Submitted to: World Congress of Food Science and Technology
Publication Type: Abstract only
Publication Acceptance Date: 4/27/2001
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: The purpose of this study was to prepare functional fibers containing soluble beta-glucan fiber that could be used to improve the nutritional quality of some Asian foods. These nutraceutical fibers were studied as replacements for coconut milk, butter, or saturated fat shortenings widely used in preparing some high-fat Asian foods. The nutraceutical fibers were prepared from soluble fiber-rich cereals (oats and barley) by thermomechanical shear processing. The fiber composition prepared from oat bran was called Nutrim-10. It was used in studies on preparing eight coconut milk containing Thai desserts: coconut jelly, taro conserve, crispy pancake, steamed banana cake, pumpkin in coconut syrup, and coconut-cantaloup ice cream. It was possible in all the formulas to replace coconut milk with 50% or higher Nutrim-10 (as a 5% dispersed solids slurry). Another soluble fiber material was a blend of rice bran and barley flour. It was possible to reduce the saturated fats from coconut cream in a cookie (kanom ping kaset), pumpkin pudding, layer cake, dip for pot crust, taro custard, and saute chicken curry by 47.8, 94.3, 59.8, 75.3, 61.3, and 60.6%, respectively.