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United States Department of Agriculture

Agricultural Research Service

Title: Development of Beta-Glucan Compositions and Their Health Benefits

Author
item Inglett, George

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: June 19, 2002
Publication Date: N/A

Technical Abstract: Oat beta-glucan compositions were developed and their properties evaluated for their utility and health benefits. An early oat beta-glucan hydrolysate, called Oatrim, was prepared by enzymatic amylolysis of oat flour and is widely used as a fat replacer. Beta-glucan is known to be a biologically active soluble fiber that can lower blood cholesterol and improve glucose and insulin responses when sufficient quantities are consumed. A recent oat beta-glucan hydrocolloidal composition, called Nutrim, was prepared by thermo-mechanical processing of oats. Evaluations were conducted on its suitability for increasing food quality and nutritional value. Nutrim was found to increase the nutritional value by reducing saturated fat and increasing soluble fiber. Nutrim from oat bran was found to be a suitable replacement for butter and coconut fat in desserts including a cake, pudding, and an ice cream. At least a 50% replacement of the saturated fat was possible in many foods. As a nutraceutical product, it can be used for elevating food beta-glucan levels for a label health claim. Also, combinations of oat beta-glucan compositions with other biologically active components can be prepared to give compositions for increasing health benefits. Since soybean and oat grains both have promising futures in nutraceutical foods, a composition of both materials was studied in various food and dietary food supplements. Co-processing soy flour with oat bran by thermo-mechanical processing gave a product called Soytrim. It has remarkable hydrocolloidal properties suitable for partial replacement for coconut cream in Asian dishes including desserts, tofu, and soymilk. Various novel beta-glucan hydrocolloids can give improved textural and nutritional qualities to Asian functional foods.

Last Modified: 10/24/2014