@article{jfnr2016467,
author={{L¨®pez, Luis Fernando M¨¦ndez and Coral, Melissa Mel¨¦ndez and Flores, Ricardo Mart¨ªn Cerda and Hern¨¢ndez, Ana Laura Isabel de la Garza and L¨®pez, Erik Ram¨ªrez and Salas, Mar¨ªa de Jes¨²s Ibarra and Ju¨¢rez, Aurora de Jes¨²s Garza},
title={Standardization and Glycemic Index of a Traditional Oat (<i>Avena sativa</i>) Beverage},
journal={Journal of Food and Nutrition Research},
volume={4},
number={6},
pages={388--393},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/6/7},
issn={2333-1240},
abstract={A traditional beverage from oats is popularly consumed in Mexico to treat obesity, diabetes <i>mellitus</i> and cardiovascular disorders. Certain dietary components in oats experimentally prove qualities which support their use in the chronic management of such diseases. However the traditional beverage lacks of <i>macronutrient characterization and </i>glycemic index. Both parameters are useful in determining the safety in long term use in chronic ill patients. The purpose of this study was to provide a standardization of the traditional method. Then the macronutrient and microbiological content from the resulted beverage was assessed and the glycemic index was also determined. After a factorial design a reproducible beverage is recovered through blending 65 g of oat flakes in 250 ml of water and resting it at 4 ¡ãC for 6 h. No significative differences was found in carbohydrate (<i>P</i>=0.085) and fiber content (<i>P</i>=0.811) compared to raw oats flakes. It also remains microbiological safe until 48 hrs post elaboration and is suitable for consumption. Moreover the resulted glycemic index was 38, which means a decrease from 78 in raw oats. Thus we conclude that according to macronutrient composition and glycemic index; the traditional oat beverage is safe and suitability in the management of chronic diseases. Additionally it¡¯s decreased effect in postprandial glucose response along with its equally fiber content when compared with oats, meet the criteria to considered it as a functional food, thus the development of a functional beverage from the traditional method is also discussed.},
doi={10.12691/jfnr-4-6-7}
publisher={Science and Education Publishing}
}