Suitability of TEMPO-oxidized oat beta-glucan for noodle preparation
- Authors
- Lee, Kwang Yeon; Park, Seung Young; Lee, Suyong; Lee, Hyeon Gyu
- Issue Date
- Dec-2014
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- beta-glucan; oxidation; noodle; pasting; texture
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.6, pp.1897 - 1901
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 23
- Number
- 6
- Start Page
- 1897
- End Page
- 1901
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/158456
- DOI
- 10.1007/s10068-014-0259-1
- ISSN
- 1226-7708
- Abstract
- 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.
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