Determination of moisture, total lipid, and bound lipid contents in oats using low-field nuclear magnetic resonance

Li, Yuntong; Obadi, Mohammed; Shi, Jiachen; Sun, Jun; Chen, Zhongwei; Xu, Bin

doi:10.1016/j.jfca.2019.103401

Cited by 24 publications

(11 citation statements)

References 22 publications

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“…Oats are widely considered as a quality health food [1][2][3]. It is an excellent source of β-glucan, protein [4], unsaturated fatty acids [5], and unique oat polyphenols with powerful antioxidant activity [6]. Oats are often used in the production of healthy snacks and meals [7] due to valuable health benefits including reducing cholesterol, and managing blood sugar and obesity [8,9].…”

Section: Introductionmentioning

confidence: 99%

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Liu

Cao

Ouyang

et al. 2022

Foods

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Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.

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Section: Introductionmentioning

confidence: 99%

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Liu

Cao

Ouyang

et al. 2022

Foods

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“…These phenomena indicated that water was much easier to permeate the FER grains’ interior after microwave treatment. In addition, a small peak appeared in the range of nearby 100 ms for CK, 140 and 280 W samples, which may be derived from lipid hydrogen from oat when moisture content was relatively smaller (Chen et al., 2017; Li et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

Wang

Liu

et al. 2020

J. Food Process. Preserv.

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Extrusion technology is one of the modern technologies in food industry (Sayanjali et al., 2019), which is a highly efficient processing method at low cost by combining several unit operations such as mixing, cooking, and forming (Gopirajah & Muthukumarappan, 2018). In our previous study, a kind of fresh extruded rice-shaped kernels (FER) with oat, rice flour, and defatted flaxseed meal was prepared. Oat is a good food material being rich in nutrients, such as protein, unsaturated fatty acids, and dietary fiber (DF), which is considered a healthy cereal and often has been used in extruded food (Sandrin et al., 2018). Rice is easy to digest, white color, mild flavor, nonallergenic, and good processability, which is commonly used to change raw material rheology properties and produce gluten-free foods (Kang et al., 2015). Defatted flaxseed meal, the main by-product of the flaxseed oil extraction process, used to be wasted as simple animal feed in China. Nowadays, flaxseed is considered to be the richest source of plant lignans, which are polyphenolic compounds and have shown a wide spectrum of health beneficial effects including antioxidative, antiviral, and antitumorigenic

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“…Moreover, we have recently reported the intelligent detection of the safe level of water activity (0.6) through the use of LF-NMR during the drying of vegetables and fruits ( Chitrakar et al, 2019 ; Chitrakar et al, 2020 ). These magnetic resonance technologies have been deployed to monitor other processes, including pre-brining and freezing of shrimps ( Gudjónsdóttir et al, 2011 ), the fermentation process ( Kreyenschulte et al, 2015 ; Ramanjooloo et al, 2009 ), and to determine the internal quality of apples ( Chayaprasert & Stroshine, 2005 ), the blackheart in pomegranates ( Zhang & McCarthy, 2012 ), the bruising in fruits and vegetables ( Du et al, 2020 ), moisture status and migration during refrigerated storage of beef ( Cheng, Wang, et al, 2020 ), multiple freeze-thaw cycles in beef ( Cheng et al, 2018 ), total lipids and bound lipids in oats ( Li et al, 2020 ), and oil species identification ( Hou et al, 2019 ). The details of its principles and applications can be viewed from recent reviews ( Ezeanaka et al, 2019 ; Kirtil & Oztop, 2016 ).…”

Section: Technological Intervention To Reduce the Impact Of Covid-19 mentioning

confidence: 99%

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

2021

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Determination of moisture, total lipid, and bound lipid contents in oats using low-field nuclear magnetic resonance

Cited by 24 publications

References 22 publications

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Quality improvement of fresh extruded rice ‐ shaped kernels by microwave‐aided puffing technology

Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic

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