204
reactions. This was actually attributed to the presence of β-glucan and other dietary
fibers along with several natural antioxidants. This addition of mushroom extract
also resulted in stabilization of meat color in the final products. Storage duration
may be doubled or even tripled by this technique (Aida et al. 2009). Some other
functions of β-glucan and several other forms of dietary fibers in processed meat
include: as binding agent, as fillers, as extender ingredient, and as fat replacers, as
well as to add a synergistic effect with nutrients, to control pH, to improve emulsion
stability, to improve water holding capacity, and to expand its sensory parameters
(Talukder 2015).
β-Glucan and Dairy Products
Fermented dairy products can be used develop effective delivery systems for
β-glucans from various sources. Addition of β-glucans into milk or milk products or
into dairy-based derived protein gels during the process of fermentation that produces acids and oxidative products of monosaccharides results in production of
glucono-δ-lactone. This substance may modify textural, physiochemical, chemical,
and sensory properties of milk products due to phase separation between these polysaccharides and milk proteins, thus altering the gelation process through retardation
of interaction between proteins and carbohydrates. Higher temperatures during fermentation also favor acidification in these products, yielding a shorter gelation time.
Exopolysaccharides from Lactobacillus kefiranofaciens are rich in dietary fiber,
including β-glucan, and also possess similar capacities to apply in dairy products
(Ahmed et al. 2013).
β-Glucan and Pasta Products
In the modern era, consumers are demanding more products having health implications. These health benefits may be added in commonly consumed foods like pasta
products. When β-glucan from an unusual source, Amaranthusmantegazzianus, was
added in wheat flour, it improved the pasta characteristics and positively influenced
the dietary fiber content and the glycemic index, along with an improvement in
carbohydrate and protein digestibility. Beneficial effects can be achieved if this
source is added at a 30% level (Martinez et al. 2016). The incorporation of barley
β-glucan into pasta has documented health benefits such as lowering of the glycaemic index. Beyond its physiological benefits, it also requires suitable changes in
processing methods as well to cause improvement in color, flavor, taste, and texture
(Izydorczyk and Dexter 2008). Barley β-glucan, when incorporated into wheat
flour, imparts increased strength to dough, causes required changes in viscoelastic
properties of the dough, and makes the dough high resistance to mixing (Izydorczyk
et al. 2001).
P. Chatur et al.
reactions. This was actually attributed to the presence of β-glucan and other dietary
fibers along with several natural antioxidants. This addition of mushroom extract
also resulted in stabilization of meat color in the final products. Storage duration
may be doubled or even tripled by this technique (Aida et al. 2009). Some other
functions of β-glucan and several other forms of dietary fibers in processed meat
include: as binding agent, as fillers, as extender ingredient, and as fat replacers, as
well as to add a synergistic effect with nutrients, to control pH, to improve emulsion
stability, to improve water holding capacity, and to expand its sensory parameters
(Talukder 2015).
β-Glucan and Dairy Products
Fermented dairy products can be used develop effective delivery systems for
β-glucans from various sources. Addition of β-glucans into milk or milk products or
into dairy-based derived protein gels during the process of fermentation that produces acids and oxidative products of monosaccharides results in production of
glucono-δ-lactone. This substance may modify textural, physiochemical, chemical,
and sensory properties of milk products due to phase separation between these polysaccharides and milk proteins, thus altering the gelation process through retardation
of interaction between proteins and carbohydrates. Higher temperatures during fermentation also favor acidification in these products, yielding a shorter gelation time.
Exopolysaccharides from Lactobacillus kefiranofaciens are rich in dietary fiber,
including β-glucan, and also possess similar capacities to apply in dairy products
(Ahmed et al. 2013).
β-Glucan and Pasta Products
In the modern era, consumers are demanding more products having health implications. These health benefits may be added in commonly consumed foods like pasta
products. When β-glucan from an unusual source, Amaranthusmantegazzianus, was
added in wheat flour, it improved the pasta characteristics and positively influenced
the dietary fiber content and the glycemic index, along with an improvement in
carbohydrate and protein digestibility. Beneficial effects can be achieved if this
source is added at a 30% level (Martinez et al. 2016). The incorporation of barley
β-glucan into pasta has documented health benefits such as lowering of the glycaemic index. Beyond its physiological benefits, it also requires suitable changes in
processing methods as well to cause improvement in color, flavor, taste, and texture
(Izydorczyk and Dexter 2008). Barley β-glucan, when incorporated into wheat
flour, imparts increased strength to dough, causes required changes in viscoelastic
properties of the dough, and makes the dough high resistance to mixing (Izydorczyk
et al. 2001).
P. Chatur et al.