Development of an Enhanced Beta Glucan Beverage: Evaluating Satiety, Nutrition, and Shelf Stability

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Institute of Food Technologists Annual Meeting and Food Expo, Chicago, IL.


Oat and barley are good sources of dietary fiber, especially β-glucans. Currently, dietary fiber intake among adults in the United States averages about 15 grams a day, which is significantly lower than the recommended 25 to 30 grams a day. This makes dietary fiber a shortfall nutrient and as such, a nutrient of public health concern in older adults. A limited variety of high moisture products have been made from oats and barley. Studies have shown that the addition of β-glucans to beverages or high moisture products impairs their sensory qualities (relatively high viscosity) despite improving other rheological properties. Thus, the development of β-glucan fortified foods remains to be highly challenging. Partial enzyme and acid hydrolyses were employed to reduce the high viscosity while maintaining its satiety increasing functionality and nutritional content. The effects of partial enzyme hydrolysis and partial acid hydrolysis on the viscosity, beta-glucan content, and hunger suppressing functionality of the beverage containing a blend of GMI423 oat flour and barley flour were studied. Hydrolyses were performed at 50% moisture content at 50°C. Partial enzyme hydrolysis using beta glucanase in a 1% substrate concentration with constant stirring and a 1min deactivation at 80°C, resulted in reducing the viscosity 153 ~ 185 centipoises(Cp) to 45 ~ 57 centipoises (Cp). Also, the beta glucan content of the beverage decreased from 6.52 to 6.23% and it was shown to increase fullness, reduce hunger, reduce the desire to eat, and prospective intake. Partial acid hydrolysis was carried out with an addition of ascorbic acid (10 mM) in the presence of iron sulfate, with the viscosity decrease inhibited by introducing a OH- scavenger (glucose) in the solution. This resulted in a slight viscosity decrease from 153 to 185 centipoises (Cp) to 127 to 155 centipoises(Cp). Also, there was almost no difference observed in the beta glucan content of the beverage. Partial acid hydrolyzed beverage was not preferred in taste tests. Partial enzyme hydrolysis was therefore shown to be an effective method to reduce beverage viscosity, maintain beta glucan content, improve sensory parameters, and increase satiety.

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