Open AccessTahıl Esaslı Beta-glukan İlavesinin Gıdaların Teknolojik ve Fonksiyonel Özelliklerine Etkisi
Author(s) -
Nihal Şi̇mşekli̇,
İsmail Sait Doğan
Publication year - 2014
Publication title -
türk tarım - gıda bilim ve teknoloji dergisi
Language(s) - English
Resource type - Journals
ISSN - 2148-127X
DOI - 10.24925/turjaf.v3i4.190-195.241
Subject(s) - food science , beta glucan , dietary fiber , polysaccharide , functional food , chemistry , obesity , biology , biochemistry , glucan , endocrinology
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.