Hydration and pasting properties of oat (Avena sativa) flour

Preventive Nutrition and Food Science

Volumn 17, Issue 1, 2012, Pages 87-91

  Choi, Induck ^a   Han, Ok Kyu ^a   Han, Jiyeon ^b   Kang, Chon Sik ^a   Kim, Kyung Hoon ^a   Kim, Yang Kil ^a   Cheong, Young Keun ^a   Park, Tae Il ^a   Choi, Jae Sung ^a   Kim, Kee Jong ^a  

^a National Institute of Animal Science   (South Korea)

^b Sunchon National University   (South Korea)

Author keywords

Chemical; Cultivars; Hydration; Oat flour; Pasting profiles

Indexed keywords

EID: 84864861682     PISSN: 22871098     EISSN: None     Source Type: Journal    
DOI: 10.3746/pnf.2012.17.1.087     Document Type: Article

References (22)

1. Mellen PB, Walsh TF, Herrington DM. 2008. Whole grain intake and cardiovascular disease: A meta-analysis. Nutr Metab Cardiovas 18: 283-290. (Pubitemid 351707609)
2. Liu S, Manson JE, Stampfer MJ, Hu FB, Giovannucci E, Colditz GA, Hennekens CH, Willett WC. 2000. A prospective study of whole grain intake and risk of type 2 diabetes mellitus in US women. Am J Public Health 90: 1409-1415.
3. Tapola N, Karvonen H, Niskanen L, Mikola M, Sarkkinen E. 2005. Glycemic response of oat bran products in type 2 diabetic patients. Nutr Metab Cardiovas 15: 255-261. (Pubitemid 41190982)
4. Jacobs DR, Marquart L, Slavin J, Kushi LH. 1998. Wholegrain intake and cancer: An expanded review and metaanlaysis. Nutr Cancer 30: 85-96. (Pubitemid 28217486)
5. Kasum CM, Jacobs DRJ, Nicodemus K, Folsom AR. 2002. Dietary risk factors for upper aerodigestive tract cancers. Int J Cancer 99: 267-272. (Pubitemid 34309485)
6. Haas P, Machado MJ, Anton AA, Silva ASS, De Francisco A. 2009. Effectiveness of whole grain consumption in the prevention of colorectal cancer: Meta-analysis of cohort studies. Int J Food Sci Nutr 60: 1-13.
7. Doehlert DC, Zhang D, McMullen MS, Moore WR. 1997. Estimation of mixed linkage beta-glucan concentration in oat and barley from viscosity of whole grain flour slurry. Crop Sci 37: 235-238. (Pubitemid 27069355)
8. Zhou M, Robards K, Glennie-Holmes M, Helliwell S. 2000. Effects of enzyme treatment and processing on pasting and thermal properties of oats. J Sci Food Agric 80: 1486-1494. (Pubitemid 30597632)
9. Colleoni-Sirghie M, Jannink JL, Kovalenko IV, Briggs JL, Whilte PJ. 2004. Prediction of β-glucan concentration based on viscosity evaluations of raw oat flours from high β-glucan and tradiational oat lines. Cereal Chem 81: 686-692.
10. Sopade PA, Hardin M, Fitzpatrick P, Desmee H, Halley P. 2006. Macromolecular interactions during gelatinization and retrogradation in starch-whey systems as studied by Rapid Visco-Analyser. Int J Food Eng 2: 1-17.
11. Hall MB, Tarr AW. 2000. Oat starch quality and relationships to other quality traits. In 6th International Oat Conference proceedings. Cross RJ, ed. New Zealand Institute for Crop & Food Research Ltd., Christchurch, New Zealand. November 13-16, p 11.
12. Glennie-Holmes M. 1996. Rapid Visco Applications: Rolled oats. In RVA World 8. Newport Scientific, Warriewood, Australia. p 4.
13. Anderson RA. 1982. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products. Cereal Chem 59: 265-271.
14. Liu Y, Bailey TB, White PJ. 2010. Individual and interactional effects of β-glucan, starch and protein on pasting properties of oat flours. J Agric Food Chem 58: 9198-9203.
15. Osundahunsi OF, Fagbemi TN, Kesselman E, Shimoni E. 2003. Comparison of the physicochemical properties and pasting characteristics of flour and starch from red and white sweet potato cultivars. J Agr Food Chem 51: 2232-2236.
16. Bhatty RS. 1993. Extraction and enrichment of (1-3),(1- 4)-β-D-glucan from barley and oat brans. Cereal Chem 70: 73-77.
17. Bryant RJ, Kadan RS, Champagrte ET, Vinyard BT, Boykin D. 2001. Functional and digestive characteristics of extruded rice flour. Cereal Chem 78: 131-137. (Pubitemid 32215655)
18. Gray D, Abdel-Aal EM, Seetharaman K, Kakuda Y. 2010. Differences in viscosity and textural properties of selected barley cultivars as influenced by pearling and cooking. Food Chem 120: 402-409.
19. Symonas LJ, Brennen CS. 2004. The effect of β-glucan fiber fraction on starch gelatinization and pasting characteristics. J Food Sci 69: 257-261.
20. Robertson JA. 1988. Physicochemical characteristics of food and the digestion of starch and dietary fibre during gut transit. Proc Nutr Soc 47: 143-152.
21. McIntosh GH, Whyte J, McArthur R, Nestel PJ. 1991. Barley and wheat foods: Influence on plasma cholesterol concentrations in hypercholesterolemic men. Am J Clin Nutr 53: 1205-1209.
22. Ostman EE, Rossi E, Larsson H, Brighenti F, Bjorck I. 2006. Glucsoe and insulin responses n healthy men to barley bread with different levels of (1?3, 1?4)-beta-glucans predictions using fluidity measurements of in vitro enzyme digests. J Cereal Sci 43: 230-235. (Pubitemid 43181569)