Egg pasta (eriste) produced from whole grain oat flour
Yükleniyor...
Dosyalar
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Latvia Univ Life Sciences & Technologies
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, egg pastas (eristes) were produced by incorporating refined or whole grain oat flours (ROF, WOF, respectively) at different levels (25, 50 and 100%; w/w) instead of bread wheat flour (BWF) according to the traditional eriste production. Some chemical and quality properties of eristes were investigated and compared to the control eristes prepared with BWF or durum semolina. The highest ash, protein and titration acidity contents were obtained with the eriste prepared with 100% WOF. The brightness (L*) values of the oat incorporated eristes were lower than the controls. An increasing of WOF level caused gradually an increase in the redness (a*) of eristes. The yellowness (b*) values of WOF incorporated eristes were higher than ROF incorporated eristes and control eriste produced with BWF. Cooking properties of eristes prepared with oat flours were generally lower than those of controls. Total dietary fiber contents of eristes prepared with ROF or WOF were in the ranges of 5.29-9.16%, or 8.41-18.25%, respectively. WOF containing uncooked eristes had higher beta-glucan content than those of ROF containing and control ones. beta-glucan contents of oat included eristes were in the range of 0.67-3.35% in uncooked form. Total phenolic compound contents of all cooked eristes considerably decreased. Antioxidant activities of oat included uncooked eristes were higher than that of controls.
Açıklama
9th Baltic Conference on Food Science and Technology - Food for Consumer well-being, (Foodbalt 2014) -- MAY 08-09, 2014 -- Latvia Univ Agr, Jelgava, LATVIA
Anahtar Kelimeler
Oat, Whole Grain, Egg Pasta, Eriste, Beta-glucan
Kaynak
9Th Baltic Conference On Food Science And Technology - Food For Consumer Well-Being: Foodbalt 2014
WoS Q Değeri
N/A
