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United States Department of Agriculture

Agricultural Research Service

Title: Nutraceutical Beta-Glucan Products from Processing Oats and Barley for Improving the Nutritional Quality of Foods

Author
item Inglett, George

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: October 18, 2001
Publication Date: N/A

Technical Abstract: The purpose of this study was to prepare nutraceutical food ingredients, containing soluble beta-glucan, that could be used to improve the nutritional quality of foods. The nutraceutical ingredients were prepared from oats and barley by thermomechanical shear processing. The composition prepared from oat bran was called Nutrim-10. It was used in studies on preparing low fat desserts including pancakes, cake, and ice cream. Another soluble fiber material was a blend of rice bran and barley flour that was used to reduce the saturated fats in cookies, pudding, cake, custard, and saute chicken. Nutrim-5, prepared from oat flour, was used to add functionality to rice flour for extending the amount that could be used in making Oriental noodles. Another ingredient called SoyTrim that is prepared from Nutrim and soy flour was used to prepared low fat soy milk and tofu with improved nutritional qualities.

Last Modified: 12/18/2014