The impact of different levels of oat ß-glucan and water on gluten-free cake rheology and physicochemical characterisation.

The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat ß-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat ß-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat ß-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test were carried out to check the quality of the final product. As a last step, verification was undertaken to compare the predicted and experimental values of the results. The results showed that the optimisation process was crucial in obtaining high-quality, gluten-free yeast leavened cake. The optimised amounts of water and oat ß-glucan were 66.12% and 2.63% respectively. This proves that the application of oat ß-glucan to gluten-free products is possible and gives positive results in terms of texture, volume and sensory acceptance. Due to oat ß-glucan's pro-health benefits, the final product can be seen as a functional alternative for common gluten-free products in the market.

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time.

Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner⁻Bratzler shear force (WBSF) value, cooking loss (CL), and color of longissimus lumborum muscle, depending on aging time. The prediction model satisfactorily estimated the WBSF on day 1 and day 7 of aging as well as a* color parameter on day one and CL on day 21. This could be explained by the fact that during beef aging, the physicochemical structure of meat becomes more uniform and less differentiation of raw data is observed. There is still a challenge to obtain a verifiable model for the prediction of physical properties, using NIR, by utilizing more varied raw data.

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread.

In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake.

Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils were used as emitters of active substances. The following concentrations of gases were chosen: 0% CO2/100%/N2 (MAP1), 60% CO2/40% N2 (MAP2), and approx. 78% N2/21% O2/0.04% CO2 (ATM). Microbiological and physicochemical analyses were conducted. GF cakes were stored for 14 days (analysis in 0, 7, and 14 days). The results showed a decrease in moisture content and lightness of crumb and an increase in hardness. EOs significantly (p ≤ 0.05) slowed down the growth of microorganisms regardless of the type of gas mixture. However, the best bacteriostatic effect was in MAP2. The content of beta-glucan did not change throughout the storage time. Generally, the best results were obtained with the combination of MAP and active packaging-60% of CO2 and 40% of N2-where cinnamon or clove essential oils were used.

Development of Gluten-Free Muffins with ß-Glucan and Pomegranate Powder Using Response Surface Methodology.

More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the technology for the creation of a muffin with ß-glucan (BG) and pomegranate (PG), while establishing water share (WT), using the response surface methodology. It was shown that ß-glucan and water had the most significant influence on specific volume and moisture (p ≤ 0.001). However, the increase of hardness, color, and total phenolic content (TPC) was mainly influenced by the increase of pomegranate content (p ≤ 0.01 for harness and color and p ≤ 0.001 for TPC). Consumers accepted products high in ß-glucan more than high in pomegranate. Optimization ended with a composition that included 1.89% BG, 9.51% PG, and 77.87% WT. There were no significant differences between the model and the experimental sample, apart from higher consumer acceptability.

Comparative analysis of the physical properties of o/w emulsions stabilised by cereal ß-glucan and other stabilisers.

The oil-in-water emulsion system is very common in food production. The aim of this study was the evaluation of extracted (enzymatic treatment) cereal ß-glucan as a stabiliser in comparison to other commonly used food additives. Oat (OBG) and barley (BBG) ß-glucan were applied at concentrations of 1%, 2% and 4%; gum guar, xanthan gum, hydroxypropyl methylcellulose at 0.5% each; lecithin at 2%; polyglycerol polyricinoleate at 4%; and, finally pectin at 3.2%. The following physical properties were examined: emulsion stability, foaming capacity and stability, droplet size distribution and viscosity. The results showed that cereal ß-glucan reached very good emulsion stability (>80% after 14 days) and relatively high values of apparent viscosity (up to 12,243 cPa·s for 4% OBG, and 2264 cPa·s for 4% BBG; γ̇=20 1/s, day 14). The droplet size of barley ß-glucan emulsion ranged between 14.88 and 60.06 µm, and of oat ß-glucan emulsion between 15.68 and 46.22 µm. The results showed that cereal ß-glucan acts like a viscosifier and can be applied in a variety of food products to improve their texture and viscosity.

The use of high-in-ß-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake.

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat ß-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-ß-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of ß-glucan, total dietary fibre, springiness, cohesiveness, storage (G') and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G', G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

Effect of natural flocculants on purity and properties of ß-glucan extracted from barley and oat.

In this study, ß-glucan was extracted from wholegrain oat and barley flours by a novel extraction and purification method employing natural flocculants (chitosan, guar gum and gelatin). The use of flocculants decreased the total amount of extracted gum, which was highest in control samples (9.07 and 7.9% for oat and barley, respectively). The ß-glucan specific yield, however, increased with the use of chitosan and guar gum, which were able to remove protein and ash impurities resulting in gums with a higher purity.The highest concentration of chitosan (0.6 %) resulted in gums with the highest ß-glucan content (82.0 ±â€¯0.23 and 79.0 ±â€¯0.19 for barley and oat, respectively) and highest ß-glucan specific yield (96.9 and 93.3 % for oat and barley, respectively). Explanation is in R&D section. The use of gelatin was not successful. All gum samples had a high content of total dietary fiber (>74%) and a high water holding capacity (4.6-7.4 g/g), but differed in apparent viscosity, which was highest for the oat sample extracted with 0.6% chitosan. This sample also showed the highest ß-glucan molecular weight among the oat samples, which were in general 10-fold higher than for the barley samples. Among the barley samples, ß-glucan molecular weight was highest for the control.

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement.

Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of commonly eaten products, e.g., pastry products. New trends in the food industry tend to produce low-calorie products by replacing sugar or fat with additives having pro-health benefits. The aim of this study was to determine the effect of replacing sucrose with steviol glycosides (natural non-caloric sweetener) on the quality properties of bakery products. The analysis of muffin's texture, color, cooking yield, browning index, and sensory analysis were performed. The study showed that a 25% addition of steviol sweetener (as a sucrose replacement) was the most appropriate modification of the basic formula. The resulting muffins gained sensory attractiveness and health-promoting qualities. Moreover, the study showed that a reduction of sucrose in excess of 50% had a negative impact on the quality of muffins and their sensory profiles.