Lipid oxidation induced oxidative degradation of cereal beta-glucan

Wang, Yujie; Mäkelä, Noora; Maina, Ndegwa Henry; Lampi, Anna‐Maija; Sontag‐Strohm, Tuula

doi:10.1016/j.foodchem.2015.11.018

Cited by 9 publications

(9 citation statements)

References 31 publications

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“…As a consequence, the decrease in the water content (as a result, loss of sample mass) caused an increase in β‐glucan concentration in the samples (Wyrwisz, Półtorak, Zalewska, Zaremba, & Wierzbicka, ). On the other hand, several authors noticed that lipid oxidation may induce the degradation of β‐glucan in aqueous food systems where β‐glucan and lipids co‐exist (Wang, Mäkelä, Henry, Lampi, & Sontag‐strohm, ). However, the authors did not observe degradation of β‐glucan caused by oxidation during storage time.…”

Section: Resultsmentioning

confidence: 99%

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2018

J Food Process Preserv

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The aim of this study was to develop an innovative low‐fat beef burgers with canola oil and oat β‐glucan in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumers’ acceptance. According to the results, replacing 40% of tallow with canola oil and 4% of burger fats with 30% oat β‐glucan concentrate is technologically feasible for the low‐fat beef burgers production. Results showed that replacement of tallow by oil and β‐glucan influence on cholesterol level reduction and increase in WHC value of product. Tallow replacement by canola oil and β‐glucan has no influence on most of texture parameters but changes the volatile compounds profile of product. Consumers accept sensory parameters of low‐fat beef burgers with oil and β‐glucan. In conclusion, tallow replacement by canola oil and β‐glucan concentrate has a positive influence on the pro‐health and technological properties of low‐fat beef burgers. Practical applications The aim of this study was to develop an innovative low‐fat beef burger with canola oil (n‐3 fatty acids source) and oat β‐glucan (pro‐health hydrocolloid balance for physico‐chemical parameters) in order to substitute tallow and evaluate the influence of that particular modification on physico‐chemical parameters and consumer acceptance. ’ requirements, have introduced the production of low‐fat meat products and the replacement of traditional fats. Replacing beef tallow with canola oil and oat β‐glucan concentrate is technologically feasible for manufacturing low‐fat beef burgers, and can be recommended for obtaining low‐fat meat products. This solution allows the modification of meat products that can be used as a source of oat β‐glucan in a diet with a healthy fatty acid profile. The proposed recapture modification can be recommended as a good strategy to produce healthier low‐fat beef burgers, while at the same time retaining consumer acceptance on a level comparable to traditional burgers.

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Section: Resultsmentioning

confidence: 99%

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Szpicer

Onopiuk

Półtorak

et al. 2018

J Food Process Preserv

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“…The oxidization of oil could produce toxic components that are harmful to human bodies, and also is one of the main reasons leading to undesirable flavor that is bad for noodle quality (Gotoh, Iwasawa, Watanabe, Osato, & Wada, 2007). Peroxide value was generally recognized as the indicator of oil oxidation (Kongkachuichai, Kounhawej, Chavasit, & Charoensiri, 2007;Wang et al, 2016). Considering the disadvantages of oil oxidization, it is an important matter to restrain the formation of oxidized compounds in oils of instant fried noodles.…”

Section: Effect Of Wwf On the Antioxidant Properties Of Instant Frimentioning

confidence: 99%

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

Cao

Zhou

Chen

et al. 2017

Journal of Texture Studies

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Refined wheat flour in the recipe for instant-fried noodle was replaced by whole wheat flour (WWF), which is rich in dietary fibers, vitamins, and other bioactive compounds. The addition of WWF delayed the retrogradation tendency of starch in the dry mix. WWF-added instant noodles had softer texture, less sticky surface, and lower peroxide value. Based on the results of this study, the refined wheat flour in the recipe for instant-fried noodle could be partially replaced by WWF to make noodles with better texture profile and higher consumer acceptance.

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“…Phytate was removed from OBG by ion exchange as described by Wang et al (2016) and Kumagai, Ishida, Koizumi, & Sakurai (2002) with some modification. The resins (Amberlite IRA-410 Chloride form 20-25 mesh, Sigma-Aldrich, Saint Louis, USA) were first activated by successively washing with 1 N HCl, deionised water, 1 N NaOH, deionised water, 1 N HCl, deionised water, and 1N HCl prior to use.…”

Section: Phytate Removalmentioning

confidence: 99%

“…The molecular weight of ␤-glucan was analysed in 0.01 M LiBr/DMSO solution using HPSEC (Mäkelä, Sontag-Strohm, & Maina, 2015;Wang et al, 2016). The OBG samples were measured after 24 h degradation while the BBG samples were analysed after 7 days of oxidation.…”

Section: Molecular Weight Measurement Of ˇ-Glucansmentioning

confidence: 99%

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The protective role of phytate in the oxidative degradation of cereal beta-glucans

Wang

Zhan

Sontag‐Strohm

et al. 2017

Carbohydrate Polymers

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Lipid oxidation induced oxidative degradation of cereal beta-glucan

Cited by 9 publications

References 31 publications

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Effect of whole wheat flour on the quality, texture profile, and oxidation stability of instant fried noodles

The protective role of phytate in the oxidative degradation of cereal beta-glucans

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