Properties of Cereal Beta-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters

Abstract

Microbiological and sensory evaluations of bread and ketchup supplemented with β-D-glucan hydrogels isolated from wheat, oat, barley, and rye were carried out. Adding hydrocolloids did not affect sensory parameters of bread negatively; moreover rye and oat β-D-glucans improved the total tastiness of bread. Water activity values in fortifi ed breads showed β-D-glucans, except isolated from oat, as elements moderately increasing this parameter and subsequently increasing also bread freshness during the storage. All β-D-glucans resulted in softening the acidic taste of ketchup and did not negatively infl uence the total tastiness. Quality of fortifi ed fresh tomato ketchups and stored for 180 days, were also not negatively infl uenced by the addition of hydrocolloids. Therefore, cereal hydrocolloids could be very perspective in the further exploitation in preparing new health-benefi cial foods.

Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

“…According to the results, absorbance spectra for the control cookies (wheat flour) and 1% -glucan fortified cookies were lower than the absorbance for the cookies made with 2 or 4% -glucan, suggesting that the -glucan incorporation in the cookies at 2 or 4% reduces freshness losses versus control cookies or cookies made with 1% -glucan ( Figure 3). Present findings are supported by Havrlentová et al [48] who analyzed bread and ketchup (having -D-glucan hydrogels) prepared with wheat, oat, barley, and rye. They reported bread freshness during the storage which was possible due to the addition of -D-glucan barley and rye.…”

Divergence of barley and oat varieties according to their content of β-glucan

“…[34][35][36] Havrlentova and Kraic noted a large variation in the content of β-glucan in barley and oat varieties in all genotypes and indicated that barley and oat may be convenient sources of β-glucan. 34 Based of the biochemical analysis of the β-glucan content in the investigated oat and barley varieties, it could be concluded that the content of β-glucan was higher in the barley varieties than in the oat varieties, which could be observed through the average value of the β-glucan contents (6.6 % of the dry weight of the grain in the analyzed barley varieties, but only 4.65 % of the dry weight of the grain of the analyzed oat varieties). In the tested barley varieties, the β-glucan content ranged from 3.52 to 7.81 % of the dry grain weight, while the β-glucan content of analyzed oat varieties ranged from 3.15 to 7.28 % of the dry grain weight.…”

Health-promoting substances contained in cereals (review)

“…Out of cereals, the highest amounts of β-glucans are found in barley and oat grains (Havrlentová & Kraic 2006). The FDA determined that an effective daily intake of β-glucan is 3 g, but there have been few attempts to establish a dose response (which may differ among different subject groups and depend upon baseline level).…”