Sie befinden Sich nicht im Netzwerk der Universität Paderborn. Der Zugriff auf elektronische Ressourcen ist gegebenenfalls nur via VPN oder Shibboleth (DFN-AAI) möglich. mehr Informationen...
International journal of food science & technology, 2011-03, Vol.46 (3), p.651-660
2011

Details

Autor(en) / Beteiligte
Titel
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.
Sprache
Englisch
Identifikatoren
ISSN: 0950-5423
eISSN: 1365-2621
DOI: 10.1111/j.1365-2621.2010.02535.x
Titel-ID: cdi_pascalfrancis_primary_23878797

Weiterführende Literatur

Empfehlungen zum selben Thema automatisch vorgeschlagen von bX