Physical state of soluble oat fibre and health claims

H. Salovaara; T. Sontag-Strohm; H. Anttila

Physical state of soluble oat fibre and health claims

In: Dietary fibre components and functions

Authors:

H. Salovaara

H. Salovaara ¹Department of Food Technology, P.O. Box 66 (Viikki EE, Agnes Sjöberginkatu 2), FIN-00014 University of Helsinki, Finland; hannu.salovaara@helsinki.fi

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T. Sontag-Strohm

T. Sontag-Strohm ¹Department of Food Technology, P.O. Box 66 (Viikki EE, Agnes Sjöberginkatu 2), FIN-00014 University of Helsinki, Finland; hannu.salovaara@helsinki.fi

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, and

H. Anttila

H. Anttila ¹Department of Food Technology, P.O. Box 66 (Viikki EE, Agnes Sjöberginkatu 2), FIN-00014 University of Helsinki, Finland; hannu.salovaara@helsinki.fi
²Current affiliation: Fazer Bakeries Ltd., Vantaa, Finland

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Type:: Chapter

Pages:: 91–112

DOI:: https://doi.org/10.3920/978-90-8686-622-9_006

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The mechanisms by which soluble oat fibre can reduce cholesterol and attenuate sugar level have not been definitely established. The most common hypothesis is based on increased intestinal viscosity by the (1→3)(1→4)-β-D-glucan, or β- glucan, the major component of soluble oat fibre. For a physiological effect an adequate quantity or dose of β-glucan in the food is required. In spite of the popularity of the viscosity hypothesis, little attention has been paid analytically to this qualitative property of the soluble fibre. In the present paper we have listed and shortly reviewed clinical studies from the past ten years collecting pieces of information on viscosity, molecular weight or other physiochemical properties describing the soluble fibre. Only few studies indicated any such qualitative data. However, the physical state of β-glucan, such as extractability and viscosity, can be critically affected during food preparation and by manufacturing. Enzymes, heat treatments, drying and freezing may affect extractability and viscosity of β-glucan, and these changes may occur without a change in the soluble fibre content as analysed according to the standard enzymatic-gravimetric procedure. In this paper we are also proposing and discussing the potential of a viscometric method as a complementary tool in dietary fibre analysis when evaluating foods and ingredients meant to carry health claims that are based on the soluble β- glucan fibre from oats.

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Dietary fibre components and functions

E-Book ISBN:: 9789086866229

Publisher:: Wageningen Academic

Print Publication Date:: 24 Oct 2007

Subjects
- Life Sciences

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Physical state of soluble oat fibre and health claims

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Dietary fibre components and functions

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