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: The cereals have been consumed as nutritious foods since the beginning of recorded history. In recent times, with the advent of modern science and technology, increased awareness of their nutraceutical properties has developed. Some of these properties include the recognition of some of their other health related activities other than their generally known contents of starch, protein, lipid, vitamins, and minerals. Among these other constituents are the dietary fibers, both the soluble and insoluble. An example of recent developments in the soluble fibers of oat and barley cereals has revealed their health benefits for such diseases as coronary health and diabetes II. The soluble fiber of oats is known to be biologically active in lowering blood cholesterol levels and improving glucose and insulin responses when sufficient quantities are consumed. Modern technological progress has made new compositions available for increasing soluble fiber levels of some functional foods sufficiently elevated that would allow label health claims. Some recent ingredients (their properties, uses, market trends, and prospects) will include Oatrim, Nutrim, Z-Trim, Ricetrim, and Soytrim.