Effect of oat β-glucan with different concentration on stability of cereal beverages
The effect of oat β-glucan with different concentration on the stability of cereal beverages were investigated in order to develop cereal beverages with excellent storage stability.It was found that delamination was unobserved in the cereal beverage with the addition of 8%(w/w)oat β-glucan over a one-month storage period,which indicated high stability.Meanwhile,the cereal beverages under this system had stable particle size(68.07～68.43 µm)and the lowest instability index(0.264),which further indicated that oat β-glucan effectively improved the stability of the cereal beverages.In addition,the addition of oat β-glucan significantly increased the apparent viscosity of cereal beverages and the degree of cross-linking between particles,thereby effectively delaying the aggregation of particles.The results indicated that oat β-glucan could be used as a natural stabilizer to prepare cereal beverage products with excellent stability.
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