Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan.

摘要

Oat bran from experimental oat lines (Avena sativa) with increased beta-glucan content, N979-5-2-4 and IA95111, had a greater amount of total beta-glucan, water absorption and water solubility indices than bran from public oat cultivars, 'Paul' and 'Jim,' or retail oat products, Oat Bran and Old Fashioned Quick Oats (both, Quaker Oats Company); with positive correlations between total beta-glucan and water absorption index (r = 0.853), and water solubility index (r = 0.820). N979 and IA95 brans bound 99% of bile acids, and had the greatest Rapid Visco Analyser values for peak viscosity, final viscosity, trough, and breakdown. Jim produced the most gas and short-chain fatty-acids, but had the lowest pH during fermentation. By sensory evaluation, N979 and IA95 brans: (1) had larger particle sizes, less creaminess and mouth-coating in porridge; and (2) were more crumbly and gritty, but less moist and cohesive, in muffins than public cultivars.