Structural characterization of water-insoluble nonstarchy polysaccharides of oats and barley

Enrichment of Wheat Flour Noodles with Oat Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Properties

“…The obtained results for wheat flour were in correlation with earlier results reported by Kulkarni et al, (2012), while the oat flour results were found to be in agreement with Johansson et al, (2004); Virkki et al, (2005); Majzoobi et al, (2012). The results revealed that the proteins and minerals content of oat flour was 28.26% and 21.05% respectively higher than wheat flour indicating it to be their vital source.…”

β-glucans and their significance for the preparation of functional foods - a review

“…Extensive research has been done into the structure and properties of watersoluble β-glucans in contrast to water-insoluble β-glucans (Johansson et al 2000;Ren et al 2003). Generally, no sharp distinction exists between the soluble and insoluble fractions and the ratio is highly dependent on the extraction conditions of the soluble fibre (Virkki et al 2005). Glucans are usually concentrated in the internal aleurone and subaleurone endosperm cells walls (Charalampopoulos et al 2002;Demirbas 2005;Holtekjølen et al 2006).…”

Determination of water-insoluble β-D-glucan in the whole-grain cereals and pseudocereals

“…In the foreign literature, the application of enzymatic methods on the use of α-amylase, lichenase, and β-glucoseoxidase (Zhang et al 2002;Megazyme 2004) is often an object for discussion. For the detection are used: FIA-CALCOFLUOR methods (Navarro et al 1995;Marklinder et al 1996), HPLC (Pérez-vendrell et al 1995), capillary electrophoresis (Johansson et al 2004), UV-spectra (Genc et al 2001;Demirbas 2005) or IR-spectra (Virkki et al 2005), or non-enzymatic methods such as, for example, filtration and centrifugation dialysis to quantify the dietary fibre (Lambo et al 2004). The dates are documented in Table 1.…”

“…In addition to our primary methodical aim, we tried to determine the breeding of cultivars, namely the genotypes with a significant content of β-glucans that are perspectively thought as a source for the development and production of functional foods, differing from foods commonly used up to now (cereal breakfast, drinks, sauces, youghurts, etc.). Virkki et al (2005), Johansson et al (2004) 3.49-4.10 enzymatic (Megazyme)/FIA, HPLC Pérez-Vendrell et al (1995) 2.98-8.62 Megazyme Zhang et al (2002) 4.70-5.10 enzymatic Saulnier et al (1994) 1.70-7.20 enzymatic/UV spectra Genc et al (2001) 3.20-4.60 enzymatic/UV spectra Demirbas (2005) 1.90-4.00 enzymatic/FIA, Calcofluor Marklinder et al (1996) 30.0-33.3 physicochemical Lambo et al (2005) Oats 4.00 enzymatic/IR spectra Virkki et al (2005), Johansson et al (2004) 2.20-6.60 enzymatic/UV spectra Genc et al (2001) 3.90-5.70 enzymatic Demirbas (2005) 10.9-11.0 physicochemical Lambo et al (2005) Wheat 0.47-1.40 enzymatic/UV spectra Genc et al (2001) 0.50-1.10 enzymatic/UV spectra Demirbas (2005) Spelt 0.60-1.20 enzymatic/UV spectra Demirbas (2005) …”