Influence of hydrothermal processes on selected physical properties of oat grain

Panasiewicz, M.; Grochowicz, J.; Sobczak, Paweł

doi:10.1016/j.jfoodeng.2008.06.006

Cited by 9 publications

(8 citation statements)

References 14 publications

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“…Superfine ground treatment of the oat bran was well suited to manufacture instant and convenient foods, which would be more suitable for the development of functional foods. Results of the study agreed with the report, in which Panasiewicz proved the existence of a strong correlation between the range of parameters of hydrothermal treatment of oat grain (temperature of moistening, steam pressure, time of moistening) and the moisture content of the grain (Panasiewicz and others 2009).…”

Section: Resultssupporting

confidence: 90%

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

Zhang¹,

Liang²,

Pei³

et al. 2009

Journal of Food Science

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To evaluate the effects of processes on physicochemical properties of oat bran soluble dietary fiber (OSDF), the oat bran was processed by steam heating, superfine grinding, and extrusion, and extracted to obtain OSDF. The molecular weight distribution, monosaccharide composition, transparency, solubility, structure, and thermal and morphological properties of OSDF were investigated. The yield of OSDF increased after the processing compared to the untreated. The proportion of high molecular weight granules was higher in OSDF from extruded oat bran. The backbone of the OSDF was not changed, but the proportion of the residue linkages in OSDF was varied after the processing. Solubility and swelling power showed significant positive correlation with molecular weight distribution while transparency showed significant negative correlation with molecular weight distribution. Three processes had great impact on the physicochemical properties of OSDF. The OSDF from superfine ground oat bran showed some physical-chemical properties that might be of potential use in the food industry.

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Section: Resultssupporting

confidence: 90%

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

Zhang¹,

Liang²,

Pei³

et al. 2009

Journal of Food Science

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“…4,7 The improvement in textural quality with increasing time of DIC treatment is related to the density decrease of the snack products, as mentioned above. Similar results were obtained with hydrothermal processing of oat grain 20 and DIC processing of pasta. 14 Despite that, increasing initial moisture content during DIC treatment led to quite high values of hardness in terms of acceptable snack texture.…”

Section: Effect On Textural Propertiessupporting

confidence: 85%

Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack

Yağcı

2016

J. Sci. Food Agric.

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“…Additionally they found that increasing moisture content of grain reduced strength features of the oat grain (Panasiewicz et al . ). Similarly, Nouviaire et al .…”

Section: Resultsmentioning

confidence: 97%

Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

Yağcı

Evci

2016

Journal of Food Processing and Preservation

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In this study, development of snack foods from chickpea using instant controlled pressure drop process (DIC) was investigated. Chickpea samples having different moisture content (20-40%) were processed using lab scale DIC equipment at different steam pressure levels (3-5 3 10 2 kPa) and processing times (1-10 min); then the effects of these processing parameters on the physical and sensory characteristics of the chickpea snacks were determined. Snack properties were mostly affected by changes in processing pressure and time, to a lesser extent by chickpea moisture content. Increasing pressure and time usually improved physical and textural properties of chickpea snacks; however it caused losses of color in the product. Selected products from chickpea snacks got favorable scores from the point of general acceptability. The optimum conditions for the production of desirable chickpea snack were 40% for chickpea moisture content, 5 3 10 2 kPa for pressure of processing vessel and 4 min for processing time. PRACTICAL APPLICATIONSExpansion in the puffed snack foods is widely provided by the heating and working the mixture to produce dough under pressure, and suddenly releasing the pressure to expand the dough, such as in gun puffing and extrusion cooking process. DIC process is a type of hydrothermal process, which includes selfexpansion of the food material due to the mechanical effect created by the abrupt transition from high steam pressure to a vacuum pressure. DIC technology for the production of ready-to-eat snack foods is principally useful for the production of snack products requiring evaluation of whole raw material as its original shape. In the study, chickpea was used to develop snack food. This process appeared to be an advantageous technique for use in development of healthy and ready-to-eat nutritious chickpea snack.

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Influence of hydrothermal processes on selected physical properties of oat grain

Cited by 9 publications

References 14 publications

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber

Effects of instant controlled pressure drop process on physical and sensory properties of puffed wheat snack

Development of Chickpea Snack Using Instant Controlled Pressure Drop Process

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