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Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023; 253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.
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Affiliation(s)
- Mohammad Amaan Seh
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India.
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India.
| | - Shubli Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Hilal A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Samar Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Monisa Yousouf
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gousia Gani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gurkirat Kaur
- Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Immad A Shah
- Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India
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Kaur N, Kumar R, Singh A, Shobha D, Das AK, Chaudhary D, Kaur Y, Kumar P, Sharma P, Singh B. Improvement in nutritional quality of traditional unleavened flat bread using Quality Protein Maize. Front Nutr 2022; 9:963368. [PMID: 36505234 PMCID: PMC9727395 DOI: 10.3389/fnut.2022.963368] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Accepted: 10/24/2022] [Indexed: 11/24/2022] Open
Abstract
Maize grains are consumed majorly in the form of unleavened flat bread (chapatti) in the South East Asian region. The landraces are better accepted for their chapatti-making attributes such as grain color and good organoleptic properties. However, these cultivars are low in essential amino acids, particularly lysine and tryptophan content. Hence, an investigation was performed to identify maize genotypes with high nutritional value coupled with good chapatti-making qualities. Seven genotypes, comprising two Quality Protein Maize (QPM) hybrids, two normal maize hybrids, and three normal white maize landraces were assessed for their physical characteristics, proximate composition, and chapatti-making quality. Landrace 593 showed the highest protein and ash content. Flours obtained from different genotypes were significantly different (p ≤ 0.001) in terms of protein content, color value, textural, as well as mineral content. PMH 10 and IQMH 203 exhibited the highest and lowest hydration index, respectively. Two QPM hybrids showed significantly higher lysine and tryptophan content as compared to other genotypes. QPM hybrids were identified as the promising material with improved nutritional quality with respect to chapatti making. In combination with mustard greens, maize chapatti constitutes an important traditional delicacy in north India. The enhanced nutritional quality of QPM chapattis is an added advantage. We show the differentiation of chapattis made from QPM and normal maize using a rapid protocol developed previously. This is expected to enable the development and quality control of commercial enterprises based on high protein quality QPM.
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Affiliation(s)
- Navjot Kaur
- ICAR-Indian Institute of Maize Research, Ludhiana, India
| | - Ramesh Kumar
- ICAR-Indian Institute of Maize Research, Ludhiana, India,*Correspondence: Ramesh Kumar, ,
| | - Alla Singh
- ICAR-Indian Institute of Maize Research, Ludhiana, India
| | - D. Shobha
- AICRP on Post Harvest Engineering and Technology, University of Agricultural Sciences, Bengaluru, India
| | | | | | - Yashmeet Kaur
- ICAR-Indian Institute of Maize Research, Ludhiana, India
| | - Pardeep Kumar
- ICAR-Indian Institute of Maize Research, Ludhiana, India
| | - Priti Sharma
- School of Agricultural Biotechnology, Punjab Agricultural University, Ludhiana, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
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Kim YJ, Lee IY, Kim TE, Lee JH, Chun YG, Kim BK, Lee MH. Cholecalciferol- and α-tocopherol-loaded walnut oil emulsions stabilized by whey protein isolate and soy lecithin for food applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5738-5749. [PMID: 35396740 DOI: 10.1002/jsfa.11923] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 03/19/2022] [Accepted: 04/09/2022] [Indexed: 05/23/2023]
Abstract
BACKGROUND To overcome the limitations in the use of protein as an emulsifier, soy lecithin, a natural surfactant, was used along with whey protein isolate (WPI) to produce o/w emulsions containing cholecalciferol and α-tocopherol. The physical stability of the emulsions prepared with WPI and varying concentrations of lecithin (0, 1, 2, and 3% w/w) was measured in different heat, pH, and ionic-strength food environmental conditions. RESULTS All emulsions were shown to be less than 250 nm in size and less than 0.3 in polydispersity index (PDI). The morphology of the emulsions was spherical, and the droplets of the emulsion containing lecithin were thicker and larger than those of the emulsion without lecithin (WPI_L0). After autoclaving, WPI_L0 increased in size from 197.8 ± 1.7 nm to 528.5 ± 28.4 nm, and the retention of cholecalciferol and α-tocopherol decreased to 40.83 ± 0.63% and 49.68 ± 1.84%, respectively. At pH 5.5, near the isoelectric point of WPI, WPI_L0 increased in size due to aggregation, but emulsions containing lecithin remained stable at a PDI under 0.3. Turbiscan stability index of the emulsion prepared with WPI and 3% lecithin was the lowest, indicating good storage stability. In addition, it was confirmed that the higher the lecithin content, the higher the viscosity, and the higher the amount of free fatty acids released in the in vitro digestion model. CONCLUSION This study can provide theoretical evidence for enhancing the physical stability of protein emulsions by co-stabilization with lecithin, promoting their application in various foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea
