1a.Objectives (from AD-416)
The objective of this research is to understand the characteristics of soluble polymers in order to develop improved soluble dietary fibers that reduce undesirable plasma lipids and high postprandial glucose concentrations by defining polymer characteristics that are necessary for biological function. Polymer characteristics will be identified and their physiological effects determined by testing in animal models.
1b.Approach (from AD-416)
Quantitative molecular and solution characteristics of soluble dietary fibers will be used to select a range of properties including but not be limited to viscosity. Polymers representing a range of characteristics will be fed to test animals. Documents CRADA. Log 27709.
This report serves to document research conducted under a CRADA between ARS and an industrial partner. Additional details of the research may be found in 5325-41440-004-00D, Processing and Biotechnological Improvement of Foods to Prevent Obesity-Related and Other Degenerative Diseases.
Whole grain barley and oat bread development. Whole grain intake has been associated with improved health. Barley and oat foods have FDA-approved heart health claims. However, oat and barley do not have the wheat protein, gluten, necessary for bread formation. ARS scientists developed a preliminary formula for barley and oat breads with soluble cellulose as a gluten substitute. The Cooperator applied the formula and produced bread for sensory analysis. Whole grain oat and barley breads have the potential of significantly improving the health status of the U.S. population.