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Suitability of TEMPO-oxidized oat beta-glucan for noodle preparation

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Abstract

Native oat beta-glucan (N-BG) and the oxidized derivative beta-glucan (Oxi-BG) were incorporated into noodles and preparation characteristics (pasting, cooking, and textural properties) were investigated. N-BG caused an increase in the pasting parameters of wheat flour, and values were increased by Oxi-BG. Noodles containing either N-BG or Oxi-BG had higher cooked weights, cooked volumes, and water absorption values than controls. Raw noodles containing either N-BG or Oxi-BG showed high L values. Cooked noodles lacking BG exhibited higher L values. N-BG-containing noodles had textural properties similar to controls. Noodles prepared with Oxi-BG had higher textural parameter values than N-BG noodles, except for hardness.This work was supported by Midcareer Researcher Program through NRF grant funded by the MEST (2011-0017002), Korea

Topics: beta-glucan, oxidation, noodle, pasting, texture
Publisher: Korean Society Food Science and Technology
Year: 2014
DOI identifier: 10.1007/s10068-014-0259-1
OAI identifier: oai:repository.hanyang.ac.kr:20.500.11754/49736
Provided by: HANYANG Repository
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