| | - In Young Lee
- Food Convergence Infrastructure Team, Korea Food Research Institute, Wanju, Republic of Korea
| | - Tae-Eun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Yong Gi Chun
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea
| | - Min Hyeock Lee
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Republic of Korea
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Development and evaluation of chapatti quality of high amylose wheat mutants on the basis of physicochemical, textural and sensory characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110051] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Farag MA, Xiao J, Abdallah HM. Nutritional value of barley cereal and better opportunities for its processing as a value-added food: a comprehensive review. Crit Rev Food Sci Nutr 2020; 62:1092-1104. [PMID: 33092405 DOI: 10.1080/10408398.2020.1835817] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Barley is one of the most important cereal crops and arranged globally as fourth after wheat, rice, and corn. It is known for its beneficial effects against degenerative diseases including diabetes, obesity, hypertension, and colon inflammation which are associated with eating habits and improper lifestyles. These effects are mainly attributed to its rich dietary fibers, i.e., β-glucan composition. Moreover, barley considered as a good source of starch, minerals, vitamins, and protein pose it as an ideal food supplement. Nevertheless, about 2% of the barley global production is utilized due to unacceptable organoleptic characters. Therefore, continuous modifications are ongoing either to develop new cultivars for different purposes, or novel processing methods to improve its organoleptic characters. In this review, we provide a comprehensive overview of the macroconstituents and microconstituents of barley, its nutritional value and prebiotic effects. Further, different processing procedures performed to improve its organoleptic characters or to decrease its antinutrient levels are outlined with suggestions for further needed cultivars that could preserve the different benefits of barley and maximize its value as a major cereal crop.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Chemistry Department, School of Sciences & Engineering, The American University in Cairo, Cairo, Egypt
| | - Jianbo Xiao
- International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Hosssam M Abdallah
- Pharmacognosy Department, College of Pharmacy, Cairo University, Cairo, Egypt.,Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia
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Panizo-Casado M, Déniz-Expósito P, Rodríguez-Galdón B, Afonso-Morales D, Ríos-Mesa D, Díaz-Romero C, Rodríguez-Rodríguez EM. The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands. J Food Sci 2020; 85:1725-1734. [PMID: 32484938 DOI: 10.1111/1750-3841.15144] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 03/21/2020] [Accepted: 03/26/2020] [Indexed: 11/30/2022]
Abstract
The proximate composition, total phenolics, antioxidant activity, minerals, and trace elements were determined in 42 barley landraces in order to highlight their nutritional potential and promote their cultivation. Two-row barley landraces had a higher average content of starch, protein, total phenolic compounds, and iron, when compared with six-row ones that presented higher mean ash and fiber concentrations. Additionally, the six-row barley landraces with strongly pigmented grains had lower zinc and manganese and higher protein mean concentrations than the whitish or lightly pigmented barley landraces. Factor analysis and linear discriminant analysis were used to correctly differentiate samples according to type of barley (landrace or commercial) and number of rows. In general, all the parameters varied considerably among the barley landraces analyzed, but some barley landraces could be emphasized according to fiber, minerals, and phenolic antioxidants. There were important differences in the mean values in all the chemical parameters according to the island of origin of the barley grains. The application of linear discriminant analysis was also a useful tool to differentiate all the barley landraces with six rows according to the island of origin. PRACTICAL APPLICATION: Barley is a versatile cereal that can be used for human and animal feed, brewing, and as biodiesel. From the nutritional point of view, barley is rich in starch, protein, dietary fiber and minerals, as well as antioxidant compounds and vitamins. The landraces analyzed in this study have remained intact for the last 900 years, which gives opportunity to genome of these barley landraces to evolve some very specific traits. The physicochemical characterization of these local landraces carried out by us could be very useful as a source of new quality in breeding programs.
