2018 Volume 24 Issue 1 Pages 145-150
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.