Mouthfeel in beverage prototypes containing beta-glucan

Marika Lyly, Marjatta Salmenkallio-Marttila, Tapani Suortti, Karin Autio, Kaisa Poutanen, Liisa Lähteenmäki

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Abstract

The soluble oat fibre has been shown to have an effect on the postprandial blood glucose levels and to reduce blood cholesterol levels. In USA, the Food and Drug Administration (FDA) allows a generic health claim for oat and oat products concerning the cholesterol lowering effect of beta-glucan. The high viscosity of beta-glucan is expected to influence both sensory quality and physiological functionality. The objective was to study how concentration and molecular weight of four different beta-glucan preparations affect the perceived sensory quality of a beverage prototype. Two of the used beta-glucan preparations were bran-type, high molecular weight preparations and the other two more processed beta-glucan preparations with lower molecular weight. Twelve beverage samples prepared with these beta-glucan preparations, containing 0.25-2.0% beta-glucan, and a reference sample thickened with carboxymethyl cellulose (CMC, 1.3%) were evaluated by a sensory panel using descriptive analysis. Sensory profiles of the beverages varied at the same concentration of beta-glucan, depending on the type of beta-glucan preparation. More processed, small molecular weight preparations had lower perceived thickness than bran-type, not processed high molecular weight preparations. Technologically it is possible to prepare beverages containing physiologically effective amounts of beta-glucan. For practical reasons it is easier to use small molecular weight beta-glucan, because the viscosity is not so high, but the relationship between physiological functionality and molecular weight has to be beard in mind.
Original languageEnglish
Title of host publicationThe 5th Pangborn sensory science symposium: a sensory revolution
Subtitle of host publicationSymposium program & abstract book
Publication statusPublished - 2003
MoE publication typeNot Eligible
Event5th Pangborn Sensory Science Symposium - Boston, United States
Duration: 20 Jul 200324 Jul 2003

Conference

Conference5th Pangborn Sensory Science Symposium
CountryUnited States
CityBoston
Period20/07/0324/07/03

Keywords

  • beta-glucan
  • Sensory quality
  • Mouthfeel
  • Beverage

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    Lyly, M., Salmenkallio-Marttila, M., Suortti, T., Autio, K., Poutanen, K., & Lähteenmäki, L. (2003). Mouthfeel in beverage prototypes containing beta-glucan. In The 5th Pangborn sensory science symposium: a sensory revolution: Symposium program & abstract book [P206]