Valorization of spent barley grains: isolation of protein and fibers for starch-free noodles and its effect on glycemic response in healthy individuals

Spent barley grains (SBG) were valorized into a spent protein and fibers (SBPF) ingredient. The ingredient was utilized to formulate SBPF-derived starchless noodles with negligible glycemic response (GR) in healthy individuals, significant reduction of 93.16% (SD = 8.07) postprandial GR after consumption when compared conventional starch-based noodles. Their nutritional content, visual analog scale, textural property, palatability also evaluated. showed comparable hardness springiness the noodles, but their cohesiveness chewiness improved. There no difference appetite hunger ratings between two types foods. overall for both foods comparable. source nutrients (such as fibers). This study has considerable potential development functional food medicine industries.