ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2013
Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 1 synthesis or guideline pooled it, 55 citations in OpenAlex.
- Combined effect of plant sterols and dietary fiber for the treatment of hypercholesterolemia.Plant foods for human nutrition (Dordrecht, Netherlands) · 2014Pooled it
- Fortifying a meal with oyster mushroom powder beneficially affects postprandial glucagon-like peptide-1, non-esterified free fatty acids and hunger sensation in adults with impaired glucose tolerance: a double-blind randomized controlled crossover trial.European journal of nutrition · 2022Trial
- Effect ofFood science & nutrition · 2025Article
- Mushroom β-glucans: application and innovation for food industry and immunotherapy.Applied microbiology and biotechnology · 2023Review
- Understanding Brazilian consumer sensory and hedonic perception for salty snacks.Journal of food science and technology · 2021Article
- A Concise Review on the Molecular Structure and Function Relationship of β-Glucan.International journal of molecular sciences · 2019Review
- Physical, Predictive Glycaemic Response and Antioxidative Properties of Black Ear Mushroom (Auricularia auricula) Extrudates.Plant foods for human nutrition (Dordrecht, Netherlands) · 2017Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
β-glucan is a commonly researched plant cell wall component that when incorporated into food products has been associated with cholesterol and glycaemic response reductions. This study focusses on β-glucan rich fractions from barley and mushroom used in the production of extruded ready to eat snacks. Inclusion of barley β-glucan rich fractions and mushroom β-glucan fractions at 10 % levels increased the total dietary fibre content of extrudates compared to the control (P < 0.05). Product expansion increased with the introduction of both barley and mushroom fraction (P < 0.05) which in turn resulted in a reduction in product hardness (P < 0.05). In vitro digestion protocol illustrated that inclusion of barley and mushroom β-glucan rich fractions manipulated the starch digestibility profile and hence rate of glucose release during digestion compared to the control sample. This in turn resulted in a significant (P < 0.05) reduction in potential glycaemic response of the samples of between 20 and 25 % for barley β-glucan rich fractions and between 17 and 25 % for mushroom β-glucan rich fractions. We conclude that the inclusion of these fractions could be utilised by the food industry to manipulate the glycaemic response of extruded snack products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.