An Examination of the Possibility of Lowering the Glycemic Index of Oat and Barley Flakes by Minimal Processing

Differences in glycemic responses to various starchy foods are related to differences in the rate of
starch digestion and absorption. In this study, the importance of the degree of gelatinization and the product
thickness for postprandial glycemic and insulinemic responses to rolled oats and barley were studied in healthy
subjects (5 men and 5 women). Thick (1.0 mm) rolled oats were made from raw or preheated (roasted or steamed)
kernels. In addition, thin (0.5 mm) rolled oats were made from roasted or roasted and steamed (processed under
conditions simulating commercial production) oat kernels. Finally, steamed rolled barley kernels (0.5 or 1.0 mm)
were prepared. All thin flakes elicited high glucose and insulin responses [glycemic index (GI), 88–118; insulinemic
index (II), 84–102], not significantly different from white wheat bread (P . 0.05). In contrast, all varieties of thick
oat flakes gave significantly lower metabolic responses (GI, 70–78; II, 58–77) than the reference bread (P , 0.05).
Thick barley flakes, however, gave high glucose and insulin responses (GI, 94; II, 84), probably because the
botanical structure underwent more destruction than the corresponding oat flakes. We conclude that minimal
processing of oat and barley flakes had a relatively minor effect on GI features compared with the more extensive
commercial processing. One exception was thick oat flakes, which in contrast to the corresponding barley flakes,
had a low GI.