OAT β-GLUCAN IN MILK PRODUCTS: IMPACT ON HUMAN HEALTH
Algirdas Liutkevičius, Vilma Speičienė, Gitana Alenčikienė, Aldona Mieželienė, Arvydas Kaminskas, Jonas Algis Abaravičius, Dalius Vitkus, Valerija Jab
Pages: 74-81
Published: 23 May 2015
Views: 2,549
Downloads: 1,031
Abstract: 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.
Keywords: oat β-glucan, fermented milk beverages, human health
Cite this article: Algirdas Liutkevičius, Vilma Speičienė, Gitana Alenčikienė, Aldona Mieželienė, Arvydas Kaminskas, Jonas Algis Abaravičius, Dalius Vitkus, Valerija Jab. OAT β-GLUCAN IN MILK PRODUCTS: IMPACT ON HUMAN HEALTH. Journal of International Scientific Publications: Agriculture & Food 3, 74-81 (2015). https://www.scientific-publications.net/en/article/1000656/
© 2021 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
