Location: Functional Foods Research Unit
Title: Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate Authors
Submitted to: Journal of Food Processing and Preservation
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 5, 2012
Publication Date: April 10, 2012
Citation: Inglett, G.E., Chen, D., Xu, J., Lee, S. 2013. Pasting and rheological properties of ß-glucan-enriched hydrocolloids from oat bran concentrate. Journal of Food Processing and Preservation. 37:792-798. Interpretive Summary: Pasting and rheological properties of four oat hydrocolloids were measured to obtain their potential value as healthy food ingredients. All products exhibited suitable viscoelastic properties and shear-thinning behaviors for their contribution as hydrocolloids for healthy functional food ingredients. The properties of these functional hydrocolloids could be valuable for developing new food products with increased health benefits. Two of the hydrocolloids, C-Trim50 and C-Trim30, have pasting qualities that could be very useful for products such as yogurt, instant puddings, custard, batter smoothies, and ice cream. The properties of three others, C-Trim 20, Nutrim10, and oat bran concentrate, appear to be more suitable for baked products. The five oat products studied appear to have considerable potential for health concerned consumers.
Technical Abstract: Pasting and rheological properties of four oat hydrocolloids with different contents of ß-glucan (Nutrim10, C-Trim20, C-Trim30, and C-Trim50) were characterized and compared with oat bran concentrate (OBC) and ß-Glucan 95%. C-Trim30 and C-Trim50 had significantly higher water holding capacities compared to the other samples. RVA results showed that the highest pasting parameters were found for ß-Glucan 95% and C-Trim50 followed by C-Trim30, C-Trim20, Nutrim10, and oat bran concentrate. All products exhibited frequency-dependent viscoelastic properties and shear-thinning behaviors. Both the linear and no-linear studies were found to be related to ß-glucan contents with exclusion of OBC. The viscosity was lower for OBC by RVA analysis but showed higher viscoelastic property since OBC was not processed with hydrothermal-shearing. These results may contribute to the use of OBC and oat bran hydrocolloids for healthy functional foods.