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Affiliation(s)
- María Panizo-Casado
- Área de Nutrición y Bromatología, Departamento de Ingeniería Química y Tecnología Farmacéutica, Universidad de La Laguna, Tenerife, Spain
| | | | - Beatriz Rodríguez-Galdón
- Área de Nutrición y Bromatología, Departamento de Ingeniería Química y Tecnología Farmacéutica, Universidad de La Laguna, Tenerife, Spain
| | - Desirée Afonso-Morales
- Centro de Conservación de la Biodiversidad Agrícola de Tenerife (CCBAT), Servicio de Agricultura, Cabildo de Tenerife, Tenerife, Spain
| | - Domingo Ríos-Mesa
- Centro de Conservación de la Biodiversidad Agrícola de Tenerife (CCBAT), Servicio de Agricultura, Cabildo de Tenerife, Tenerife, Spain
| | - Carlos Díaz-Romero
- Área de Nutrición y Bromatología, Departamento de Ingeniería Química y Tecnología Farmacéutica, Universidad de La Laguna, Tenerife, Spain
| | - Elena M Rodríguez-Rodríguez
- Área de Nutrición y Bromatología, Departamento de Ingeniería Química y Tecnología Farmacéutica, Universidad de La Laguna, Tenerife, Spain
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Messia MC, De Arcangelis E, Candigliota T, Trivisonno MC, Marconi E. Production of ß-glucan enriched flour from waxy barley. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Moza J, Gujral HS. Influence of barley non-starchy polysaccharides on selected quality attributes of sponge cakes. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.024] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Sharma P, Kotari SL. Barley: Impact of processing on physicochemical and thermal properties—A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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11
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Hamed A, Ragaee S, Marcone M, Abdel-Aal ESM. Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β
-Glucan-Rich Barley Flour Fraction. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12151] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Abdelmagid Hamed
- Department of Food Science; University of Guelph; Guelph Ontario Canada
| | - Sanaa Ragaee
- Department of Food Science; University of Guelph; Guelph Ontario Canada
| | - Massimo Marcone
- Department of Food Science; University of Guelph; Guelph Ontario Canada
| | - El-Sayed M. Abdel-Aal
- Guelph Food Research Centre; Agriculture and Agri Food Canada; Guelph Ontario N1G 5C9 Canada
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12
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Kaur S, Das M. Study on the Effect of Concentration and Temperature on Rheological Properties of Whole Barley Flour Suspension by Using Mitschka Method. J Texture Stud 2014. [DOI: 10.1111/jtxs.12061] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sumeet Kaur
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur 721310 India
| | - Madhusweta Das
- Department of Agricultural and Food Engineering; Indian Institute of Technology; Kharagpur 721310 India
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Chen T, Wang P, Du Y, Shen Y, Li Y. PREPARATIVE ISOLATION AND PURIFICATION OF LUTONARIN AND SAPONARIN FROM BARLEY SEEDLINGS BY HSCCC. J LIQ CHROMATOGR R T 2012. [DOI: 10.1080/10826076.2011.636471] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Tao Chen
- a Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Plateau Institute of Biology, Chinese Academy of Sciences , Xining , P. R. China
- b Graduate School of the Chinese Academy of Sciences , Beijing , P. R. China
| | - Ping Wang
- a Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Plateau Institute of Biology, Chinese Academy of Sciences , Xining , P. R. China
- b Graduate School of the Chinese Academy of Sciences , Beijing , P. R. China
| | - Yuzhi Du
- a Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Plateau Institute of Biology, Chinese Academy of Sciences , Xining , P. R. China
| | - Yuhu Shen
- a Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Plateau Institute of Biology, Chinese Academy of Sciences , Xining , P. R. China
| | - Yulin Li
- a Key Laboratory of Adaptation and Evolution of Plateau Biota, Northwest Plateau Institute of Biology, Chinese Academy of Sciences , Xining , P. R. China
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Choi I, Kang CS, Cheong YK, Hyun JN, Kim KJ. Substituting normal and waxy-type whole wheat flour on dough and baking properties. Prev Nutr Food Sci 2012; 17:197-202. [PMID: 24471084 PMCID: PMC3866740 DOI: 10.3746/pnf.2012.17.3.197] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2012] [Accepted: 09/12/2012] [Indexed: 11/06/2022] Open
Abstract
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.
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Affiliation(s)
- Induck Choi
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Chun-Sik Kang
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | | | - Jong-Nae Hyun
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Kee-Jong Kim
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
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Choi I, Han OK, Chun J, Kang CS, Kim KH, Kim YK, Cheong YK, Park TI, Choi JS, Kim KJ. Hydration and Pasting Properties of Oat (Avena sativa) Flour. Prev Nutr Food Sci 2012; 17:87-91. [PMID: 24471068 PMCID: PMC3866768 DOI: 10.3746/pnf.2012.17.1.087] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2011] [Accepted: 02/10/2012] [Indexed: 11/09/2022] Open
Abstract
Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and β-glucan levels ranged 11.13∼14.37, 56.37∼64.86 and 3.44∼4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher β-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83∼3.35 (g/g), but a lower water solubility index (WSI) of 8.67 ∼11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The β-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.
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Affiliation(s)
- Induck Choi
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Ok-Kyu Han
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Jiyeon Chun
- Dept. Food Science and Technology, Suncheon National University, Jeonnam 540-742, Korea
| | - Chon-Sik Kang
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Kyung-Hoon Kim
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Yang-Kil Kim
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | | | - Tae-Il Park
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Jae-Sung Choi
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
| | - Kee-Jong Kim
- National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea
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