Influence of Oat beta-Glucan Preparations on the Perception of Mouthfeel and on Rheological Properties in Beverage Prototypes

The aim was to study the effect of concentration and molecular weight of four different beta-glucan preparations on the perceived sensory quality of a beverage prototype. The correlations between sensory and instrumental measures were investigated. Two of the preparations were bran-type containing high molecular weight beta-glucan, two were more-processed low molecular weight beta-glucan preparations. Twelve beverage samples containing 0.25-2% beta-glucan and one reference sample thickened with carboxymethyl cellulose (CMC) were profiled by a sensory panel and analyzed by instrumental measurements (viscosity and molecular weight). Sensory profiles of the beverages varied at the same concentration of betaglucan, depending on beta-glucan preparation. Beverages made with the bran-type preparations were more viscous and had higher perceived thickness than beverages made with more-processed, low molecular weight preparations. Moderate correlations were obtained between perceived thickness and sliminess and instrumental viscosity at all shear rates between 26 and 100/sec (r = 0.63-0.78; P < 0.001). Technologically, more-processed beta-glucan preparations are easier to add into a beverage in amounts sufficient for achieving a physiologically functional amount of beta-glucan in a product.