The effects of oat beta-glucan incorporation on the quality, structure, consumer acceptance and glycaemic response of steamed bread

摘要

The objective of this study was to evaluate the effects of the incorporation of oat -glucan (OG) on the sensory and nutritional quality of steamed bread. Wheat flour was substituted with OG at levels varying from 0 g/100 g to 5 g/100 g. The results showed that the products containing 1 g/100 g and 3 g/100 g OG produced a comparable overall consumer acceptance while a significantly lower score was given to the product with 5 g/100 g. Nutritionally, the presence of OG impeded in vitro starch hydrolysis by amylolytic enzymes. More importantly, the addition of OG up to 5 g/100 g did bring about a lower in vitro predicted glycaemic index to steamed bread, but it generated insignificant effects on the in vivo glycaemic response. The current work first demonstrated the feasibility of fabricating OG-enriched steamed bread and its nutritional superiority compared to the corresponding normal product.