Flavor and texture attributes of foods containing β-glucan-rich hydrocolloids from oats

Abstract

Sugar cookies and peanut spreads were prepared with β-glucan-rich hydrocolloids from oats (Nutrim-OB (10 g β-glucan/100 g) and C-Trim20 (20 g β-glucan/100 g)). Products were evaluated for flavor and texture by a descriptive sensory panel. In cookies containing 10–30% Nutrim-OB, the cereal/grain flavor intensity was only significantly different than the control at the 30% level of flour replacement. Cohesiveness and moistness of the cookies increased with increasing amounts of Nutrim-OB, but no significant differences from the control were noted until 20% replacement. In cookies containing 10–30% C-Trim20, cereal/grain flavor intensity increased with increasing amounts of the hydrocolloid. Cardboard flavor also increased, but no significant differences were noted from the control until 20% replacement. Cohesiveness, density, and moistness of the cookies increased with increasing amounts of C-Trim20 with no significant differences until 20% replacement. Substituting 5% of the oil in the peanut spreads with Nutrim-OB did not significantly affect flavor of spreads. However, 9% substitution significantly decreased oily flavor and hardness increased. The use of 5–13% C-Trim20 as a replacement for oil in the spreads produced significantly more gumminess and hardness than the control. Favor of the spreads was not affected by the substitution of up to 9% C-Trim20.