Delivering β-glucan via selected bakery systems : cake

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

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.

Additional Information

Master of Science
Item type Thesis (Research Master thesis)
URI https://vuir.vu.edu.au/id/eprint/15799
Subjects Historical > FOR Classification > 0908 Food Sciences
Historical > FOR Classification > 1111 Nutrition and Dietetics
Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Keywords dietary fibre, dietetics, fibre enrichment, healthy eating, b-glucan, cereal grains, health effects, chlosterol, fat replacement, oats, barley, functional foods, cake, bakery goods
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