Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

• Published in: Molecules (Basel, Switzerland) Vol. 27; no. 4; p. 1393
• Main Authors: Zbikowska, Anna, Kowalska, Malgorzata, Zbikowska, Katarzyna, Onacik-Gür, Sylwia, Łempicka, Urszula, Turek, Paweł
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 18.02.2022; MDPI
• Subjects: Avena - chemistry; Bakeries; Barley; beta-Glucans - analysis; beta-Glucans - chemistry; Biscuits; Bread - analysis; Calories; Cholesterol; Diet; Dietary fiber; Energy value; Fatty acids; Food; Food Ingredients - analysis; Food Quality; Glucan; Humans; Isomers; Lipids; Nutrition research; Nutritive Value; Obesity; Oils & fats; Organic chemicals; Overweight; quality of shortbread biscuits; saturated fatty acids; Sensory properties; Signal transduction; Substitutes; Yeast; Yeasts; Yeasts - chemistry; β-Glucan; dietary fiber; quality of shortbread biscuits; saturated fatty acids
• DOI: 10.3390/molecules27041393
• ISSN: 1420-3049

According to international health and food organizations and authorities, people should limit fat intake since fat is the most caloric component of food and it is often a source of unsafe saturated fatty acids (FA) and trans isomers. The greatest health benefits come from replacing shorts with dietary fiber molecules. The aim of the study was to determine the possibility of reducing shortening content, which has an undesirable profile of FA, by addition of β-glucan molecules in shortbread biscuits. The effect of oat and yeast β-glucan supplementation on physical and sensory quality of products with reduced fat content (max 15%) were studied. It was shown that the substitution of shortening by β-glucan in shortbread biscuits is possible to a limited extent. Reduction in product energy value (up to 36 kcal/100 g) and content of undesirable FA (maximum 2.1 g/100 g) and increased of β-glucan content, regardless of the type, caused deterioration of biscuits quality and affected changes during storage. The substitution of shortening by β-glucan in food is a good way to improve nutritional value by increasing the amount of dietary fiber molecules, reducing calories, and amount of SFA in diets.