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Processing and Physical Properties of Chia-Oat Hydrocolloids

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Abstract

Chia-oat dry blended composites and their processed hydrocolloids containing Ω3 and Ω6 fatty acids from chia along with soluble β-glucan from three oat products were developed and studied. Chia's Ω3 fatty acids and soluble β-glucan from oat products are recognized for preventing heart disease. Chia-oat dry blended composites (DBC) at ratios 1:4 and 1:1 were prepared by high-shearing Polytron homogenizer (P), hydrothermal jet-cooking (J), sieving (S) and drum-drying (D), respectively, prior to preparing chia hydrocolloids (P-S-D; P-J-S-D). The pasting property measurement by a Rapid Visco Analyzer and water-holding capacity (WHC) evaluation provided useful information on their interesting physical properties. P-S-D and P-J-S-D products gave unexpectedly low viscosities compared with DBC. These viscoelastic properties make chia-oat hydrocolloids unique for use in beverages containing the functional components Ω3 fatty acids and β-glucan. All chia-oat dry blend composites and hydrocolloids provide exceptional nutritional properties and texture qualities for functional food products. Practical ApplicationsThe hydrocolloids of chia with oat provide improved smooth texture and WHC for food products. The unique chia-oat hydrocolloids contain omega-3 polyunsaturated fatty acids from chia and high β-glucan content from oat that are well known for lowering blood cholesterol and preventing coronary heart disease. Chia-oat hydrocolloids appear to have excellent great potential in functional foods for health-concerned consumers. These unique smooth products are applicable and useful for developing health functional food, including yogurt, instant puddings, custard, batter smoothies, ice cream, drinks, along with various baking products.

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Different levels of shortening in cookies (10%, 20% and 30% by weight) were replaced with 20% jet-cooked oat bran, also called Nutrim oat bran (OB), to prepare cookies with fewer calories. The cookies containing Nutrim OB were investigated in terms of rheological and physical properties and compared with a control. As more shortening was replaced with Nutrim OB, a decrease in the diameter and an increase in the height of cookies were observed. The increased moisture content from Nutrim OB caused a decrease in the dynamic viscoelastic properties of cookie dough. Squeezing flow method showed shear thinning behaviours in all cookie doughs. Also, the elongational viscosity of cookie dough decreased significantly with more replacement of shortening with Nutrim OB. The rheological properties of cookie dough during baking indicated that all of the samples had similar types of viscoelastic characteristics during baking. However, the cookies containing more Nutrim OB exhibited more elastic properties which resulted in a decreased cookie diameter. There was no significant difference in cookie hardness among samples with up to 20% shortening replacement but the cookies became lighter in colour as the Nutrim OB content was increased.
Article
BACKGROUND: The food industry has been facing the challenge of developing low-fat and low-calorie food products due to rising health awareness of consumers. To meet this consumer demand, an oat β-glucan-rich hydrocolloid (C-trim30) was evaluated as a cocoa butter substitute in chocolates. The effects of C-trim30 on the rheological, tribological, and textural properties of chocolates were investigated. RESULTS: The viscosity of molten chocolates increased with increasing levels of C-trim30. Flow behaviors analyzed using the Casson model showed that the Casson viscosity and yield stress increased with increasing concentration of C-trim30 in the chocolate. Tribological tests on a ball-on-flat tribometer showed a reduction in boundary coefficients of friction, with increasing C-trim30. In addition, hardness of chocolates showed that replacement of cocoa butter with C-trim30 produced chocolates with softer texture. CONCLUSIONS: The cocoa butter replacement with C-trim30 up to 10% produced soft chocolates with improved boundary lubrication properties. Also, the chocolate prepared by replacing the cocoa butter with C-trim30 resulted in a product with a lower caloric value and increased health benefits from the oat β-glucan. Copyright
Article
Hydrocolloidal compositions recovered from the liquid fraction obtained by subjecting oat or barley substrates to a heat-shearing treatment are rich in soluble fiber, principally β-glucan, and are substantially free of insoluble fiber particles. Dispersions of these compositions are smooth in texture and are useful as texturizers and nutritional substitutes for dairy products in food compositions.
Article
Certain diseases are absent or rare in countries that have been little affected by industrialisation. Here diets containing the natural amount of fibre are eaten and result in large, soft stools that traverse the intestine rapidly. By contrast, the refined low-fibre foods of the economically developed countries produce small firm stools which pass through the gut slowly. This paper records over a 1000 transit-times of various ethnic groups at home and abroad, together with the weight of stool passed daily. It is suggested that dietary fibre has a role in the prevention of certain large-bowel and other diseases which have become prevalent in Western countries.
Article
Two new oat beta-glucan hydrocolloids (designated 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 reduced spreading characteristics compared with the control due to their increased elastic properties. Also, higher water content and water activity were observed in the C-trim20 cookies. However, flour replacement with C-trim20 up to 10% produced cookies with instrumental texture properties similar to those of the control, which was in good agreement with the sensory results.
Article
C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear-thinning pattern of batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water-holding properties of C-trim30. These rheological characteristics could be correlated with the adhesive properties of batters to a food matrix. In addition, C-trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C-trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C-trim30 contributed synergistically to the reduction of oil content in fried foods.
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Effect of butter replacement with β-glucan-rich hydrocolloid (C-trim30) on chocolate qualities
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Effect of butter replacement with β-glucan-rich hydrocolloid (C-trim30) on chocolate qualities
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Polyphenolics of salvia
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