - 2017=4.603 (5)
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