Effects of processing on physicochemical properties and efficacy of β-glucan from oat and barley

Citation

Ames, N., Storsley, J., Tosh, S. (2015). Effects of processing on physicochemical properties and efficacy of β-glucan from oat and barley, 60(1), 4-8. http://dx.doi.org/10.1094/CFW-60-1-0004

Abstract

© 2015 Canadian Grain Commission, Government of Canada. β-Glucan from oat and barley is a viscous soluble fiber with proven health benefits. The highly viscous nature of β-glucan has been shown to be a key factor in improving glycemic response and lowering cholesterol. Viscosity is a function of β-glucan concentration, solubility, and MW; therefore, external factors affecting one or more of these properties have the potential to influence physiological efficacy. Processing conditions commonly used in the manufacturing and preparation of oat and barley foods have been shown to impact β-glucan MW and solubility, resulting in altered viscosity. In particular, most processing techniques involving heat treatment of grains have proven to be effective for creating end products with high β-glucan viscosity. This information is valuable for food manufacturers attempting to develop products that are high in β-glucan and have physiological benefits. Processing effects should be considered when designing future studies to investigate additional health benefits associated with β-glucan from oat and barley, such as satiety and weight management.

Publication date

2015-01-01

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