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Impact of β-glucan and other oat flour components on physico-chemical and sensory properties of extruded oat cereals
Ist Teil von
International journal of food science & technology, 2011-03, Vol.46 (3), p.651-660
Ort / Verlag
Oxford, UK: Blackwell Publishing Ltd
Erscheinungsjahr
2011
Link zum Volltext
Quelle
Wiley Online Library
Beschreibungen/Notizen
Summary
Whole oat flour, N979‐5‐2‐4 (N979), IA95111 (IA95), ‘Jim’ and ‘Paul’ with β‐glucan concentration of 8.6%, 7.6%, 5.3%, and 5.9%, respectively, was made into extruded breakfast cereal (EBC). EBC β‐glucan had greater peak molecular weight than corresponding whole oat flour. Both whole oat flour and EBC from N979 and IA95 had greater peak viscosity (PV), as measured using a Rapid ViscoAnalyser, than that from Jim or Paul. Bile acid binding of EBC, correlated with total β‐glucan concentrations and PV, was either similar or greater than that of corresponding whole oat flour. Jim EBC had the least expansion ratio, lowest brown colour and cereal aroma but greatest tooth packing values. Paul and N979 EBC, although different from each other in a few sensory attributes, had similar acceptability as judged from a consumer test, suggesting that oats with elevated β‐glucan concentrations can be successfully incorporated into EBC with minimal processing alterations.