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Delivering β-glucan via selected bakery systems : cake

Kalinga, Danusha Nilakshi (2010) Delivering β-glucan via selected bakery systems : cake. Research Master thesis, Victoria University.

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Abstract

In the western world intake of dietary fibre is low and fat consumption is high. This leads to many diet related diseases, such as, type 2 diabetes, colorectal cancer and cardiovascular disease. Fibre enrichment and fat replacement are effective ways in developing a health-promoting diet. β-glucan, a soluble dietary fibre present in cereal grains, has many health benefits, which include reduction in blood cholesterol and, improving insulin response. Due to its viscosity enhancing and water binding properties, β-glucan is considered as a potential fat replacer. In this thesis β-glucan from oat and barley were studied as functional ingredients in bakery systems using cake as a model to deliver health benefits.

Item Type: Thesis (Research Master thesis)
Additional Information:

Master of Science

Uncontrolled Keywords: dietary fibre, dietetics, fibre enrichment, healthy eating, b-glucan, cereal grains, health effects, chlosterol, fat replacement, oats, barley, functional foods, cake, bakery goods
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1111 Nutrition and Dietetics
Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Depositing User: VU Library
Date Deposited: 15 Sep 2010 23:17
Last Modified: 09 Dec 2014 23:39
URI: http://vuir.vu.edu.au/id/eprint/15799
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