Oat bran from experimental oat lines (Avena sativa) with increased beta-glucan content, N979-5-2-4 and IA95111, had a greater amount of total beta-glucan, water absorption and water solubility indices than bran from public oat cultivars, 'Paul' and 'Jim, ' or retail oat products, Oat Bran and Old Fashioned Quick Oats (both, Quaker Oats Company); with positive correlations between total beta-glucan and water absorption index (r = 0.853), and water solubility index (r = 0.820). N979 and IA95 brans bound 99% of bile acids, and had the greatest Rapid Visco Analyser values for peak viscosity, final viscosity, trough, and breakdown. Jim produced the most gas and short-chain fatty-acids, but had the lowest pH during fermentation. By sensory evaluation, N979 and IA95 brans: (1) had larger particle sizes, less creaminess and mouth-coating in porridge; and (2) were more crumbly and gritty, but less moist and cohesive, in muffins than public cultivars.Hypercholesterolemia has long been known to be a major risk factor for coronary heart disease (CHD). ... A human feeding study determined a daily intake of 3 g of soluble fiber from oat was needed to reduce cholesterol by 0.13-0.16 mg/dLanbsp;...
|Title||:||Chemical and Sensory Characterization of Oat Bran from Experimental Oat Lines with Varying Amounts of Total Beta-glucan|
|Author||:||Krisha Lynn Miller|
|Publisher||:||ProQuest - 2007|