Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Qian, Xin; Sun, Binghua; Zhu, Chuankai; Zhang, Zheng; Tian, Xiaoling; Wang, Xiaoxi

doi:10.1016/j.jcs.2020.102908

Cited by 31 publications

(23 citation statements)

References 38 publications

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“…Nonstarch polymers in MBF could delay amylose leaching during HHP gelatinization, resisting starch granules for further swelling. These results were consistent with the researches of (Qian et al, 2020) who reported that stir-frying treatment could apparently improve the elastic characteristic of the oat flour paste.…”

Section: Rheological Propertiessupporting

confidence: 93%

Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure

Liu

Zhang

2021

Cereal Chem

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Mung bean is originated from Leguminosae, as a common traditional food worldwide for more than 3,500 years (Ganesan & Xu, 2018). There is a wide distribution and ample production in Africa, South and North America, and Australia (Hoover et al., 1997). Recently, mung beans have received great attention due to its high nutritional value, especially a well-balanced essential amino acid profile containing a high level of lysine that is limited in cereals (Mubarak,

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Section: Rheological Propertiessupporting

confidence: 93%

Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure

Liu

Zhang

2021

Cereal Chem

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“…Qian et al. (2020) reported an increase in the particle size and fluidity for oats with roasting, they attributed it to agglomeration due to electrostatic action and Van der Waals force. Felker et al.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of amaranth flour processing for noodle making

Singh

Liu

2021

J. Food Process. Preserv.

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Amaranth is an ancient grain that is high in gluten‐free protein and is a drought tolerant crop. Due to growing consumer interest in nutrition and environment, there is a renewed interest in ancient crops such as amaranth. The objective of this study was to evaluate processing methods such as dry roasting and jet‐cooking of amaranth flours for making high protein, gluten‐free noodles. Commercial amaranth flour was processed by dry roasting and excess steam jet‐cooking. The raw and processed flours were evaluated for proximate and amino acid composition, physical properties such as bulk density, water absorption, and pasting and properties and compared to wheat flour. The noodle dough and noodles made using the three amaranth flours and wheat flour were evaluated for texture, color, and cooking quality. Raw amaranth flour had higher protein, ash, and fat content but lower starch content when compared to wheat flour. Processing of amaranth flour did not affect the protein, starch, and ash content of amaranth flours. Bulk density of raw amaranth flour was significantly lower than wheat flour roasting did not affect the bulk density, but jet‐cooking decreased the bulk density. Raw amaranth flour had higher peak viscosity than wheat flour. The jet‐cooked amaranth flour had a shorter hydration time, lower peak viscosity, and low setback. Raw Amaranth noodle dough was softer but roasted amaranth flour did not significantly differ in dough hardness from wheat flour dough. The noodles made from raw and processed amaranth flours were softer than wheat flour noodles. Amaranth flour noodles had a softer bite than wheat flour noodles, roasting increased the hardness of the amaranth flour noodles. Raw and roasted amaranth flours had similar cooking yields as wheat flour, but jet‐cooked amaranth flour noodles had higher cooking losses and partially disintegrated during cooking. Roasted amaranth flour has potential for replacing wheat flour in the preparation of acceptable gluten‐free, nutritive noodles. Practical Application Roasted amaranth flour has potential for replacing wheat flour in the preparation of acceptable gluten‐free, nutritive noodles. Amaranth crop is drought tolerant, and amaranth grain is high in protein, rich in essential amino acids and is gluten‐ free. Roasting a simple dry heat process and jet‐cooking a high heat and shear process was applied to improve the nutrition and digestibility of amaranth flour. The raw, roasted, and jet‐cooked amaranth flour was evaluated, and characteristics compared to wheat flour. Noodles made from amaranth flours were compared to wheat flour noodles. This work demonstrates that roasting improved the cooking yield and texture of cooked noodles. This will expand utilization of amaranth and contribute to the sustainability of U.S. agriculture in the era of climate change.

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“…Table 1 also shows that the fat content significantly (p < 0.05) increased with increasing ROP concentration. Fat increase could be due to the high lipid content of oat as oat contains around 5 -7.5% lipid and several other lipolytic enzymes such as lipoxygenase and lipase (Qian et al, 2020). A significant difference (p < 0.05) was observed on the fat content of the samples before and after frying.…”

Section: Chemical Compositionmentioning

confidence: 97%

“…This can be considered as an added value to the surimi sausage. Additionally, oat has been reported to have the highest protein content among cereal grains, and consists of essential amino acids (Qian et al, 2020). Alakhrash et al (2016) found that the amount of protein content in surimi gel increased with increasing concentration of oat bran.…”

Section: Chemical Compositionmentioning

confidence: 99%

“…Oat (Avena sativa L.) has received considerable attention owing to its high content of dietary fibres, phytochemicals, and nutritional values (Lapveteläinen et al, 1994;Rasane et al, 2015;Qian et al, 2020). Studies have revealed that oat possesses beneficial health effects against gastrointestinal problems (Stark and Madar, 1994), and boasts anti-cancerous effects (Gallaher, 2000).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

Muzamil¹,

Razali²,

Noor³

et al. 2021

IFRJ

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In the present work, the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content, protein content, and water holding capacity, but decreased shrinkage and cooking loss. The incorporation of ROP was also able to significantly decrease fat absorption during frying. However, increased amount of ROP caused a significant decrease in texture especially after frying. Although a decrease in texture was recorded, the sensory analysis score did not display any significant difference on the colour, hardness, and overall acceptability of the surimi sausage. The development of surimi sausage incorporated with ROP could be an approach to utilise fish as a commodity, and produce a healthier and more nutritious sausage even after frying.

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Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Cited by 31 publications

References 38 publications

Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure

Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure

Evaluation of amaranth flour processing for noodle making

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

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