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Developing a cholesterol-lowering bread based on oat beta-glucan fibre
M. LYLY (1). (1) VAASAN Group, Espoo, Finland

Oat and barley are naturally rich sources of water-soluble fibre beta-glucan. The cholesterol-lowering effect of oat beta-glucan fibre has been scientifically proofed and acknowledged by authorities in the USA and in Europe. Developing a delicious bakery product qualifying for the health claim is challenging, since beta-glucan is sensitive to degradation during the baking process. Many factors, e.g. enzymatic activity, oxidative reactions and processing conditions easily degrade beta-glucan. These may affect the solubility, molecular weight and/or viscosity of beta-glucan, thus weakening the cholesterol-lowering effect. Especially viscosity, formed by beta-glucan in the small intestine, is believed to be crucial for the cholesterol-lowering effect of beta-glucan. The objective was to develop a bread containing oat beta-glucan with viscous properties, thus with cholesterol-lowering ability. Different bread samples were prepared containing oat ingredients and/or other cereal ingredients. The concentration of beta-glucan in the bread samples was measured with AACC 32-23 enzymatic method. Beta-glucan was extracted enzymatically using in vitro method at 37 °C, with amylase and digestion enzymes pepsin and pancreatin. The viscosity of the extracted beta-glucan was measured and results reported at shear rate 10 1/s. The results showed that with careful selection of ingredients, it is possible to develop a bread containing viscous oat beta-glucan, with the ability to lower cholesterol. After developing a delicious product qualifying for the cholesterol-lowering health claim, another step is to have strong communication actions targeted at consumers, health professionals and other stakeholders. Clear communication on the health benefits of the product is essential because it is not possible to directly taste or perceive the health effect after consuming the product.

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