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Water holding capacity and viscosity of ingredients from oats: the effect of b-glucan and starch content, particle size, pH and temperature
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2018 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Oats is a crop that contains a high amount of fiber, protein and fat, but like all other crops it contains mostly starch. In this study the focus has been oat flours and brans with different b-glucan content. The health benefits of b-glucan, a soluble fiber are well documented and a correlation between intake of b-glucan with high molecular weight and a low glycemic response has been observed. Food with a low glycemic index can lower the risk for diseases like type 2 diabetes, cardiovascular diseases and obesity. Also a connection between intake of b-glucan with high molecular weight and a reduction of LDL-cholesterol has been observed. b-glucans from oat absorb water and build a viscous gel, which make them an interesting component when developing new products, as a fat replacer in for example meat products and pastries. To optimize the use of flours and brans with a modified b-glucan content in new applications, the water absorption was measured with a method called Solvent Retention Capacity and the viscosity with a Rapid Viscosity Analyzer (RVA). The results showed that a higher amount of b-glucan in the flour or bran, a higher water holding capacity (WHC) was observed. The WHC for oat flour with a b-glucan content at 2% was calculated to 73±7%, while the WHC for oat bran with a b-glucan content at 28%, was calculated to a WHC of 880±45%. A comparison of different flours and brans indicates that dietary fiber, where b-glucan have the greatest impact on the WHC. The result from the RVA indicates that a flour with a combination of a high b-glucan content (0.24g) and high starch content (3.72g) leads to a high viscosity 12700 cP, compared to other flours or brans with either a lower b-glucan content (0.12g) or lower starch content (0.12g) gives lower final viscosity, 5390 and 780 cP. The result also indicates that other factors such as a smaller particle size and a higher temperature during the heating step (95°C instead of 64°C) might give a higher viscosity. 

Place, publisher, year, edition, pages
2018. , p. 32
Keywords [en]
Oats, β-glucan, water holding capacity, viscosity, Solvent Retention Capacity, Rapid Viscosity Analyzer
National Category
Other Natural Sciences
Identifiers
URN: urn:nbn:se:lnu:diva-70544OAI: oai:DiVA.org:lnu-70544DiVA, id: diva2:1180722
External cooperation
Swedish Oat Fiber AB
Educational program
Nutrition and Food Science Programme, 180 credits
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Examiners
Available from: 2018-03-08 Created: 2018-02-06 Last updated: 2018-03-08Bibliographically approved

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