Preventive Nutrition and Food Science · 2012 · 42 citations · 20 references
AgricultureCrop SciencesFood ScienceCarbohydrate ChemistryFood ChemistryFood RheologyCarbohydrate AnalysisCarbohydrate CharacterizationCarbohydrates In FoodsFood Texture ChemistryPolysaccharide PropertiesStarch ChemistrySolubilityStarch Content AnalysisStarch Pasting PropertiesStarch Physicochemical PropertiesStarch Quality TraitsViscosityWater AbsorptionWater Absorption Capacity
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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Oluwatooyin F. Osundahunsi, Tayo Nathaniel Fagbemi, Ellina Kesselman et al. · Journal of Agricultural and Food Chemistry · 2003 · 234 citations