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

Forskningsoutput: Kapitel i bok/rapport/konferenshandlingKonferensbidragVetenskapligPeer review

Sammanfattning

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.
Originalspråkengelska
Titel på gästpublikationUnknown host publication
Antal sidor2
Utgivningsdatum2012
StatusPublicerad - 2012
MoE-publikationstypA4 Artikel i en konferenspublikation
Evenemang5th Dietary Fibre Conference - Rome, Italien
Varaktighet: 7 maj 20129 maj 2012

Vetenskapsgrenar

  • 416 Livsmedelsvetenskap

Citera det här

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. I Unknown host publication