Author
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Inglett, George |
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Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only Publication Acceptance Date: 10/15/1998 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Oat and barley soluble beta-glucan hydrocolloids were prepared for enhancing textural qualities and health benefits of functional foods. They were obtained in high yields by a natural extraction process that removed coarse fiber components from oat and barley materials. When these compositions were used in combination with regularly milled oat and barley flours, many foods could be prepared that had high levels of soluble beta-glucan. The hydrocolloids were also used to prepare moist and smooth textured low-fat and fat-free foods with increased cohesiveness. These hydrocolloids could further be used as dairy cream, coconut cream, or milk substitutes in foods, such as frozen desserts, milk, cheese, and non-dairy creamers. Investigations were also conducted in which these hydrocolloids were co-processed with other cereal and soy materials. Results showed that these co-processed materials provide many opportunities for increasing health benefits of foods. |
