Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

Table 6

Functional properties of flour with added β-glucan compared to the control flour.

Product	WHC (%)	OHC (%)	Swelling (%)
Control flour
1% flour
2% flour
4% flour

WHC = water holding capacity; OHC = Oil holding capacity; results are presented in the form of mean ± SD of replicates: ; means with different letter in a column present significant () effect, according to 1-factor ANOVA, and the differences between the means were evaluated by DMR test. The level of significance was .