Characterisation of oat bran products with and without supercritical carbon dioxide extraction
Abstract
Morphology, starch structures and thermal and pasting properties of oat bran concentrate (OBC) and Nutrim-OB (NOB), a jet-cooked oat bran product, with or without supercritical carbon dioxide extraction (SCD) were studied. Oil composition was analysed. OBC had three thermal transitions, starch gelatinisation and two amylose-lipid complex transitions. NOB only had amorphous amylose-lipid transition. SCD significantly decreased gelatinisation temperatures of OBC. Pasting properties, showed NOB had significantly higher peak viscosity and breakdown, with significantly lower final viscosity, setback and pasting temperature compared with OBC. SCD increased peak viscosity for NOB and final viscosity for OBC. Thermogravimetric analysis showed NOB had higher water-holding capacity (WHC) than OBC, while SCD decreased WHC. Amylopectin molecular weight was 3.4 x 10(8) for OBC and was significantly lower for NOB (1.4 x 10(8)). Predominant fatty acids were oleic (41%), linoleic (38%) and palmitic (1...6%). Study showed NOB had different properties from OBC thereby expanding industrial applications.
Keywords:
beta-glucan / hydrocolloid / lipid extraction / oat bran / physicochemical properties / starchSource:
International Journal of Food Science and Technology, 2007, 42, 12, 1489-1496Publisher:
- Blackwell Publishing, Oxford
DOI: 10.1111/j.1365-2621.2006.01370.x
ISSN: 0950-5423
WoS: 000251504100015
Scopus: 2-s2.0-36849093376
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Institution/Community
MRIZPTY - JOUR AU - Stevenson, David G. AU - Eller, Fred J. AU - Radosavljević, Milica AU - Jane, Jay-lin AU - Inglett, George E. PY - 2007 UR - http://rik.mrizp.rs/handle/123456789/182 AB - Morphology, starch structures and thermal and pasting properties of oat bran concentrate (OBC) and Nutrim-OB (NOB), a jet-cooked oat bran product, with or without supercritical carbon dioxide extraction (SCD) were studied. Oil composition was analysed. OBC had three thermal transitions, starch gelatinisation and two amylose-lipid complex transitions. NOB only had amorphous amylose-lipid transition. SCD significantly decreased gelatinisation temperatures of OBC. Pasting properties, showed NOB had significantly higher peak viscosity and breakdown, with significantly lower final viscosity, setback and pasting temperature compared with OBC. SCD increased peak viscosity for NOB and final viscosity for OBC. Thermogravimetric analysis showed NOB had higher water-holding capacity (WHC) than OBC, while SCD decreased WHC. Amylopectin molecular weight was 3.4 x 10(8) for OBC and was significantly lower for NOB (1.4 x 10(8)). Predominant fatty acids were oleic (41%), linoleic (38%) and palmitic (16%). Study showed NOB had different properties from OBC thereby expanding industrial applications. PB - Blackwell Publishing, Oxford T2 - International Journal of Food Science and Technology T1 - Characterisation of oat bran products with and without supercritical carbon dioxide extraction VL - 42 IS - 12 SP - 1489 EP - 1496 DO - 10.1111/j.1365-2621.2006.01370.x ER -
@article{ author = "Stevenson, David G. and Eller, Fred J. and Radosavljević, Milica and Jane, Jay-lin and Inglett, George E.", year = "2007", abstract = "Morphology, starch structures and thermal and pasting properties of oat bran concentrate (OBC) and Nutrim-OB (NOB), a jet-cooked oat bran product, with or without supercritical carbon dioxide extraction (SCD) were studied. Oil composition was analysed. OBC had three thermal transitions, starch gelatinisation and two amylose-lipid complex transitions. NOB only had amorphous amylose-lipid transition. SCD significantly decreased gelatinisation temperatures of OBC. Pasting properties, showed NOB had significantly higher peak viscosity and breakdown, with significantly lower final viscosity, setback and pasting temperature compared with OBC. SCD increased peak viscosity for NOB and final viscosity for OBC. Thermogravimetric analysis showed NOB had higher water-holding capacity (WHC) than OBC, while SCD decreased WHC. Amylopectin molecular weight was 3.4 x 10(8) for OBC and was significantly lower for NOB (1.4 x 10(8)). Predominant fatty acids were oleic (41%), linoleic (38%) and palmitic (16%). Study showed NOB had different properties from OBC thereby expanding industrial applications.", publisher = "Blackwell Publishing, Oxford", journal = "International Journal of Food Science and Technology", title = "Characterisation of oat bran products with and without supercritical carbon dioxide extraction", volume = "42", number = "12", pages = "1489-1496", doi = "10.1111/j.1365-2621.2006.01370.x" }
Stevenson, D. G., Eller, F. J., Radosavljević, M., Jane, J.,& Inglett, G. E.. (2007). Characterisation of oat bran products with and without supercritical carbon dioxide extraction. in International Journal of Food Science and Technology Blackwell Publishing, Oxford., 42(12), 1489-1496. https://doi.org/10.1111/j.1365-2621.2006.01370.x
Stevenson DG, Eller FJ, Radosavljević M, Jane J, Inglett GE. Characterisation of oat bran products with and without supercritical carbon dioxide extraction. in International Journal of Food Science and Technology. 2007;42(12):1489-1496. doi:10.1111/j.1365-2621.2006.01370.x .
Stevenson, David G., Eller, Fred J., Radosavljević, Milica, Jane, Jay-lin, Inglett, George E., "Characterisation of oat bran products with and without supercritical carbon dioxide extraction" in International Journal of Food Science and Technology, 42, no. 12 (2007):1489-1496, https://doi.org/10.1111/j.1365-2621.2006.01370.x . .