Chapter 12 - Cereal β-glucans

Abstract

Cereal β-glucan research in last 10years has primarily focused on innovative extraction technologies, incorporation of β-glucan into a diverse range of food applications, and a majority of research has led to the discovery of additional health benefits from consuming cereal β-glucans than the well-known cholesterol-lowering effects. New advancements in cereal β-glucan extraction technology include pressurized aqueous ethanol and hot water, response surface methodology, ultrafine grinding and ultrasound. Some of the new food applications that cereal β-glucans have been formulated into are wheat and gluten-free bread, cookies, yogurt, beer, ketchup, orange juice, meatballs, and foods from India (chapati and dahi) and Turkey (tarhana). Health benefits from cereal β-glucan consumption emerging in last 10years are control of blood glucose levels and lowering glycemic index to alleviate diabetes, satiety effects leading to reduced calorie consumption, prebiotic benefits that alter gut microbiota, digestive benefits including protection of stomach and intestinal tissues, wound healing and anticarcinogenic effects such as antioxidant activity limiting cancer cell proliferation. Cereal β-glucan manufacturers have been missing out in business opportunities to promote the diverse health benefits of cereal β-glucans, with many consumers distracted by the hype surrounding fad diets, and cereal β-glucan industry needs to put more emphasis on connecting with Millennials and Gen Z’s, who are highly receptive to information in digital format on nutritiously beneficial food ingredients.