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http://dx.doi.org/10.3746/pnf.2012.17.1.087

Hydration and Pasting Properties of Oat (Avena sativa) Flour  

Choi, In-Duck (National Institute of Crop Science, RDA)
Han, Ok-Kyu (National Institute of Crop Science, RDA)
Chun, Ji-Yeon (Dept. Food Science and Technology, Suncheon National University)
Kang, Chon-Sik (National Institute of Crop Science, RDA)
Kim, Kyung-Hoon (National Institute of Crop Science, RDA)
Kim, Yang-Kil (National Institute of Crop Science, RDA)
Cheong, Young-Keun (National Institute of Crop Science, RDA)
Park, Tae-Il (National Institute of Crop Science, RDA)
Choi, Jae-Sung (National Institute of Crop Science, RDA)
Kim, Kee-Jong (National Institute of Crop Science, RDA)
Publication Information
Preventive Nutrition and Food Science / v.17, no.1, 2012 , pp. 87-91 More about this Journal
Abstract
Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and ${\beta}$-glucan levels ranged 11.13~14.37, 56.37~64.86 and 3.44~4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher ${\beta}$-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83~3.35 (g/g), but a lower water solubility index (WSI) of 8.67~11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The ${\beta}$-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.
Keywords
oat flour; cultivars; chemical; hydration; pasting profiles;
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