ARS | Publication request: Rheological Properties and Baking Performance of New Oat Beta-Glucan-Rich Hydrocolloids

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: October 13, 2005
Publication Date: December 10, 2005
Citation: Lee, S., Warner, K.A., Inglett, G.E. 2005. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural and Food Chemistry. 53(25):9805-9809.

Interpretive Summary: Recently, consumers have widespread interest in health related foods. Oat products, due to their soluble beta-glucan dietary fiber, have significant positive health benefits such as lowering cholesterol and controlling glucose and insulin response. In this study, two new beta-glucan rich oat hydrocolloids have been tested for food products. The results showed that they can be used as a thickening agent, controlling the texture of food products. Moreover, they can provide enhanced health benefits by increasing natural soluble fiber, making it possible to claim a health benefit and 'natural' statement on a food label. Hence, they are shown to have some advantages for developing potential healthy and nutritional food products without desirable quality loss.

Technical Abstract: Two new oat beta-glucan hydrocolloids (designated as C-trim20 and C-trim30) obtained through a thermal-shearing process were evaluated for their potential use in food products as functional ingredients. Their rheological characteristics were investigated using steady and dynamic shear measurements. Both samples exhibited typical shear-thinning and viscoelastic properties of random coil polysaccharides. The Cross equation was also used to examine the dependence of their apparent viscosity on shear rates. Furthermore, the effects of flour replacement with C-trim20 on the physical, rheological, and sensory properties of cookies were studied. The cookies containing C-trim20 exhibited less spreading characteristics than the control due to their increased elastic properties. Also, higher water content and water activity were observed in the C-trim20 cookies. However, the flour replacement with C-trim20 up to 10% produced cookies with similar instrumental texture properties to the control that agreed with the sensory results.