Characterisation of physicochemical properties of different oat cultivars used in noodle processing: effects on quality and β-glucan
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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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Mitra, Sabori; Cato, L.; James, Anthony; Solah, Vicky (2012)Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars ...
Mitra, S.; James, A.; Fenton, Haelee; Cato, L.; Solah, Vicky (2016)This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among the cultivars in physicochemical properties, particularly ...
Effect of processing on viscosity and molecular weight of (1,3)(1,4)-ß-glucan in western australian oat cultivarsMitra, S.; Lahnstein, J.; James, Tony; Fenton, Haelee; Burton, R.; Cato, L.; Solah, Vicky (2017)Six Australian milling oat cultivars grown over two growing seasons were characterized for differences in (1,3)(1,4)-ß-glucan (ß-glucan) viscosity, solubility, molecular weight (Mw), and the effect of processing. Oat ...