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ARS Home » Research » Publications at this Location » Publication #65223
Title: HYDROLYZED OAT FLOUR USED IN LOW FAT FOODS

Author
item Inglett, George

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 3/24/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Soluble-fibers are considered important dietary substances for good health and disease prevention. Oat soluble fiber, beta-glucan, is known to lower blood cholesterol in animals and humans. The fat substitute, OATRIM, is enzymatically derived from oats and contains the soluble beta-glucan which retains its hypocholesterolemic properties. Many reduced fat and fat-free foods are possible using OATRIM for fat replacement. OATRIM is used broadly in many foods including low-fat meats, fat-free cheeses, and low-fat bakery products. Some sensory parameters of OATRIM usage in oatmeal raisin cookies and chocolate truffles were determined by an analytical sensory evaluation panel and examined.