Abstract
Oat (Avena sativa L.) is an underutilized cereal and is considered as a rich source of protein, minerals, lipids, β-glucan and other phytochemicals. It has an immense scope for its application in preparation of various nutraceutical and functional foods. Oat flour was incorporated with wheat flour at different concentrations for preparation of breads and noodles. Breads were prepared by incorporation of oat flour (OF) in wheat flour (WF) at different levels (0, 10, 15, 20 and 25%). Overall acceptability of breads decreased with increase in level of oat flour. However, breads were moderately desirable up to 20% replacement of WF with OF and slightly desirable at 25% level of replacement. Significant decrease in loaf volume of oat incorporated bread (OIB) was observed with increase in level of incorporation of OF in WF. Oat incorporated noodles (OIN) were prepared by substitution of OF in WF at proportion of 0, 10, 20, 30 and 40%. These were moderately desirable only up to 30% replacement of wheat flour with oat flour and slightly desirable thereafter. There was significant (P≤0.05) increase in proteins, crude fibres, ash and fat content but significant decrease in carbohydrate content and calorific value of processed products was recorded with increased incorporation of OF in WF. Results of organoleptic evaluation concluded that bread and noodles were moderately desirable up to 20 and 30% replacement of wheat flour with oat flour, respectively. Therefore, oat can be successfully substituted with wheat flour upto a level of 20% for bread and 30% for noodle preparation thereby, enhancing the nutritional components such as crude protein, fibre, fat and ash content in prepared products.
Highlights
Oat (Avena sativa L.) is unique among the cereals due to its richness in nutritional components and multifunctional characteristics
Oat is a major source of functional food ingredients and health benefits of functional foods are supported by adequate scientific authentication and it can serve as an important constituent of functional foods for promotion of healthy lifestyle in society[5]
There was significant difference in the proximate composition of oat flour (OF) and wheat flour (WF) utilized for preparation of oat incorporated bread and noodles
Summary
Oat (Avena sativa L.) is unique among the cereals due to its richness in nutritional components and multifunctional characteristics. It has been reported to be a good source of dietary fiber especially β-glucan, minerals, proteins and other nutrients[1] It is normally used as animal feed and to a lesser extent as human food. Oat has gained considerable attention for its high content of phytochemicals, dietary fibres, and nutritional value[3] It contains higher amounts of protein, lipids, minerals and β-glucan, a mixedlinkage polysaccharide, which constitutes an important part of oat dietary fiber. It contains various other phyto-constituents like flavonoids, avenanthramides, flavonolignans, saponins, sterols, triterpenoid and tocols. Oat possesses different pharmacological activities like antioxidant, antiinflammatory, wound healing, immune-modulatory, anti-diabetic and anti-cholesterolaemic. Oat is a major source of functional food ingredients and health benefits of functional foods are supported by adequate scientific authentication and it can serve as an important constituent of functional foods for promotion of healthy lifestyle in society[5]
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