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Antioxidant and Pasting Properties of Oat <i>β</i>-Glucan Hydrocolloids

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Food and Nutrition Sciences 2012年第6期3卷 827-835页

作者： George E. Inglett diejun chen USDA Agricultural Research Service National Center for Agricultural Utilization Research Functional Foods Research Unit 1815 N Peoria USA.

Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.

关键词： Oat β-Glucan Hydrocolloids Pasting Properties Antioxidant Activity

The Effect of Partially Substituted Lupin, Soybean, and Navy Bean Flours on Wheat Bread Quality

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Food and Nutrition Sciences 2018年第7期9卷 840-854页

作者： Sean Liu diejun chen Jingyuan Xu National Center for Agricultural Utilization Research Agricultural Research Service US Department of Agriculture Peoria IL USA

Many edible legumes contain high amounts of proteins, fibers, minerals and vitamins. Their essential amino acid composition and concentration complements the amino acids in wheat and other cereals. In addition, breads fortified with protein rich legumes make the breads more palatable. In this study, we evaluated breads made from wheat flour partially substituted with soybean, navy bean, and lupin flours at 10%, 20%, and 30% levels. The physicochemical properties of breads were measured and compared with the control (made from 100% wheat flour). Statistical analysis was used to assess the significance of the differences. The breads fortified with soybean, lupin and navy bean flours showed remarkable springiness, similar to the breads made from wheat flour. However, the higher amount of substitution increased the firmness of the breads, probably due to the incorporation of additional fibers and proteins into the formulations. Compared to wheat bread, the volumes of 90:10 wheat-soybean, wheat-lupin, and wheat-navy bean breads decreased about 7%, 2%, and 10%, respectively. Higher substitution levels would result in a higher reduction in volume for all legumes tested. The volume reduction as a result of legume substitution appears to be navy bean flour > soybean flour > lupin flour. The inclusion of legumes in the bread formulations imparts a slightly darker crust color and crumb color with the exception of breads with the soybean flour substitution. Lupin appears to be the best substitution candidate among the legumes tested for fortified bread making. Lupin can be presented as a high-value protein source in developing marketable foods for health conscious consumers.

关键词： Bread Quality Lupin Navy Bean Rheology Soybean Wheat

Influence of Jet-Cooking Corn Bran on Its Antioxidant Activities, Phenolic Contents and Viscoelastic Properties

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Food and Nutrition Sciences 2011年第6期2卷 521-529页

作者： George E. Inglett diejun chen Mark Berhow 不详

Corn bran was subjected to high-shear and jet-cooking with or without alkaline treatment. The highest antioxidant activity was found in the soluble solids from jet-cooked corn bran without alkaline treatment. Jet-cooking under alkaline conditions resulted in a soluble fraction having the highest phenolic content but without increasing antioxidant activity. Phenolic contents of soluble solids were significantly higher than the insoluble solids. A colorimetric method using spectrophotometer was suitable to determine total phenolic content, whereas LC-ESI-MS technology was used for identifying important individual phenolic acids, namely caffeic, coumaric and ferulic acid. The insoluble solids from alkaline treatment had the highest water holding capacity and interesting viscoelastic properties. These results suggested that jet-cooking corn bran may be a useful processing procedure for creating phytochemical and functional products.

关键词： Corn Bran Phenolic Contents Antioxidant Activity Jet-Cooking Water Holding Capacity Viscoelastic Properties

Rheological Properties of Barley and Flaxseed Composites

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Food and Nutrition Sciences 2013年第1期4卷 41-48页

作者： George. E. Inglett diejun chen Suyong Lee Department of Food Science & Technology and Carbohydrate Bioproduct Research Center Sejong University Seoul South Korea. USDA Agricultural Research Service National Center for Agricultural Utilization Research Functional Foods Research Unit Peoria USA

