Characterization of oat bran β-glucan with special reference to efficacy study to elucidate its health claims for diabetic patients

• Autor(a) principal: KHAN,Muhammad Asif
• Data de Publicação: 2021
• Outros Autores: AMIR,Rai Muhammad, AMEER,Kashif, RAKHA,Allah, FAIZ,Farrukh, HAYAT,Imran, NADEEM,Muhammad, AHMED,Zaheer, RIAZ,Aayesha, ASHRAF,Ijaz
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100105
• topic: oat; characterization; β-glucan; hypercholesterolemic; diabetes; health benefits

Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Moreover, the glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p < 0.05) on appearance, mouth feel and overall acceptability. Convincingly, it is recommended that processed oat bran may be introduced in diet-based remedy to rheostat lifestyle-related disorders.