DOI: 10.1039/d6fo02784a ISSN: 2042-6496
Development and evaluation of oat β-glucan enriched white wheat bread: physicochemical properties, sensory acceptance and effects on cardiometabolic risk markers in mildly hypercholesterolemic subjects with overweight/obesity
Stavroula Koroyannaki, Kalliopi Maria Makriyanni, Maria Christina Kanata, Vaios T. Karathanos, Athanasios Abeliatis, Ioanna A. Anastasiou, Alexander Kokkinos, Amalia E. YanniOat β-glucan enrichment improved bread quality and sensory acceptance while reducing blood pressure, fasting glucose and LDL-C after an 8-week intervention in mildly hypercholesterolemic subjects with overweight/obesity.