Premium
The effects of oat β‐glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread
Author(s) -
Wang Lei,
Ye Fayin,
Feng Liyuan,
Wei Fubin,
Zhao Guohua
Publication year - 2017
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12267
Subject(s) - steamed bread , food science , health benefits , chemistry , glucan , starch , polysaccharide , food products , dietary fiber , biochemistry , medicine , traditional medicine
The objective of this study was to evaluate the effects of the incorporation of oat β‐glucan (OβG) on the sensory and nutritional quality of steamed bread. Wheat flour was substituted with OβG at levels varying from 0 g/100 g to 5 g/100 g. The results showed that the products containing 1 g/100 g and 3 g/100 g OβG produced a comparable overall consumer acceptance while a significantly lower score was given to the product with 5 g/100 g. Nutritionally, the presence of OβG impeded in vitro starch hydrolysis by amylolytic enzymes. More importantly, the addition of OβG up to 5 g/100 g did bring about a lower in vitro predicted glycaemic index to steamed bread, but it generated insignificant effects on the in vivo glycaemic response. The current work first demonstrated the feasibility of fabricating OβG‐enriched steamed bread and its nutritional superiority compared to the corresponding normal product. Practical applications Modern methods of food elaboration and processing frequently reduce the content of dietary fiber (DF). Despite the well‐known health benefits of DF consumption, average intake levels still fall far below recommended ones. Oat β‐glucan (OβG) is a kind of indigestible polysaccharide with diverse bioactivity. This article evaluated the effects of OβG incorporation on quality, structure, consumer acceptance, and glycaemic response of steamed bread. The addition of less than 3 g/100 g of OβG had negligible effects on the consumer acceptance of steamed bread. The enrichment at 5 g/100 g indeed deteriorated the consumer acceptance. Moreover, OβG highly lowered the glycaemic response of steamed bread. The current work first demonstrated the feasibility of fabricating OβG‐enriched steamed bread and its nutritional superiority compared to the corresponding normal product. OβG enriched steamed bread may offer an alternative to improve DF intake of residents.