Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods
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 chol...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2014-12-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/241 |
| _version_ | 1797914468718477312 |
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| author | Nihal Şimşekli İsmail Sait Doğan |
| author_facet | Nihal Şimşekli İsmail Sait Doğan |
| author_sort | Nihal Şimşekli |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-10T12:27:10Z |
| format | Article |
| id | doaj.art-fbdd1231f9dc4da6ac484eab6147c9a3 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T12:27:10Z |
| publishDate | 2014-12-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-fbdd1231f9dc4da6ac484eab6147c9a32023-02-15T16:15:07ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2014-12-013419019510.24925/turjaf.v3i4.190-195.241114Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of FoodsNihal Şimşekli0İsmail Sait Doğan1Siirt Üniversitesi, Siirt Meslek YüksekokuluYüzüncü Yıl Üniversitesi, Mühendislik Mimarlık Fakültesi, Gıda Mühendisliği Bölümü, Zeve Kampüsü, 65080 Van,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.http://www.agrifoodscience.com/index.php/TURJAF/article/view/241Beta–glukanFonksiyonel gıdaArpaYulafDiyet lif |
| spellingShingle | Nihal Şimşekli İsmail Sait Doğan Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods Turkish Journal of Agriculture: Food Science and Technology Beta–glukan Fonksiyonel gıda Arpa Yulaf Diyet lif |
| title | Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods |
| title_full | Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods |
| title_fullStr | Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods |
| title_full_unstemmed | Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods |
| title_short | Effect of Addition of Cereal Based Beta-glucan on Technological and Functional Properties of Foods |
| title_sort | effect of addition of cereal based beta glucan on technological and functional properties of foods |
| topic | Beta–glukan Fonksiyonel gıda Arpa Yulaf Diyet lif |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/241 |
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