PASTING AND RHEOLOGICAL PROPERTIES OF β-GLUCAN-ENRICHED HYDROCOLLOIDS FROM OAT BRAN CONCENTRATE*

Abstract

ABSTRACT Pasting and rheological properties of four oat hydrocolloids with different contents of β-glucan (Nutrim10, C-Trim20, C-Trim30 and C-Trim50) were characterized and compared with oat bran concentrate (OBC) and β-glucan 95%. C-Trim30 and C-Trim50 had significantly higher water-holding capacities compared with the other samples. Rapid Visco Analyzer (RVA; Perten Scientific, Springfield, IL) results showed that the highest pasting parameters were found for β-glucan 95% and C-Trim50 followed by C-Trim30, C-Trim20, Nutrim10 and OBC. All products exhibited frequency-dependent viscoelastic properties and shear-thinning behaviors. Both the linear and nonlinear studies were found to be related to β-glucan contents with exclusion of OBC. The viscosity was lower for OBC by RVA analysis but showed higher viscoelastic property because OBC was not processed with hydrothermal shearing. These results may contribute to the use of OBC and oat bran hydrocolloids for healthy functional foods. PRACTICAL APPLICATIONS The properties of these functional hydrocolloids could be valuable for developing new functional foods. C-Trim50 and C-Trim30 have pasting qualities that could be very useful for products such as yogurt, instant puddings, custard, batter smoothies and ice cream. The properties of C-Trim 20, Nutrim10 and OBC appear to be more suitable for food products such as baking products. OBC and the oat bran hydrocolloids all appear to have great potential in functional foods for health-concerned consumers.