Development of Cereal based flavored milk and estimation of β-glucan in oats and barley extract

Abstract

Background & Aim: Dyslipidemia one of the risk factor in coronary heart diseases is on rise due to various lifestyle related.
Diet plays a crucial role in combating dyslipidemia, hence there is a need to develop the products with therapeutic value to
tackle dyslipidemia. The present investigation is focused on developing value added cereal based (oat flakes and pearl barley)
flavored milk containing β-glucan as the research has highlighted the role of β-glucan in reducing cholesterol levels.
Methodology: The flavored milk was developed with different combination of oat and barley extract along with cow’s milk.
Different combinations of oats and barley extract were tried in developing the flavored milk to arrive at a combination based on
sensory evaluation using a Hedonic rating scale with a panel of 10 expert judges. The key molecule β-glucan content was
analyzed using assay procedure K-BGLU 06/11 – Megazyme kit 2011. The developed product was analyzed for its
biochemical, microbiological quality. Results: The product developed had 126 mg of β-glucan for 100 ml and was well
accepted by the reviewers.