date:Mar 27, 2013
RS National Center for Agricultural Utilization Research in Peoria, Illinois, the research team added 0.1, 0.2, 0.3, 0.4, or 0.5 percent purified oat beta-glucana light, fine-textured, whitish powderto low-fat yoghurt mix and compared the results to yoghurt mix with no oat fibre.
In the oat beta-glucan work, the team determined that up to 0.3 percent highly purified (95 percent pure) oat beta-glucan, which translates to 0.3 grams of beta-glucan per 100 grams of yoghurt mix, could be added witho