A scientific approach to using oat β-glucan in the creation of functional and enriched products

Abstract

Introduction. β-Glucans are a class of soluble dietary fiber composed of D-glucose monomers linked together by β-glycosidic bonds. These polysaccharides are found in a wide range of biological sources, including yeast, fungi, certain types of bacteria, and cereal crops such as barley and oats. Materials and methods. In recent years, there has been a growing interest in using barley and oats as sources of β-glucans due to their economic and environmental benefits. The technological aspects of βglucan extraction and purification from natural sources vary depending on the method used. The purpose of this study was to investigate the effect of β-glucan obtained by enzymatic processing of oats in a laboratory setting on the physical, chemical, and consumer properties of various food products. Results and discussion. A series of experiments was conducted to determine the technological potential of βglucan when added to different food systems. In particular, β-glucan was introduced into raspberry puree to increase its viscosity and improve its texture characteristics as part of confectionery fillings. Conclusion. The obtained data are important for the development of innovative technologies and products aimed at improving the quality of life and health of consumers.