Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería

Food Science and Technology International

Volumn 6, Issue 6, 2000, Pages 457-462

  Inglett, G E ^a   Maneepun, S ^b   Vatanasuchart, N ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b KASETSART UNIVERSITY   (Thailand)

Author keywords

bakery pr oducts; butter; coconut cr eam; desserts; fats; oat; Oatrim; sensory

Indexed keywords

EID: 0034560362     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201320000600604     Document Type: Article

References (15)

1. Aoac. (1994). Official Methods of Analysis. 13th edn. Washington, DC: AOAC.
2. Behall K.M., Scholfield D.J. and Hallfrisch J. (1997). Effect of beta-glucan level in oat fiber extracts on blood lipids in men and women. Journal of the American College of Nutrition 16: 46-51.
3. deGroot A.P., Luyken R. and Pikaar N.A. (1963). Cholesterol-lowering effect of rolled oats. Lancet 2: 303-304
4. Food and Drug Administration. (1997a.) Food labeling: Health claims. Soluble fiber from whole oats and risk of coronary heart disease. Federal Register 62: 15343-15344.
5. Food and Drug Administration. (1997b.) Food labeling: Health claims. Oats and coronary heart disease. Federal Register 62: 3584-3601.
6. Inglett G.E. (1991). A method of making a soluble dietary fiber composition from oats. U.S. Patent Number 4,996,063.
7. Inglett G.E. and Grisamore S.B. (1991). Maltodextrin fat substitute lowers cholesterol. Food Technology 45(6): 104.
8. Inglett G.E. (1992). Method of making soluble dietary fiber compositions from cereals. U.S. Patent 5,082,673.
9. Inglett G.E. (1993). Amylodextrins containing β-glucan from oat flours and bran. Journal of Food Chemistry 47: 133-136.
10. Inglett G.E. and Newman R.K. (1994). Oat b-glucan-amylodextrins: Preliminary preparations and biological properties. Plant Foods for Human Nutrition 45: 53-61.
11. Inglett G.E., Warner K. and Newman R.K. (1994). Sensory and nutritional evaluations of Oatrim. Cereal Foods World 39(10): 755-759.
12. International Rice Research Institute. Irristat version 90-1, Department of Statistics, Los Banos, Loguna, Philippines.
13. Jham G.N., Teles F.F.F. and Campas L.G. (1992). Use of aqueous HCl/MeOH as esterification reagent for analysis of fatty acids derived from soybean lipids. Journal of the American Oil Chemists Society 59(3): 132-133.
14. Ripsin C.M., Keenan J.M. and Jacobs D.R. (1992). Oat products and lipid lowering. Journal of the American Medical Association 267(24): 3317-3325.
15. Will R.B.H. and Greenfield H. (1984). Laboratory Institution Manual for Food Composition Studies. Kensington, Australia: Department of Food Science and Technology, The University of New South Wales.