|Peterson, Steven - Steve|
Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/18/2003
Publication Date: 2/16/2004
Citation: Peterson, S.C., Inglett, G.E. 2004. RHEOLOGICAL STUDIES OF OAT CEREAL HYDROCOLLOID BLENDS WITH RICE AND WHEAT FLOUR. Food Hydrocolloids Journal. xx. Interpretive Summary: Nutrim-5 is a food product which has great industrial potential since it both lowers cholesterol and can act as a fat replacer, thus lowering the original amount of calories and saturated fat. Previous studies have been undertaken which examined the ability of Nutrim to extend the use of rice flour in making oriental noodles, but this paper goes into more detail in studying the fundamental rheological behavior of Nutrim with both rice and wheat flour. Understanding the rheological behavior helps industry process foods with Nutrim more easily and efficiently.
Technical Abstract: Nutrim-5, an oat hydrocolloidal fiber composition, has great potential as a nutraceutical because of its fat-replacing and cholesterol-reducing properties. Blends of this material with other types of flour would increase the health benefits of final products. In this paper the rheological characteristics of Nutrim-5 blended with wheat and rice flour were examined. Increasing the concentration of rice or wheat flour in the Nutrim-5/flour blends reduced the width of the linear viscoelastic region, more so in the Nutrim-5/wheat flour blend than in the Nutrim-5/rice flour blend. Three different forms for the damping function were compared for Nutrim-5/flour blends. Although the Laun damping function provided a better fit to the Nutrim-5 control, this damping function did not fit as well as the Soskey-Winter damping function did for both the rice and wheat flour blends. The presence of flour in these blends appears to facilitate the onset of nonlinear behavior, signified by a sharper decline in the shear storage modulus (G') than that seen in the Nutrim-5 control.