The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles

Nguyen, Thoa T.L.; Gilbert, Robert G.; Gidley, Michael J.; Fox, Glen

doi:10.1016/j.foodchem.2020.126858

Cited by 33 publications

(18 citation statements)

References 43 publications

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“…The data suggests there is limited variety and use of whole grain oats and barley in products other than breakfast cereals and grain-based muesli bars. Previous studies have explored the feasibility of incorporating oats and/or barley into products that require further processing such as bread-making [ 24 ] and noodles/pasta [ 25 , 26 ], proving that these whole grains can be utilised as a wheat alternative in a range of food products [ 27 ]. This innovation would provide an opportunity to extend the use of oats and barley in products for other meal occasions to assist in achieving the efficacious dose of beta glucan more regularly.…”

Section: Discussionmentioning

confidence: 99%

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims

Hughes¹,

Grafenauer

2021

Nutrients

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Beta glucan is a type of soluble dietary fibre found in oats and barley with known cholesterol-lowering benefits. Many countries globally have an approved beta glucan health claim related to lowering blood cholesterol, an important biomarker for cardiovascular disease. However, the use of these claims has not been examined. The aim of this study was to explore the range and variety of oat and barley products in the Australian and global market within a defined range of grain food and beverage categories and examine the frequency of beta glucan health claims. Australian data were collected via a recognised nutrition audit process from the four major Australian supermarkets in metropolitan Sydney (January 2018 and September 2020) and Mintel Global New Product Database was used for global markets where a claim is permitted. Categories included breakfast cereals, bread, savoury biscuits, grain-based muesli bars, flour, noodles/pasta and plant-based milk alternatives and information collected included ingredients lists and nutrition and health claims. Products from Australia (n = 2462) and globally (n = 44,894) were examined. In Australia, 37 products (1.5%) made use of the beta glucan claim (84% related to oat beta glucan and 16% related to barley beta glucan, specifically BARLEYmax®). Of products launched globally, 0.9% (n = 403) displayed beta glucan cholesterol-lowering claims. Despite the number of products potentially eligible to make beta glucan claims, their use in Australia and globally is limited. The value of dietary modification in cardiovascular disease treatment and disease progression deserves greater focus, and health claims are an opportunity to assist in communicating the role of food in the management of health and disease. Further assessment of consumer understanding of the available claims would be of value.

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Section: Discussionmentioning

confidence: 99%

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims

Hughes¹,

Grafenauer

2021

Nutrients

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“…Noodle formulations containing 10%-30% oat flour have led to increased β-glucan content and noodle firmness together with decreased noodle lightness and color stability [67]. In addition, more than 50% of wholemeal oat flour (with highlevel β-glucan) has been added into wheat flour and other ingredients (compensating for diluted gluten) to make oatbased white salted noodles, resulting in increased pasting viscosities and noodle hardness [68]. Steamed bread (Mantou), another traditional Chinese staple food, is also made from refined wheat flour and accounts for 40% of wheat consumption in China [69].…”

Section: Traditional Chinese Foodmentioning

confidence: 99%

Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan

Sun

Zhao

et al. 2021

Journal of Food Quality

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Cereal β-glucan is a type of valuable dietary fiber that mainly exists in the aleurone, subaleurone, and endosperm of some cereal grains. β-Glucan is acknowledged as a functional food ingredient owing to its multiple health benefits, including the prevention of diabetes, reduction in the incidence of cardiovascular disease, antitumor effects, antioxidant activities, and immunostimulation. It is well documented that cellulose synthase-like CslF/H/J genes encode synthases responsible for β-glucan biosynthesis in cereal grains. Recently, β-glucan has been widely applied as an emulsion stabilizer, thickening agent, fat substitute, and bioactive ingredient in the food industry due to its water solubility, viscosity, gelation property, and health benefits. Therefore, the present paper aims to review the molecular characteristics, synthase gene family, and food application of cereal β-glucan in recent years.

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“…This structure of the control group was due to the insufficient strength of the gel structure of itself and the dietary fiber as a dispersed phase filled in the structure to destroy the integrity of the gel structure, which might explain the lower hardness and springiness of BRN. [29] The damage of the surface and internal structure of BRN were unfavor-able to the water-retaining property. Compared with the control, the MBS-BRN, PS-BRN, and CS-BRN showed smoother surface, more uniform and complete network structure, and the pores on the surface were smaller and more uniform.…”

Section: Antioxidant Capacitiesmentioning

confidence: 99%

Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle

et al. 2021

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Although the nutritional value of black rice (BR) is high, the low amylose content makes undesirable qualities in black rice noodle (BRN) and leads to low levels of acceptance by consumers. In this work, mung bean starch (MBS), potato starch (PS), and corn starch (CS) are added (30% w/w based on BR) to BRN and the effects on the edibility, in vitro starch digestibility, and antioxidant properties are investigated. The results show that starches significantly reduced the cooking loss from 30.80% to 10.80% and broken rate from 44.43% to 0.00%, and increased the springiness and the extensibility properties of BRN while maintaining the low in vitro starch digestibility by characterizing the content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Starches reduce the loss of total polyphenols of BRN during cooking, improve the release rate of polyphenols in the intestinal digestion, and maintain high DPPH and ABTS radical scavenging rate. Furthermore, scanning electron microscope (SEM) reveals that starches stabilized the microstructure of BRN by forming hydrogen bonds with BR and interfering with the reassociation of starch chains (confirmed by low field nuclear magnetic resonance (LF-NMR), X-ray diffraction XRD, Fourier transform-infrared spectroscopy (FT-IR), and rapid visco analyzer (RVA)). MBS shows the most positive effect on edible quality of BRN.

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The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles

Cited by 33 publications

References 43 publications

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims

Oat and Barley in the Food Supply and Use of Beta Glucan Health Claims

Molecular Characteristics, Synthase, and Food Application of Cereal β-Glucan

Effect of Different Starches on Edible Quality, In Vitro Starch Digestibility, and Antioxidant Property of Black Rice Noodle

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