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Article: Gluten enhances cooking, textural, and sensory properties of oat noodles

TitleGluten enhances cooking, textural, and sensory properties of oat noodles
Authors
Issue Date2011
PublisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistry
Citation
Cereal Chemistry, 2011, v. 88 n. 3, p. 228-233 How to Cite?
AbstractWhole grain oats are widely regarded as conferring significant health benefits. Composite flour of whole grain oat flour, wheat flour, and tapioca starch in the ratio 1:1:0.16 was formulated to make oat noodles with the addition of gluten at various levels. The influence of gluten on pasting and gelling properties of composite flour, and on cooking, textural, and sensory properties of salted oat noodles was evaluated. Addition of gluten decreased the paste viscosity, reduced hardness and springiness of gel, reduced cooking yield, cooking loss, and broken ratio during cooking, and increased the tensile strength and firmness of cooked noodles. Scanning electron microscopy showed that gluten tightened the network of protein in the noodles by forming oriented fibrils. Addition of gluten had little effect on the color of raw and cooked oat noodles, which were somewhat yellow. Sensory evaluation indicated that addition of gluten could enhance the overall acceptability of cooked oat noodles. This study may stimulate further interest in using functional whole grain cereal ingredients in developing healthy staple foods. © 2011 AACC International, Inc.
Persistent Identifierhttp://hdl.handle.net/10722/179236
ISSN
2015 Impact Factor: 1.036
2015 SCImago Journal Rankings: 0.566
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorZhou, BLen_US
dc.contributor.authorZhu, Fen_US
dc.contributor.authorShan, Fen_US
dc.contributor.authorCai, YZen_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:53:17Z-
dc.date.available2012-12-19T09:53:17Z-
dc.date.issued2011en_US
dc.identifier.citationCereal Chemistry, 2011, v. 88 n. 3, p. 228-233en_US
dc.identifier.issn0009-0352en_US
dc.identifier.urihttp://hdl.handle.net/10722/179236-
dc.description.abstractWhole grain oats are widely regarded as conferring significant health benefits. Composite flour of whole grain oat flour, wheat flour, and tapioca starch in the ratio 1:1:0.16 was formulated to make oat noodles with the addition of gluten at various levels. The influence of gluten on pasting and gelling properties of composite flour, and on cooking, textural, and sensory properties of salted oat noodles was evaluated. Addition of gluten decreased the paste viscosity, reduced hardness and springiness of gel, reduced cooking yield, cooking loss, and broken ratio during cooking, and increased the tensile strength and firmness of cooked noodles. Scanning electron microscopy showed that gluten tightened the network of protein in the noodles by forming oriented fibrils. Addition of gluten had little effect on the color of raw and cooked oat noodles, which were somewhat yellow. Sensory evaluation indicated that addition of gluten could enhance the overall acceptability of cooked oat noodles. This study may stimulate further interest in using functional whole grain cereal ingredients in developing healthy staple foods. © 2011 AACC International, Inc.en_US
dc.languageengen_US
dc.publisherAmerican Association of Cereal Chemists, Inc. The Journal's web site is located at http://www.aaccnet.org/cerealchemistryen_US
dc.relation.ispartofCereal Chemistryen_US
dc.titleGluten enhances cooking, textural, and sensory properties of oat noodlesen_US
dc.typeArticleen_US
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCai, YZ=rp00661en_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1094/CCHEM-01-11-0006en_US
dc.identifier.scopuseid_2-s2.0-79958083700en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79958083700&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume88en_US
dc.identifier.issue3en_US
dc.identifier.spage228en_US
dc.identifier.epage233en_US
dc.identifier.isiWOS:000291565100002-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridZhou, BL=13805572700en_US
dc.identifier.scopusauthoridZhu, F=35306203800en_US
dc.identifier.scopusauthoridShan, F=36864171700en_US
dc.identifier.scopusauthoridCai, YZ=8684149300en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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