SR9217 - Optimization of Oat and Barley Beta-Glucan Bioactivity in Cereal-Based Bakery Products

This project was funded by OMAFRA through the 2009 New Directions & Alternative Renewable Fuels Research program.

Lead researcher

Dr. Koushik Seetharaman, Dept. of Food Science, University of Guelph

Objectives

1. To understand the causes for depolymerisation of Beta-glucans in wheat-based baked products
2. To characterize the kinetics and properties of the factors that lead to the depolymerisation of Beta-glucan
3. To investigate other chemical moieties that might cause the breakdown
4. To develop strategies to maintain the functionality of Beta-glucans in the baked product systems.

Expected benefits

Provide a scientific basis for the industry to incorporate Beta-glucan in baked products under conditions that will maintain or enhance its health benefits. This can also help support health claims for Beta-glucan in foods in Canada.

Results

Currently not available

Related information

• Other projects which were funded through the 2009 New Directions & Alternative Renewable Fuels Research Program
• The Alternative Renewable Fuels Research and Development Fund
• The New Directions Research Program