FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




An attempt to elaborate the method of estimating the β-glucan content in oat bran


The objective of the paper presented was to develop an easy and low-cost method allowing for the determination of β-glucan content; this method would be a tool to manage the oat bran production process and the quality of final product. The experimental material comprised commercial oat bran that were ground and sorted out. Three fractions were selected, each one containing a different content of β-glucan. By mixing adequate quantities of the three fractions, 10 mixtures were produced containing 2% to 7% of β-glucan. The samples obtained were used to make acid extracts; and the dynamic viscosity of the extracts was determined. In the experiences, the following parameters were variables: granulate composition of the samples; time period from the moment when the extract had been made and the moment of commencing the viscosity measurement, extract concentration level, and fat content in samples. The increase in β-glucan content (by 2% to 7%) in oat bran mixtures caused a proportional increase in the viscosity (by 1,5 cP to 10 cP) of the acid extracts made from the mixtures. The process of defatting oat bran prior to making acid extracts had no statistically significant effect on the viscosity of extracts. Provided the method of making samples as indicated in this paper was applied, and all the specific conditions of measuring the viscosity levels were maintained, it was possible, on the basis of levels of dynamic viscosity measured, to estimate the the β-glucan content in oat bran.


oat grain, β-glucan, dynamic viscosity