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Title: EFFECT OF AN OAT BETA-GLUCAN-RICH HYDROCOLLOID (C-TRIM30) ON THE RHEOLOGY AND OIL UPTAKE OF FRYING BATTERS

Author
item LEE, SUYONG - FORMER USDA POSTDOC
item Inglett, George

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/22/2007
Publication Date: 5/1/2007
Citation: Lee, S., Inglett, G.E. 2007. Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters. Journal of Food Science. 72(4):E222-E226.

Interpretive Summary: C-trim30, a new oat beta-glucan-rich hydrocolloid, reduced the oil uptake of fried samples. When this hydrocolloid was used in batter formulations, the viscosity and pickup of batters increased and less moisture loss occurred. These combined effects were responsible for the reduced oil uptake of fried foods containing C-trim30. Since significant amounts of C-trim30 could change the texture and rheology of foods, the added amount may not be sufficient to make a label health claim involving the benefits of soluble dietary fibers. However, it has the health benefit of allowing consumers to enjoy fried food products with reduced content of oil and calorie important in healthy diets.

Technical Abstract: C-trim30, a new beta-glucan-rich hydrocolloid containing 30% beta-glucan was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity while it did not show significant effects on the shear-thinning pattern of batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties due to high water holding properties of C-trim30. These rheological characteristics could be correlated with the adhesive properties of batters to a food matrix. In addition, C-trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced up to 40% when 4% C-trim30 was used in the batter formulations. The combined effects of the elevated viscosity, great batter pickup, and reduced moisture loss by the use of C-trim30 contributed synergistically to the reduction of oil content in fried foods.