Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Effects of Extrusion on Physicochemical Properties of Oat Polysaccharides and Its Improvement in Flour Dough Extensibility and Gumminess
Tao WuYaqian MengWeiyi ZhangRui LiuMin Zhang
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2018 Volume 24 Issue 1 Pages 145-150

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Abstract

This work evaluated the influence of extrusion on the physicochemical properties of oat polysaccharides and its improvement in flour dough quality. Solubility, solvent retention capacity, and water binding capacity of extruded oat bran polysaccharides (EOPs) were effectively improved when compared to normal oat bran polysaccharides (NOPS), whereas the gelation temperature markedly decreased. The EOP solution revealed strong viscoelasticity. Moreover, the extensibility and gumminess of EOP-added dough were significantly improved when compared to blank dough. Therefore, EOPs are highly potential for use as new functional ingredients in food.

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© 2018 by Japanese Society for Food Science and Technology
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