2012
DOI: 10.1590/s0101-20612012005000105
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Abstract: Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and functional properties of the grains. The objective of this study was to evaluate the effect of different drying temperatures on β-glucan quality in oat grains. Grains of oats (Avena sativa, L.), cultivar Albasul, harv… Show more

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Cited by 18 publications
(10 citation statements)
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“…Due to incorporation of 30% BF, the dietary fiber content in muffins was increased to 6.13% (Table ). However, β‐glucan content of muffins was found to be 1.7% only (Table ), which may be attributed to the depolymerization of β‐glucan during baking (Oliveira et al, ). Resistant starch content of the muffins was found to be significantly ( p < 0.05) higher (43.5%) than both WCF (40.24%) and BF (5.18%).…”
Section: Resultsmentioning
confidence: 99%
“…Due to incorporation of 30% BF, the dietary fiber content in muffins was increased to 6.13% (Table ). However, β‐glucan content of muffins was found to be 1.7% only (Table ), which may be attributed to the depolymerization of β‐glucan during baking (Oliveira et al, ). Resistant starch content of the muffins was found to be significantly ( p < 0.05) higher (43.5%) than both WCF (40.24%) and BF (5.18%).…”
Section: Resultsmentioning
confidence: 99%
“…It could result in the development of hydrogel structure, which gives stiffness to the dough and bread and has high water absorption capacity. [174] It was examined that ß-glucans can weaken the dough by negatively affecting the bread volume due to CO 2 gas retention. [175] Consequently, ß-glucans are used as food ingredient with dual roles, i.e.…”
Section: Arabinoxylan As Partial Flour Replacermentioning
confidence: 99%
“…Content of the β-D-glucan in seeds exposed to high temperatures for 7 and 14 days, respectively, was more balanced in naked in comparison to hulled oats and has been changed (increased or decreased) only slightly in both types (hulled and naked) oats in comparison to non-treated control seeds. OLIVEIRA et al (2012) have reported that content of the β-D-glucan in mature oat seeds was affected by air drying at temperature above 50 °C, and the extracted β-D-glucan physically changed after drying at above 75 °C. Simultaneously, water holding capacity of the β-D-glucan was decreased at temperature above 50 °C and water retention capacity decreased at more than 75 °C.…”
Section: β-Glucans Under Heat Stressmentioning
confidence: 99%