Fermentaation vaikutus β-glukaanin viskositeettiin ja uuttuvuuteen kauraleivässä mahasuolikanavan in vitro -mallinnuksen avulla
Year: 2026
Type: article
Abstract: Oat β-glucan is widely known for its health effects, which are related to its ability to form viscous solutions in the gut. The aim of this thesis was to study the impact of fermentation on extractability and viscosity of β-glucan in oat bread using in vitro gastrointestinal model. The thesis work was focused on in vitro gastrointestinal model experiments, and the sourdoughs and the bread baking and its quality assessment were part of the project “SPC sourdough in Nordic style breads and its effects on bread nutritional properties” project funded by SPC Group (Seoul, South Korea). Breads that were baked with two different types of sourdough were subjected to in vitro digestion. The viscosity was studied using a rheometer, and the β-glucan content of the breads was determined to evaluate the extractability. Variance between the samples was observed in the extractability. It was observed that viscosity increased as β-glucan concentration increased suggesting that the β-glucan was not entirely degraded during the breadmaking process. The viscosity also varied between the samples; with the same concentration of β-glucan other samples produced considerably higher viscosities. The results provide valuable evidence that the fermentation process used in the study might increase the extractability and viscosity and thus the cholesterol-lowering effect of β-glucan.
Source: Työväentutkimus Vuosikirja
Author: Ojanen, Maija
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7197845463