Extractability and viscosity of β-glucan from oat bread during in vitro digestion

Oat β-glucan is well known for its health benefits, which are related to its rheological behavior in the gut. The objective of this thesis was to investigate the extractability and viscosity of β-glucan from oat bread under physiological conditions and to see whether there were varietal differences. Oat flours of twenty different cultivars were used to bake breads which were subjected to in vitro digestion. The resulting extracts were studied for viscosity using a rheometer, and the β-glucan contents of the breads and the extracts were determined to evaluate the extractability. In addition, the effect of flour particle size on extractability was investigated. Variance in the in vitro extractability of β-glucan was seen between cultivars, which was not explained by flour particle size. All samples produced highly viscous extracts, and the viscosities increased sharply with increasing β-glucan concentration, which suggests that the β-glucan was not extensively degraded during the breadmaking process. The viscosities also varied between cultivars, as some exhibited considerably higher viscosities at similar concentrations. The results indicate that the β-glucan from the oat breads would have good capacity to increase viscosity in the intestine, although varietal differences were observed.

Grantor dc:publisher

Helsingin yliopisto

Year dc:date.issued

2021

Author dc:creator

• Laitinen, Miikka

Contributors dc:contributor

• Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta
• University of Helsinki, Faculty of Agriculture and Forestry
• Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten

• beta-glucan
• oat bread
• in vitro digestion
• viscosity

Language dc:language.iso

eng

Identifier URI

URN:NBN:fi:hulib-202106183114

OAI identifier oai:identifier

oai:helda.helsinki.fi:10138/331552