Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat

Kurek, Marcin Andrzej; Karp, Sabina; Stelmasiak, Adrian; Pieczykolan, Ewelina; Juszczyk, Karolina; Rieder, Anne

doi:10.1016/j.carbpol.2018.01.090

Cited by 17 publications

(8 citation statements)

References 45 publications

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“…Similar observation was made by Kurek et al . (2018) from their study on encapsulation of fish oil in protein–polysaccharide matrix. In addition to the effect of wall materials, composition of bread components and emergence of CO 2 during proofing and baking offers a protective effect on PUFA stability on exposure to higher temperature.…”

Section: Resultsmentioning

confidence: 99%

Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread

Akhtar

Masoodi

Rather

et al. 2022

Int J of Food Sci Tech

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Summary The basic aim of the study was to utilise Himalayan Walnut oil (HWO) encapsulated in soy protein isolate (SPI)–maltodextrin (MD)–pectin (Pec) complex as a potential source of omega fatty acids for bread fortification. Encapsulated HWO was integrated with bread for enhanced quality and technological aspects compared to control: it contained protein (9–19%), fat (6–8%), alpha‐linolenic acid (37.50%) with lower carbohydrate (35–42%) content. The baked loaves depicted higher specific loaf volume (3.85–4.85 cm3 g−1) with low hardness (4.24–5 N) due to the presence of hydrocolloids. Crust and crumb colour revealed a significant effect on the appearance of bread, with an increase in the antioxidant activity as assessed by 1,1‐diphenyl‐2‐picrylhydrazyl (80%), 2,2′‐Azino‐bis (3‐Ethylbenzothiazoline‐6‐Sulfonic Acid) (100%) and Metal Chelating Activity (10%). Compared to control, addition of encapsulated HWO increased final product quality by lowering oil oxidation during storage period. Scanning electron microscopic analysis showed intact encapsulated oil bodies in crumb after baking, thereby demonstrating high omega fatty acid retention.

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Section: Resultsmentioning

confidence: 99%

Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread

Akhtar

Masoodi

Rather

et al. 2022

Int J of Food Sci Tech

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“…The thickener used for baking the controls was hydroxypropylmethylcellulose (HPMC) (Sigma Aldrich, Germany) with a viscosity of 4000 cP, 2 wt.% in H 2 O. Barley β-glucan with a high concentration (80-85%) obtained through our own extraction through the Kurek method was used for the research [11]. Pomegranate powder was obtained from seeds (TRS, Hyderabad, India).…”

Section: Methodsmentioning

confidence: 99%

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

Kurek

Moczkowska-Wyrwisz

Wyrwisz

et al. 2021

Foods

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More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with β-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that β-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in β-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.

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“…The enzymatic extraction process was based on (Kurek et al 2018 ). At first, oat fibre preparation was placed into falcon tubes and shaken for 1 h (3 g into 50 ml of water at pH 9.5) at 70 rpm in IntelliMixer RM-2 (Elmi Ltd., Latvia).…”

Section: Methodsmentioning

confidence: 99%

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

2020

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The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat b-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat b-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat b-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test were carried out to check the quality of the final product. As a last step, verification was undertaken to compare the predicted and experimental values of the results. The results showed that the optimisation process was crucial in obtaining high-quality, gluten-free yeast leavened cake. The optimised amounts of water and oat bglucan were 66.12% and 2.63% respectively. This proves that the application of oat b-glucan to gluten-free products is possible and gives positive results in terms of texture, volume and sensory acceptance. Due to oat b-glucan's pro-health benefits, the final product can be seen as a functional alternative for common gluten-free products in the market.

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Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat

Cited by 17 publications

References 45 publications

Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread

Exploiting encapsulated Himalayan walnut oil as a vivid source of essential fatty acids for the development of novel functional bread

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

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