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United States Department of Agriculture

Agricultural Research Service

Title: Functional Characterization of Steam Jet-Cooked Beta-Glucan-Rich Barley Flour As An Oil Barrier in Frying Batters

item Lee, Suyong
item Inglett, George

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: May 26, 2006
Publication Date: August 20, 2006
Citation: Lee, S., Inglett, G.E. Functional characterization of steam jet-cooked beta-glucan-rich barley flour as an oil barrier in frying batters. Journal of Food Science. 71(6):E308-E313.

Interpretive Summary: As a fast and convenient way to prepare foods, frying has been extensively used for foods that show a high level of popularity due to their enhanced taste, texture, and flavor. However, fried foods contain significant amounts of fat, even up to 50% of the total weight that can be associated with obesity and heart disease. In the health-driven current market, great efforts have been made to reduce the oil content in fried foods. This study reports the oil resisting properties of barley flour which was thermo-mechanically sheared. When incorporated to frying batters, the barley flour substantially reduced the oil uptake. Therefore, it was shown to be used as an efficient oil barrier in frying foods.

Technical Abstract: Effect of steam jet-cooking on the hydration, pasting, and rheological properties of barley flour was investigated. The thermo-mechanical shear during steam jet-cooking led to significant increases in the water absorption, water solubility, and swelling power of the barley flour. Also, the pasting profile showed elevated initial viscosity and reduced final viscosity. In addition, the suspensions of the steam jet-cooked barley flour demonstrated typical shear thinning and dynamic viscoelastic responses of random coil polysaccharides with entanglements. The steam jet-cooked barley flour was also evaluated as an oil barrier in fried foods. Its incorporation into frying batters increased the batter pick up and viscosity while the moisture loss of fried batters was reduced. These combined effects significantly lowered the oil uptake of batters.

Last Modified: 5/5/2015
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