Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: August 1, 2005
Publication Date: August 28, 2005
Citation: Warner, K.A., Lee, S., Inglett, G.E. 2005. Flavor texture and attributes of foods containing beta-glucan-rich hydrocolloids from oats [abstract]. American Chemical Society Abstracts. p. 40. Technical Abstract: Sugar cookies and peanut spreads were prepared with beta-glucan-rich hydrocolloids from oats (Nutrim-OB (10% beta-glucan) and C-Trim20 (20% beta-glucan)). The products were evaluated for flavor and texture by a trained, experienced, descriptive sensory panel. In cookies containing 10% to 30% Nutrim-OB, the cereal/grain flavor intensity was only significantly different than the control at the 30% replacement level. Cohesiveness and moistness of the cookies increased with increasing amounts of Nutrim-OB but with no significant differences from the control were noted until 15% replacement. In cookies containing 10% to 30% C-Trim20, the cereal/grain flavor intensity increased with increasing amounts of the hydrocolloid. Cardboard flavor also increased, but no significant differences were noted from the control until 20% replacement. Cohesiveness, density and moistness of the cookies increased with increasing amounts of C-Trim20 with no significant differences until the 20% replacement. Substituting 5% of the oil in the peanut spreads with Nutrim-OB did not significantly affect the flavor of the spreads. However, 9% substitution significantly decreased the oily flavor and the hardness increased. The use of 5% to 13% C-Trim20 as a replacement for oil in the peanut spreads produced samples with significantly more gumminess and hardness than the control. The flavor of the spreads was not affected by the substitution of up to 9% C-Trim20.