| Title |
Oat β-glucan in milk products: impact on human health / |
| Authors |
Liutkevičius, Algirdas ; Speičienė, Vilma ; Alenčikienė, Gitana ; Mieželienė, Aldona ; Kaminskas, Arvydas ; Abaravičius, Jonas Algis ; Vitkus, Dalius ; Jablonskienė, Valerija |
| Full Text |
|
| Is Part of |
Agriculture and Food.. Sofia : Info Invest. 2015, vol. 3, p. 74-81.. ISSN 1314-8591 |
| Keywords [eng] |
oat β-glucan ; fermented milk beverages ; human health |
| Abstract [eng] |
The aim of this study was to determine the impact of the bioactive ingredient – oat β-glucan – on the quality characteristics of the fermented milk products (kefir, yogurt and fermented milk beverages) made on buttermilk-skimmed milk mixture base and establish the influence of the consumption of one of them on the health characteristics of volunteers. The enrichment of fermented milk products with 0.6 % oat β-glucan had no impact on the fermentation time, enhanced the apparent viscosity and changed sensory properties. The experiments of medical nutrition of volunteers showed a significant decrease of total (p<0.05) and low density lipoprotein (p<0.05) cholesterol, increase in high density lipoprotein cholesterol (p<0.01) in their blood after a 21-day period of consumption of fermented product with β-glucan. According to these findings, consumption of fermented milk beverage prepared on the buttermilk-skimmed milk base and enriched with oat β-glucan had a beneficial effect on human health. |
| Published |
Sofia : Info Invest |
| Type |
Journal article |
| Language |
English |
| Publication date |
2015 |
| CC license |
|
