Enzymatic hydrolysis preserves nutritional properties of oat bran and improves sensory and physiochemical properties for powdered beverage application

Abstract

Oat bran is rich in β-glucan, a fibre that confers health benefits. However, when applied to beverages, it gives a viscous and slimy texture. Processing can help alter the sensorial and textural properties for improved application of an oat bran, though nutritional quality may be compromised. We investigated 2 methods of processing oat bran – enzymatic hydrolysis and extrusion – and its impact on sensorial, physical and nutritional properties when applied to a powdered cocoa malt beverage (CMB). Three CMB samples containing additionally processed oat bran were compared against a CMB containing maltodextrin (TP-NC) and CMB containing oat bran without additional processing (TP-PC). All CMB samples applied the variable ingredient at a 12 g/100g dose. All oat-containing samples had an improved nutritional quality over TP-NC attributable to the greater fibre, protein and mineral content, and lower glucose release after in vitro digestion. Enzymatic hydrolysis improved the viscosity, solubility, dissolution speed, sensory profile and liking compared to TP-PC, whilst also retaining improved nutritional quality. However, these improvements were not observed with extrusion. Findings from this study demonstrate that enzymatic hydrolysis can retain the nutritional value of oat bran, whilst ensure a significant improvement of beverage texture and likability.