Extrusion of oats – The effect of water-soluble and –insoluble bran fibre

Juhani Sibakov, Satu Kirjoranta, Syed Ariful Alam, Kirsi Jouppila, Harri Kokkonen, Jukka Jurvelin, Kaisa Poutanen, Nesli Sozer

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

Abstract

Several independent studies have shown that products containing oat β-glucan have a cholesterol-lowering effect. The EU has approved a health claim related to cholesterol-lowering in 2011. To facilitate the 3 g daily intake of β-glucan recommended by the claim, food products high in β-glucan should be developed. This study aimed to improve understanding how the modification of an oat bran fraction containing 30% β-glucan (OBC) affects its use as an extrusion ingredient in oat based extrudates.
Original languageEnglish
Title of host publicationUnknown host publication
Number of pages2
Publication date2012
Publication statusPublished - 2012
MoE publication typeA4 Article in conference proceedings
Event5th Dietary Fibre Conference - Rome, Italy
Duration: 7 May 20129 May 2012

Fields of Science

  • 416 Food Science

Cite this

Sibakov, J., Kirjoranta, S., Alam, S. A., Jouppila, K., Kokkonen, H., Jurvelin, J., ... Sozer, N. (2012). Extrusion of oats – The effect of water-soluble and –insoluble bran fibre. In Unknown host publication