Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16405
Abstract: Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated… read more here.
Keywords: flour noodles; structure; oat flour; whole oat ... See more keywords
Quantification of betaglucans, lipid and protein contents in whole oat groats (Avena sativa L.) using near infrared reflectance spectroscopy
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Near Infrared Spectroscopy"
DOI: 10.1177/0967033517709615
Abstract: Whole oat has been described as an important healthy food for humans due to its beneficial nutritional components. The positive health benefits of consuming oats as a whole-grain food are attributed in part to β-glucan,… read more here.
Keywords: protein; whole oat; near infrared; infrared reflectance ... See more keywords