An orange-flavoured functional beverage formulated with oat beta-glucan (BG) powder or coenzyme Q10-impregnated beta-glucan (iBG), and sweetened with stevia extract was developed to demonstrate the potential use of BG or iBG as a functional ingredient in beverage formulations. The BG and iBG (CoQ10 loading 3.3%) were obtained using the pressurized gas-expanded (PGX) liquid technology. The addition of citric acid had no effect on the viscosity of iBG or BG beverages. The beverage quality was evaluated by a consumer sensory panel. Based on a triangle test, there was no overall difference between the beverages prepared with BG and iBG. Ideal profile method was applied to evaluate the overall consumer acceptance of the beverages prepared with 0.2% iBG. Principal component analysis was performed to evaluate the product space among 0% iBG beverage, 0.2% iBG beverage, Vitaminwater® and ideal product. The effect of providing health information was tested, and the positive effect of health information on overall acceptance was demonstrated.

开发了一种橙味功能性饮料，该配方由燕麦β-葡聚糖（BG）粉末或辅酶Q10浸渍的β-葡聚糖（iBG）配制而成，并用甜叶菊提取物增甜，以证明BG或iBG作为饮料中功能成分的潜在用途配方。使用加压气体膨胀（PGX）液体技术获得了BG和iBG（CoQ10含量为3.3％）。柠檬酸的添加对iBG或BG饮料的粘度没有影响。饮料质量由消费者感官小组评估。根据三角测试，用BG和iBG制备的饮料之间没有总体差异。应用理想曲线方法来评估消费者对使用0.2％iBG制备的饮料的总体接受程度。进行主成分分析以评估0％iBG饮料（0％）中的产品空间。2％iBG饮料，Vitaminwater®和理想产品。测试了提供健康信息的效果，并证明了健康信息对总体接受度的积极影响。