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

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Year 2014 Vol 3 Issue 1
Document Type : Review Article
¹BV Vijetha1* ² Lalitha Reddy1 ³ AM 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.

The flavored milk was developed with different combination of oat and barley extract along with cow’s milk. Different combinations of oats and barley extract were tried in developing the flavored milk to arrive at a combination based on sensory evaluation using a Hedonic rating scale with a panel of 10 expert judges. The key molecule ß-glucan content was analyzed using assay procedure K-BGLU 06/11 – Megazyme kit 2011. The developed product was analyzed for its biochemical, microbiological quality.

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