Location: Plant Polymer Research
Title: A new food ingredient for adding soluble oat beta-glucan health benefits to food products Authors
Submitted to: World Congress of Food Science and Technology
Publication Type: Abstract Only
Publication Acceptance Date: October 19, 2008
Publication Date: October 23, 2008
Citation: Liu, S.X., Inglett, G.E., Lee, S. 2008. A new food ingredient for adding soluble oat beta-glucan health benefits to food products. World Congress of Food Science and Technology. 00:000-000. Technical Abstract: A new oat food ingredient, containing 20% to 30% soluble beta-glucan, was obtained from oat bran by using natural treatments of heat and shear processing. The product is useful for reducing calories in foods while simultaneously adding health promoting benefits from its beta-glucan. It was evaluated in various food products including chocolates, fried, and baked foods. Chocolate showed some small differences on overall quality score for texture and flavor in the substitution ranges of 0 to 25% oat hydrocolloid. The fat content showed a continuous decrease with each 5% oat hydrocolloid increment for a 15% decrease in fat content without a substantial change in its sensory properties. The oat hydrocolloid, when incorporated into batter formulations, showed an increase in batter pickup, a reduction in moisture loss, and a reduction in oil content up to 40% at a 4% oat hydrocolloid level in the batter. Rheological effects of the oat hydrocolloid showed an increase in batter viscosity without significant effects on shear-thinning. Dynamic viscoelastic properties revealed greater elastic properties due to high water holding properties of oat hydrocolloid. Baking performance of oat hydrocolloid in cakes gave increased elasticity to cake batters and produced cakes containing 1 g beta-glucan per serving with similar volume and textural properties to the control cake. In oat hydrocolloid cookies, the effects of flour replacement with oat hydrocolloid on the physical, rheological, and sensory properties exhibited less dough spreading than the control. These cookies had higher water content and water activity than the control cookies. Up to 10% oat hydrocolloid flour replacement produced cookies with similar instrumental texture properties to the control with good agreement with sensory values.