Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

Moura, Fernanda Aliñe de; Pereira, Jonny Everson Scherwinski; Silva, Débora Oliveira da; Zavareze, Elessandra da Rosa; Moreira, Angelita da Silveira; Helbig, Elizabete; Dias, Álvaro Renato Guerra

doi:10.1016/j.foodchem.2011.04.003

Cited by 47 publications

(50 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, water-binding capacity of the soluble barley b-glucan significantly decreased with increasing oxidative intensity. These results indicate that additional glycosidic linkages were broken, causing a decrease in water retention capacity (Moura et al, 2011). Moura et al (2011) reported that the swelling power of b-glucan decreased as the H 2 O 2 concentration and heating temperature in treatments increased.…”

Section: In Vitro Binding Capacitiesmentioning

confidence: 97%

“…These results indicate that additional glycosidic linkages were broken, causing a decrease in water retention capacity (Moura et al, 2011). Moura et al (2011) reported that the swelling power of b-glucan decreased as the H 2 O 2 concentration and heating temperature in treatments increased. Bae et al (2009) verified the reduction of the swelling power in oat b-glucan when the molecule was partially hydrolyzed with cellulose, resulting in a different MW.…”

Section: In Vitro Binding Capacitiesmentioning

confidence: 97%

“…In vitro bile acid-binding capacity of soluble b-glucan was determined by a colorimetric method described by Moura et al (2011). A cholic acid solution was prepared with 200 mg of cholic acid (C1129, Sigma-Aldrich Co.) and 4.7 ml of 0.1 N NaOH diluted in distilled water to a volume of 200 ml.…”

Section: Bile Acid-binding Capacitymentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide

et al. 2016

View full text Add to dashboard Cite

Section: In Vitro Binding Capacitiesmentioning

confidence: 97%

Section: In Vitro Binding Capacitiesmentioning

confidence: 97%

See 1 more Smart Citation

Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide

et al. 2016

View full text Add to dashboard Cite

“…Inulin and oat fiber are carbohydrate-derived fat replacers possessing gelling capacity with water and have low calories [6] [7]. Besides theirs health benefits, inulin and oat fiber are also considered to have prebiotic properties such as the ability to situmulate probiotic bacteria without affecting flavour [3] [8] [9].…”

Section: Introductionmentioning

confidence: 99%

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Güler-Akın¹,

Ferliarslan²,

Akın³

2016

AiM

View full text Add to dashboard Cite

In this study, the effects of different amounts of inulin and oat fiber addition on the properties of apricot probiotic drinking yoghurt (APDY) were investigated. Seven different APDY was produced. Six of them were produced by the addition of 0.5%, 1% and 2% inulin (B, C, D) and oat fiber (E, F, G) and one of them was produced as control sample. Pasteurized apricot pureed and sugar (10%) was added to fermented milk beverage. APDYs were analysed 1, 7, 14 and 21 days after production. Addition of fiber to APDYs had significantly affected on the pH, titratable acidity, water holding capacity, S. thermophilus, L. acidophilus Bifidobacterium BB-12 counts, and sensorial properties of the samples (p < 0.01). pH values decreased titratable acidity, water holding capasity, the viscosity values, L. acidophilus and Bifidobacterium counts increase by the addition of fiber into samples.

show abstract

“…However, these disadvantages can be eliminated by chemical modification of the starch (Pérez-Gallardo et al, 2012). Oxidation is a chemical modification that changes the characteristics and functional properties of polymers (De Moura et al, 2011). Researchers have found that oxidized starch has appropriate properties for creating films (Kuakpetoon & Wang, 2001), with mechanical properties superior to those obtained from native starch (Palma-Rodríguez *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Zamudio‐Flores

Ochoa-Reyes

Ornelas-Paz

et al. 2015

CyTA - Journal of Food

View full text Add to dashboard Cite

-Félix (2015) Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains, CyTA -Journal of Food, 13:3, 456-463, DOI: 10.1080/19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 In this study, two types of oxidized banana starch films (betalains and no betalains) were prepared and used as covering for sausages, then were refrigerated for 20 days at 4°C and 5% relative humidity (RH). The sausages covered were analyzed (covered with films without betalains = F1 and covered with films with betalains = F2) and they were compared with a control (without covering). The sausages were evaluated every 5 days by physicochemical analysis of color, size, weight loss, pH and quantification of betalains in the films. Textural analysis was performed on the sausages. The results indicated that films did not significantly alter the color or moisture loss during storage (P > 0.05), while the F2 films maintained the amount of thiobarbituric acid reactive substances in the sausages during storage (P < 0.05). Sausages covered with both types of film maintained their texture characteristics for longer compared to the control.Keywords: color evaluation; betalains content; texture profile analysis; sausages En el presente estudio se elaboraron dos tipos de películas de almidón oxidado de plátano (con y sin betalaínas) y se utilizaron como cubiertas en salchichas, las cuales se almacenaron por 20 días en condiciones de refrigeración (4°C y 5% HR). Se analizaron tres lotes de salchichas (sin cubierta = control; cubiertas con películas sin betalaínas = F1; cubiertas con películas con betalaínas = F2). Las salchichas se evaluaron cada cinco días mediante análisis fisicoquímicos de color, tamaño, pérdida de peso, pH y cuantificación del nivel de betalaínas en las películas. Se realizó un análisis de textura de las salchichas. Los resultados indicaron que las películas no alteraron significativamente el color o la pérdida de humedad durante el almacenamiento (P > 0,05), mientras que las películas F2 mantuvieron la cantidad de substancias reactivas de ácido tiobarbitúrico (TBARS) en las salchichas durante el almacenamiento (P < 0,05). Las salchichas cubiertas con ambos tipo de películas conservaron sus atributos de textura por mayor tiempo en comparación con las salchichas control. Palabras

show abstract

Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

Cited by 47 publications

References 36 publications

Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide

Physicochemical and in vitro binding properties of barley β-glucan treated with hydrogen peroxide

Apricot Probiotic Drinking Yoghurt Supplied with Inulin and Oat Fiber

Effect of storage time on physicochemical and textural properties of sausages covered with oxidized banana starch film with and without betalains

Contact Info

Product

Resources

About