Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks

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Title

Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

β-glucan is a commonly researched plant cell wall component that when incorporated into food products has been associated with cholesterol and glycaemic response reductions. This study focusses on β-glucan rich fractions from barley and mushroom used in the production of extruded ready to eat snacks. Inclusion of barley β-glucan rich fractions and mushroom β-glucan fractions at 10 % levels increased the total dietary fibre content of extrudates compared to the control (P < 0.05). Product expa...

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Format

Research Paper

Research format

Journal article

Date created

2013-03

Creator

Brennan, Margaret / Derbyshire, E / Tiwari, BK / Brennan, CS

URL

https://hdl.handle.net/10182/7831

Related subjects

dietary fibre / glycaemic index / extrusion / cereal / ready to eat snacks / Humans / Agaricales / Hordeum / Starch / Dietary Carbohydrates / Blood Glucose / beta-Glucans / Diet / Glycemic Index / Hardness / Food Handling / Dietary Fiber / Snacks / Food Sciences / Food Nutritional Balance / Food Processing / Food sciences / Nutrition and dietetics

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© Springer Science+Business Media New York 2012 (With the exceptions noted in http://researcharchive.lincoln.ac.nz/page/rights, this metadata is available under a Creative Commons Zero license.)

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