Development of Cereal based flavored milk and estimation of
-glucan in oats and barley extract

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Year 2014 Vol 3 Issue 1
Document Type : Review Article
¹BV Vijetha1 ²Lalitha Reddy1 ³AM Natarjan2
¹1Department of Food and Nutrition research center, Smt.VHD Central Institute of Home Science, Bangalore:-560001, Karnataka, India
²1Department of Food and Nutrition research center, Smt.VHD Central Institute of Home Science, Bangalore:-560001, Karnataka, India
³ 2Head, R & D center K C Das Pvt. Ltd Bangalore, Karnataka, India.
Abstract
Dyslipidemia one of the risk factor in coronary heart diseases is on rise due to various lifestyle related. Diet plays a crucial role in combating dyslipidemia, hence there is a need to develop the products with therapeutic value to tackle dyslipidemia. The present investigation is focused on developing value added cereal based (oat flakes and pearl barley) flavored milk containing ß-glucan as the research has highlighted the role of ß-glucan in reducing cholesterol levels.

Dyslipidemia one of the risk factor in coronary heart diseases is on rise due to various lifestyle related. Diet plays a crucial role in combating dyslipidemia, hence there is a need to develop the products with therapeutic value to tackle dyslipidemia. The present investigation is focused on developing value added cereal based (oat flakes and pearl barley) flavored milk containing ß-glucan as the research has highlighted the role of ß-glucan in reducing cholesterol levels.

Keywords
Oats, ß-glucan, sensory attributes, heart diseases.
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