Abstract
Oat bran (OB) is a high fibre source with human health benefits. Gluten-free cookies were prepared by incorporation of OB (0%, 30%, 50%, 70% and 100%) into oat flour (OF).Dough rheology for OF/OB mixtures indicated no change in starch gelatinization and retrogradation between 30% and 70% OB when compared with OF. OB incorporation increased protein weakening and decreased the stability of gelatinized starch. Cookies were evaluated based on thermal properties and the enthalpy decreased by 60%. SEM revealed differences in internal structure of the cookies and e-nose technique provided a good discrimination of cookies based on the overall flavour. The highest β-glucan content (4.37% dm) was achieved in the 100% OB cookies with an overall acceptability of 5.6. Incorporation of OB provided darker samples and cookies become more brittle (hardness was reduced to 18.33N).Results showed that OB can be used to enhance the nutritional properties of gluten-free oat cookies.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
