Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan
Access Status
Open access
Authors
Mitra, Sabori
Date
2015Supervisor
Dr Larisa Cato
Dr Haelee Fenton
Dr Tony James
Assoc. Prof. Vicky Solah
Type
Thesis
Award
PhD
Metadata
Show full item recordSchool
School of Public Health
Collection
Abstract
Research characterised the physicochemical properties of different oat cultivars used in noodle processing and their effects on noodle quality and β-glucan content. The effect of oat cultivar, season and processing on noodle and β-glucan quality was investigated. This research provided an insight into the quality differences between oat cultivars, effect of season on oat cultivar quality and the oat cultivars most suitable for incorporation into oat-wheat noodles in terms of processing, sensory and nutritional properties.
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