Soluble-fibers are considered important dietary substances for good health and disease prevention. Oat soluble fiber, β-glucan, is known to lower blood cholesterol in animals and humans. The fat substitute, Oatrim, is enzymatically derived from oats and contains the soluble β-glucan which retains its hypocholesterolemic properties. Many reduced fat and fat-free foods now use Oatrim for fat replacement. Among the many foods are low-fat meats; fat-free cheeses, and low-fat bakery products. Some sensory parameters of Oatrim usage in cookies and truffles are examined by an analytical sensory evaluation panel.