Influence of oat β-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes

Marika Lyly (Corresponding Author), Marjatta Salmenkallio-Marttila, Tapani Suortti, Karin Autio, Kaisa Poutanen, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

33 Citations (Scopus)

Abstract

The aim was to study the effect of concentration and molecular weight of four different β‐glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β‐glucan, two were more‐processed low molecular weight β‐glucan preparations. Twelve beverage samples containing 0.25–2% β‐glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β‐glucan, depending on β‐glucan preparation. Beverages made with the bran‐type preparations were more viscous and had higher perceived thickness than beverages made with more‐processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more‐processed β‐glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β‐glucan in a product.
Original languageEnglish
Pages (from-to)536-541
Number of pages6
JournalCereal Chemistry
Volume80
Issue number5
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

mouthfeel
Beverages
Glucans
glucans
rheological properties
prototypes
beverages
oats
Molecular Weight
Molecular weight
molecular weight
Viscosity
viscosity
Carboxymethylcellulose Sodium
Avena
carboxymethylcellulose
Viscosity measurement
Shear deformation
shears
sampling

Cite this

Lyly, Marika ; Salmenkallio-Marttila, Marjatta ; Suortti, Tapani ; Autio, Karin ; Poutanen, Kaisa ; Lähteenmäki, Liisa. / Influence of oat β-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes. In: Cereal Chemistry. 2003 ; Vol. 80, No. 5. pp. 536-541.
@article{e71257fe234343279a89f87e433f199b,
title = "Influence of oat β-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes",
abstract = "The aim was to study the effect of concentration and molecular weight of four different β‐glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β‐glucan, two were more‐processed low molecular weight β‐glucan preparations. Twelve beverage samples containing 0.25–2{\%} β‐glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β‐glucan, depending on β‐glucan preparation. Beverages made with the bran‐type preparations were more viscous and had higher perceived thickness than beverages made with more‐processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more‐processed β‐glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β‐glucan in a product.",
author = "Marika Lyly and Marjatta Salmenkallio-Marttila and Tapani Suortti and Karin Autio and Kaisa Poutanen and Liisa L{\"a}hteenm{\"a}ki",
year = "2003",
doi = "10.1094/CCHEM.2003.80.5.536",
language = "English",
volume = "80",
pages = "536--541",
journal = "Cereal Chemistry",
issn = "0009-0352",
publisher = "AACC International",
number = "5",

}

Influence of oat β-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes. / Lyly, Marika (Corresponding Author); Salmenkallio-Marttila, Marjatta; Suortti, Tapani; Autio, Karin; Poutanen, Kaisa; Lähteenmäki, Liisa.

In: Cereal Chemistry, Vol. 80, No. 5, 2003, p. 536-541.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Influence of oat β-glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes

AU - Lyly, Marika

AU - Salmenkallio-Marttila, Marjatta

AU - Suortti, Tapani

AU - Autio, Karin

AU - Poutanen, Kaisa

AU - Lähteenmäki, Liisa

PY - 2003

Y1 - 2003

N2 - The aim was to study the effect of concentration and molecular weight of four different β‐glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β‐glucan, two were more‐processed low molecular weight β‐glucan preparations. Twelve beverage samples containing 0.25–2% β‐glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β‐glucan, depending on β‐glucan preparation. Beverages made with the bran‐type preparations were more viscous and had higher perceived thickness than beverages made with more‐processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more‐processed β‐glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β‐glucan in a product.

AB - The aim was to study the effect of concentration and molecular weight of four different β‐glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were brantype containing high molecular weight β‐glucan, two were more‐processed low molecular weight β‐glucan preparations. Twelve beverage samples containing 0.25–2% β‐glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of β‐glucan, depending on β‐glucan preparation. Beverages made with the bran‐type preparations were more viscous and had higher perceived thickness than beverages made with more‐processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63–0.78; P ≤ 0.001). Technologically, more‐processed β‐glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of β‐glucan in a product.

U2 - 10.1094/CCHEM.2003.80.5.536

DO - 10.1094/CCHEM.2003.80.5.536

M3 - Article

VL - 80

SP - 536

EP - 541

JO - Cereal Chemistry

JF - Cereal Chemistry

SN - 0009-0352

IS - 5

ER -