Added [beta]-glucan as a source of fibre for consumers
By: Marika Lyly.
Contributors: Valtion teknillinen tutkimuskeskus.
Series: VTT publications -- 594.; VTT julkaisuja -- 594.
Publisher: VTT Technical Research Centre of Finland
Published: 2006
Place of publication: Espoo, Finland
Language: eng
ISBN-13: 9789513867003; 9789513867010
Subjects: Fiber in human nutrition.; Glucans.
Description: The intake of dietary fibre does not currently meet the recommendations in many Western countries. However, a diet abundant in dietary fibre has been linked with a reduced risk of many diseases, such as type 2 diabetes, colorectal cancer and cardiovascular disease. For that reason, dietary fibre can be considered as an essential component in a health-promoting diet and it is important to find new ways to increase its intake. Beta-glucan could be an effective type of dietary fibre when added into foods because of its proven health effects; it has been shown to reduce elevated blood cholesterol levels and balance blood glucose and insulin response after meals. Adding physiologically effective amounts of beta-glucan into foods may be difficult as regards the processing and sensory quality of the foods, as consumers are not willing to compromise on taste in foods. The general aim of this thesis was to investigate whether providing foods enriched with beta-glucan would be a feasible strategy for improving consumers' dietary fibre intake. The more detailed objectives were to study Finnish consumers' views on dietary fibre and possible obstacles to improving the intake of dietary fibre, the technical feasibility of a prototype beverage and a soup containing beta-glucan as regards their sensory quality, and the consumer acceptance of these foods with information about their health effects in Finland, France and Sweden. The results showed that Finnish respondents (N = 125) considered dietary fibre important for their health, although it was not spontaneously mentioned as an element of a health-promoting diet. A group of respondents overestimated their dietary fibre intake compared to their actual intake as estimated using a fibre intake test. This misperception can be an obstacle to improving the quality of the diet. The respondents did not know what was the recommended intake of dietary fibre (in grams), but they could name relevant sources of fibre in the diet. Adding oat or barley beta-glucan into beverages and ready-to-eat soups affected their sensory characteristics by making them thicker and suppressing some flavour attributes with increasing concentrations of beta-glucan, as evaluated by an experienced sensory panel. Low molecular weight beta-glucan was easier to add into products at higher concentrations as regards the sensory characteristics. The importance of the high molecular weight of beta-glucan in terms of its physiological efficacy, however, is important to consider. Freezing did not affect the sensory characteristics of soups containing beta-glucan. Consumer acceptance of beverages and ready-to-eat frozen soups was studied in Finland, France and Sweden among over-40-year-olds (N = 1157). The results showed that a health claim gave a small additional value to beverages and soups with added beta-glucan, but liking for the products was the strongest determinant for the willingness to use them. There were no differences between men's and women's willingness to use these foods. Respondents who were concerned about their blood cholesterol and/or glucose levels were more willing to use beverages but not soups with health claims. Only in Sweden were the elderly more willing to use beverages with health claims compared to younger respondents; while in Finland and France no differences were found between age groups in the willingness to use beverages. There were no differences between age groups in the willingness to use soups in any of the countries. It does not seem likely that consumers would be ready to pay much extra for functional beverages and soups. In conclusion, the present study demonstrated that Finnish consumers perceive fibre as being important for their health. Beverages and soups with added beta-glucan were feasible regarding their sensory properties and thus would make potential carrier products for added beta-glucan. Beta-glucan as an additional fibre source gave a small added value to beverages and soups but the taste of the products was the most important factor affecting the willingness to use these foods. Palatable fibre enriched foods could be a possible approach to increase fibre intake as part of a normal diet. Further research would be needed to investigate the actual role of fibre-enriched products in the total intake of dietary fibre.
Notes: Thesis (doctoral)--University of Helsinki, 2006.

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