title: Commercial canning increases the digestibility of beans in vitro and postprandial metabolic responses to them in vivo.
abstract: Six weight-stable subjects consumed three test meals containing 50 g carbohydrate in random order after a 12-h fast: D-glucose, canned baked beans, or home-cooked (boiled) baked beans. Postprandial glucose and insulin responses were greatest to glucose, lowest to home-cooked baked beans, and intermediate to canned baked beans. Profiles of glucose and insulin responses to home-cooked beans were flatter and more attenuated than responses to canned beans or glucose, which correlates with the in vitro data showing a six-to-eight times higher rate of starch hydrolysis in canned beans relative to boiled beans. Increases in temperature (pressure) and duration of pressure-cooking resulted in increased starch digestibility, whereas even mildly acidic conditions (pH 5.0) markedly reduced it. None of the processes studied affected the total amount of available carbohydrate.
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004063:Digestion; D007887:Fabaceae / Q000378:metabolism*; D005260:Female; D005519:Food Preservation; D006358:Hot Temperature; D006801:Humans; D006868:Hydrolysis; D007328:Insulin / Q000097:blood; D008297:Male; D010946:Plants, Medicinal; D011312:Pressure; D013213:Starch; D013997:Time Factors
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates; D007328:Insulin; D013213:Starch