Effect of processing on the extractability of oat β-glucan

The effects of cooking, baking, fermentation and drying on the extractability of β-glucan were studied. The β-glucan was isolated from porridge, bread and fermentate both fresh and dry. Analyses were performed using three hydrolysis methods: acid hydrolysis (AH) with H2SO4, lichenase hydrolysis (LH) and the modified AOAC 995.15 method (MH). As shown by the DP3:DP4 ratio, processing did not affect the structure of soluble β-glucan. Cooking increased the amount of soluble β-glucan but baking decreased it. Thus, cooking appears to be the most favourable process when health effects are concerned. sults of the three methods were compared statistically. The AH and MH methods, which are based on measurement of glucose, gave similar results. LH, which is based on analysis of oligosaccharides, gave higher results than AH and MH.