The newly developed barley-flaxseed composites were unique because barley provides the soluble fiber β-glucan that is beneficial for improving food texture and preventing coronary heart disease along with the health benefits of omega-3 polyunsaturated fatty acids (w-3 PUFAs) of flaxseed. The new composites of barley with flaxseeds were prepared using prowashonupana, a barley variety containing high β-glucan content, with 10, 20, and 50% flaxseed for enhancing health benefits of functional food. Besides the nutritional aspects of barley-flaxseed composites, they have improved water holding capacities, texture, and useful pasting and viscoelastic qualities measured using a Rapid Visco Analyzer (RVA) followed by an advanced rheometer. The pasting and rheological properties of the barley flour were not greatly influenced by 10% ground flaxseed replacements but showed differences at the 50% replacement level. Shear thinning properties were observed for all the composites. These functional composites could be valuable and applicable for developing new functional food products with health benefits of decreasing heart problems, diabetes, and obesity along with providing desirable texture.

关键词： Flaxseed Barley Omega-3 Polyunsaturated Fatty Acids Β-Glucan Pasting Properties Rheological Properties

Antioxidant Activities of Selective Gluten Free Ancient Grains

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Food and Nutrition Sciences 2015年第7期6卷 612-621页

作者： George E. Inglett diejun chen Sean X. Liu Functional Foods Research Unit National Center for Agricultural Utilization Research Agricultural Research Service United States Department of Agriculture Peoria IL USA

Ancient grains were known for special nutritional values along with gluten free qualities. Amaranth, quinoa, teff, and buckwheat flours were evaluated for pasting properties, water holding capacities, phenolic contents, and antioxidant activities (free and bound). They all had higher water holding capacities than wheat flour. Amaranth, quinoa, and teff showed higher pasting viscosities than wheat flour. Buckwheat flour had the highest free, bound and total phenolic contents among the flours in all aqueous extracts. The bound phenolic contents were higher than the free phenolic contents regardless of the solvents with the exception of water extraction of quinoa and buckwheat. The free phenolic compounds for all four flours were highest in water extract, and least in 100% ethanol. Bound antioxidant activities were much higher than the free antioxidant activities regardless of solvents for all products. The free antioxidant activities from water and 50% ethanol were higher than 100% ethanol. In contrast, more bound phenolics were extracted with 100% ethanol than water and 50% ethanol. Our study suggested that the total phenolic contents and antioxidant activities of grains could be underestimated in the literature without considering the bound phenolic compounds. These ancient grains have nutrition, antioxidants, and textural qualities suitable for functional foods.

关键词： Amaranth Quinoa Teff Buckwheat Gluten-Free Antioxidant Pasting

Functional Properties of Teff and Oat Composites

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Food and Nutrition Sciences 2015年第17期6卷 1591-1602页

Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing β-glucan known for lowering blood cholesterol. Teff-oat composites were evaluated for their pasting and rheological properties by a Rapid Visco Analyzer (RVA) and an advanced rheometer. All teff-oat composites showed increased water holding and pasting viscosities with increasing oat contents compared to wheat flour. However, they were only significantly influenced by 80% oat products in teff-oat composites compared with teff flour alone. OBC (oat bran concentrate) had the highest elastic modulus G’ among the starting materials. The elastic modulus G’ for teff-Nutrim (oat bran hydrocolloid) composites were decreased with increasing Nutrim contents in composites. In contrast, the increasing content of OBC in composites significantly raised both G’ and G”. The elastic modulus G’ and viscous modulus G” for all teff-OBC composites were higher than teff and wheat flour. All WOF composites showed similar rheological properties. All composites had shear thinning properties that are important to mouthfeel and industrial applications. These teff-oat composites were developed using feasible procedures. They have improved nutritional value and texture qualities for functional food applications.

关键词： Teff Oat β-Glucan Gluten-Free Pasting Rheology

Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls

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Influence of Jet-Cooking Corn Bran on Its Antioxidant Activities, Phenolic Contents and Viscoelastic Properties

Food and Nutrition Sciences（食品与营养科学） 2023年第8期

作者： Sean X.Liu diejun chen

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