Premium
Effect of an Oat β‐Glucan‐Rich Hydrocolloid (C‐trim30) on the Rheology and Oil Uptake of Frying Batters
Author(s) -
Lee S.,
Inglett G.E.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00326.x
Subject(s) - rheology , food science , chemistry , viscoelasticity , moisture , emulsion , viscosity , apparent viscosity , glucan , shear thinning , water content , materials science , composite material , organic chemistry , geotechnical engineering , engineering
C‐trim30, a new β‐glucan‐rich hydrocolloid containing 32%β‐glucan, was obtained by steam jet‐cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C‐trim30, which were correlated with batter attributes. In steady shear measurements, the use of C‐trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear‐thinning pattern of batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water‐holding properties of C‐trim30. These rheological characteristics could be correlated with the adhesive properties of batters to a food matrix. In addition, C‐trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C‐trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C‐trim30 contributed synergistically to the reduction of oil content in fried foods.