Article thumbnail

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

By ?????????


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:
Provided by: HANYANG Repository
Download PDF:
Sorry, we are unable to provide the full text but you may find it at the following location(s):
  • (external link)
  • (external link)

  • To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.

    Suggested articles