2026-09-20T12:32:08Zhttps://helda.helsinki.fi/server/oai/request

oai:helda.helsinki.fi:10138/3315522026-07-22T11:41:08Zcom_10138_18086com_10138_17738col_10138_18092

Helsingin yliopisto, Maatalous-metsätieteellinen tiedekunta University of Helsinki, Faculty of Agriculture and Forestry Helsingfors universitet, Agrikultur- och forstvetenskapliga fakulteten Laitinen, Miikka Sontag-Strohm, Tuula Mäkelä, Noora Sammalisto, Saara 2021 URN:NBN:fi:hulib-202106183114 http://hdl.handle.net/10138/331552 Oat β-glucan is well known for its health benefits, which are related to its rheological behavior in the gut. The objective of this thesis was to investigate the extractability and viscosity of β-glucan from oat bread under physiological conditions and to see whether there were varietal differences. Oat flours of twenty different cultivars were used to bake breads which were subjected to in vitro digestion. The resulting extracts were studied for viscosity using a rheometer, and the β-glucan contents of the breads and the extracts were determined to evaluate the extractability. In addition, the effect of flour particle size on extractability was investigated. Variance in the in vitro extractability of β-glucan was seen between cultivars, which was not explained by flour particle size. All samples produced highly viscous extracts, and the viscosities increased sharply with increasing β-glucan concentration, which suggests that the β-glucan was not extensively degraded during the breadmaking process. The viscosities also varied between cultivars, as some exhibited considerably higher viscosities at similar concentrations. The results indicate that the β-glucan from the oat breads would have good capacity to increase viscosity in the intestine, although varietal differences were observed. eng Helsingin yliopisto University of Helsinki Helsingfors universitet beta-glucan oat bread in vitro digestion viscosity ei opintosuuntaa no specialization ingen studieinriktning Elintarviketieteiden maisteriohjelma Master's Programme in Food Sciences Magisterprogrammet i livsmedelsvetenskaper Extractability and viscosity of β-glucan from oat bread during in vitro digestion pro gradu -tutkielmat master's thesis pro gradu-avhandlingar restrictedAccess URN:NBN:fi:hulib-202106183114 restricted