Cereal β-glucans.

Abstract: Mixed linked (1 → 3), (1 → 4) β - D -glucans are hydrocolloid polysaccharides found in cereals, but are particularly found in higher concentrations in oats and barley. This chapter will focus on recent advances in cereal β -glucan research. It reviews research on the important nutritional and health benefits of cereal β -glucans together with the challenges faced by agricultural refineries and food manufacturers in producing highly concentrated β -glucan ingredients that then need to be formulated into commonly consumed foods without altering the sensory characteristics. The chapter discusses the range of innovative developments in methods for producing β -glucan-enriched ingredients and their potential application in many food products.