Suitability of TEMPO-oxidized oat beta-glucan for noodle preparation
DC Field | Value | Language |
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dc.contributor.author | Lee, Kwang Yeon | - |
dc.contributor.author | Park, Seung Young | - |
dc.contributor.author | Lee, Suyong | - |
dc.contributor.author | Lee, Hyeon Gyu | - |
dc.date.accessioned | 2022-07-16T01:35:00Z | - |
dc.date.available | 2022-07-16T01:35:00Z | - |
dc.date.created | 2021-05-12 | - |
dc.date.issued | 2014-12 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/158456 | - |
dc.description.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. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.title | Suitability of TEMPO-oxidized oat beta-glucan for noodle preparation | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lee, Hyeon Gyu | - |
dc.identifier.doi | 10.1007/s10068-014-0259-1 | - |
dc.identifier.scopusid | 2-s2.0-84918532712 | - |
dc.identifier.wosid | 000344326600023 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.23, no.6, pp.1897 - 1901 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 23 | - |
dc.citation.number | 6 | - |
dc.citation.startPage | 1897 | - |
dc.citation.endPage | 1901 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001946253 | - |
dc.description.journalClass | 1 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | BIOLOGICAL CHARACTERIZATION | - |
dc.subject.keywordPlus | CEREAL | - |
dc.subject.keywordAuthor | beta-glucan | - |
dc.subject.keywordAuthor | oxidation | - |
dc.subject.keywordAuthor | noodle | - |
dc.subject.keywordAuthor | pasting | - |
dc.subject.keywordAuthor | texture | - |
dc.identifier.url | https://link.springer.com/article/10.1007/s10068-014-0259-1 | - |
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