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Beta Glucan Applications as Food Additive
There are supporting reasons for the use of some sorts of Beta-glucans for supplementation of food and nutraceuticals. Beta-glucans act in food as free radical scavengers (prevent lipid peroxidation) and induce postprandial production of interferon
by blood leukocytes. Beta-glucans from mushrooms such as Agaricus-bisporus,
Auriculariaauricula, Flammulinavelutipes, Ganodermalucidum, and Lentinusedodes show antioxidant activity and free radical scavenging activity for example,,
and have been recommended for food applications. Beta-glucans from the mushroom L. edodeshave been successfully used as a partial replacement of wheat flour
in baked foods and noodles, and in which they improve batter viscosity and elasticity. A reduction of glycemic index was also reported in beta glucan enriched breakfast bars (Jenkins et al. 2002) and beta glucan containing bread (Cavallero
et al. 2002).
Beta-Glucan Application in Bakery Products
In bakery preparations these are used as stabilizers, thickening agents, and foaming
agents and to promote water retention. These properties give nutraceutical properties to bakery products p. Normal breads prepared with ordinary wheat flour contain
less than 2.5% of dietary fiber, which is insufficient to provide the daily requirement
of dietary fiber if this product is used as a staple. In a research study, Brennan and
Cleary (2007) explored the way an increase the nutritional status of bread using
dietary fiber can be achieved. They suggested the use of barley β-glucan to improve
the dietary fiber content of bread. The addition of β-glucan in bread at a level of
2.5–5% also reduced the release of reducing sugars in an in vitro experiment. A
strong correlation between glycemic index and content of β-glucan in bread was
observed. Incorporation of oat flour into wheat flour that can increase β-glucan content by a value of 2.5% ensuring the daily consumption of β-glucan recommended
by the FDA, provided that the person consumes at least two slices of this bread
(Flander et al. 2007). Addition of β-glucan into bread sometimes causes a reduction
in loaf volume with a firm crumb structure. This reduction in loaf volume is attributed to dilution of gluten content that reduces its property to hold gases during the
fermentation process. Binding of more water in the dough also causes less availability of water to gluten.
β-Glucan Applications in Meat Products
Meat and its derivatives are considered functional foods, but still there is a possibility to add more functional ingredients into them. When mushroom extract was
added into meat products, it provided protection against bacteria and oxidation
Dietary Gums
Beta Glucan Applications as Food Additive
There are supporting reasons for the use of some sorts of Beta-glucans for supplementation of food and nutraceuticals. Beta-glucans act in food as free radical scavengers (prevent lipid peroxidation) and induce postprandial production of interferon
by blood leukocytes. Beta-glucans from mushrooms such as Agaricus-bisporus,
Auriculariaauricula, Flammulinavelutipes, Ganodermalucidum, and Lentinusedodes show antioxidant activity and free radical scavenging activity for example,,
and have been recommended for food applications. Beta-glucans from the mushroom L. edodeshave been successfully used as a partial replacement of wheat flour
in baked foods and noodles, and in which they improve batter viscosity and elasticity. A reduction of glycemic index was also reported in beta glucan enriched breakfast bars (Jenkins et al. 2002) and beta glucan containing bread (Cavallero
et al. 2002).
Beta-Glucan Application in Bakery Products
In bakery preparations these are used as stabilizers, thickening agents, and foaming
agents and to promote water retention. These properties give nutraceutical properties to bakery products p. Normal breads prepared with ordinary wheat flour contain
less than 2.5% of dietary fiber, which is insufficient to provide the daily requirement
of dietary fiber if this product is used as a staple. In a research study, Brennan and
Cleary (2007) explored the way an increase the nutritional status of bread using
dietary fiber can be achieved. They suggested the use of barley β-glucan to improve
the dietary fiber content of bread. The addition of β-glucan in bread at a level of
2.5–5% also reduced the release of reducing sugars in an in vitro experiment. A
strong correlation between glycemic index and content of β-glucan in bread was
observed. Incorporation of oat flour into wheat flour that can increase β-glucan content by a value of 2.5% ensuring the daily consumption of β-glucan recommended
by the FDA, provided that the person consumes at least two slices of this bread
(Flander et al. 2007). Addition of β-glucan into bread sometimes causes a reduction
in loaf volume with a firm crumb structure. This reduction in loaf volume is attributed to dilution of gluten content that reduces its property to hold gases during the
fermentation process. Binding of more water in the dough also causes less availability of water to gluten.
β-Glucan Applications in Meat Products
Meat and its derivatives are considered functional foods, but still there is a possibility to add more functional ingredients into them. When mushroom extract was
added into meat products, it provided protection against bacteria and oxidation
Dietary Gums