Skip to main content
padlock icon - secure page this page is secure

Open Access Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods

Download Article:

The full text article is available externally.

The article you have requested is supplied via the DOAJ. View from original source.

Nowadays usage of dietary fibers in foods has been increasing duo to revealing of health benefits. Beta-glucans found especially in oats and barley, are polysaccharide and source of water-soluble dietary fiber. Positive effects of beta-glucans like healing coronary-heart disease, lowering blood cholesterol level, balancing blood sugar level and preventing obesity, made beta-glucans widespread functional food components for producing various foods. In addition to beneficial physiological effects of beta-glucans, they texturize, gelatinize, emulsify and stabilize the foods. They increase viscosity, replace fat and enhance rheological properties in cereal, meat and dairy products. They are also used to produce packing material depending on their mechanical properties and molecular weights. In this review, effects of addition of cereal based beta-glucans on technological and functional properties of various foods are revealed based on previous studies.
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Document Type: Research Article

Affiliations: 1: Siirt Üniversitesi, Siirt Meslek Yüksekokulu 2: Yüzüncü Yıl Üniversitesi, Mühendislik Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Zeve Kampüsü, 65080 Van,

Publication date: January 1, 2014

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more