Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters.
C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-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.
Lee
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Dept. of Food Science and Technology, Sejong Univ., 98 Gunja-dong, Gwangjin-gu, Seoul 143-747, Korea.
Inglett
G E
GE
D000042:Absorption; D003102:Colloids; D003296:Cooking / Q000379:methods*; D018552:Daucus carota / Q000737:chemistry; D004548:Elasticity; D010938:Plant Oils / Q000737:chemistry*; D012212:Rheology; D033081:Shear Strength; D014783:Viscosity; D014867:Water / Q000737:chemistry; D047071:beta-Glucans / Q000737:chemistry*
D003102:Colloids; D010938:Plant Oils; D047071:beta-Glucans; D014867:Water; C067858:beta-glucan, (1-3)(1-4)-