Search results

1 – 10 of 71
Article
Publication date: 8 February 2013

Uma Tiwari, Enda Cummins, Nigel Brunton, Colm O'Donnell and Eimear Gallagher

The purpose of this paper is to compare and evaluate for quality characteristics and β‐glucan analysis during different stages of the oat flour and/or oat bran based bread baking…

Abstract

Purpose

The purpose of this paper is to compare and evaluate for quality characteristics and β‐glucan analysis during different stages of the oat flour and/or oat bran based bread baking process.

Design/methodology/approach

A 100 per cent wheat flour (WF) formulation was substituted with 30, 50 and 70 per cent oat flour (OF) or oat bran (OB) to improve its nutritional quality characteristics of bread. The flour blends were evaluated for quality characteristics (loaf volume, texture profile analysis) and β‐glucan analysis during different stages of the bread baking process.

Findings

A significant decrease in specific volume, number of cells and crumb brightness was observed with increasing WF substitution levels with OF or OB. The crumb hardness was observed to be negatively correlated with specific volume of OF (r =−0.90, p<0.0001) and OB (r =−0.84, p<0.0001) bread. The level of β‐glucan was significantly reduced by 37.8 −42.9 per cent in dough during 45 min fermentation time, which indicating the enzymatic action. The β‐glucan content of OF and OB bread was found to increase from 0.13 g/100 g bread (db) (control) to 1.35 and 3.61 g β‐glucan/100 g bread (db) for 70 per cent WF substitution with OF and OB, respectively. Results show that a bread of acceptable quality can be prepared by substituting WF by up to 50 per cent for OF and up to 30 per cent by OB.

Practical implications

Replacing white bread with oat flour/bran containing β‐glucan facilitates human consumption of soluble dietary fibre.

Originality/value

The paper provides a comparative evaluation of the oat flour and/or bran based bread and its critical factors influencing the level of β‐glucan during baking process, which attributes to improve the nutritional quality.

Details

British Food Journal, vol. 115 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 February 2015

Amy-Jane Troy and Joe Bogue

The purpose of this paper is to utilise market-oriented methodologies and simulation analysis to generate information regarding consumers’ attitudes, opinions and preferences…

Abstract

Purpose

The purpose of this paper is to utilise market-oriented methodologies and simulation analysis to generate information regarding consumers’ attitudes, opinions and preferences towards novel β-glucan-enriched breads.

Design/methodology/approach

Focus Groups and In-depth interviews were used to generate consumer information on potentially suitable attributes that would maximise consumer acceptance. The approach involved the creation of a set of realistic product concepts from a combination of attribute levels and the presentation of these product concepts to consumers. A fractional factorial design generated an orthogonal array of 22 hypothetical products that were presented to consumers for rating while K-means cluster analysis was used to segment consumers into four specific consumer segments. The simulation analysis then identified β-glucan-enriched bread concepts targeted specifically at these four market segments.

Findings

The simulation analysis identified β-glucan-enriched bread concepts targeted specifically at these four market segments.

Originality/value

This research can assist manufacturers who wish to optimally design foods with novel ingredients and aid in the development of product concepts which maximise consumer acceptance and increase the likelihood of product success.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 15 June 2018

Solafa Abdulrahim Ali Hamad, Bahieldin I. Magboul, Abdel Moneim I. Mustafa and Isam A. Mohamed Ahmed

Sorghum is a vital cereal crop and staple food for many peoples around the globe having good nutritional and health-promoting bioactive compounds and recently received great…

Abstract

Purpose

Sorghum is a vital cereal crop and staple food for many peoples around the globe having good nutritional and health-promoting bioactive compounds and recently received great attention as gluten-free food. However, sorghum grains contain low β-glucans contents, dietary fibre polysaccharides with great technological and disease prevention properties, and improving the concentration of these compounds in sorghum is very important. Thus, the purpose of this paper is to investigate the physicochemical and starch properties of high β-glucan sorghum inbred line (Tabat-NL) in comparison with two commercial cultivars (Wadakar and Tabat-C).

Design/methodology/approach

Grain samples of sorghum cultivars: white colour and low tannin cultivar (Tabat-C), red colour and high tannin sorghum, and new inbred line of white sorghum cultivar (Tabat-NL) were carefully cleaned, examined for physical properties (colour, hectolitre and 1,000 kernel weights, and endosperm texture), and ground to flour and assessed for chemical composition (moisture, protein, ash, carbohydrate, sugars, fibre and β-glucan contents). The starch was extracted and investigated for morphological characteristics and functional properties.

Findings

The results showed that Tabat-NL grains contain significantly (p=0.05) higher values of 1,000 kernel weight, hectolitre weight, total carbohydrate, amylopectin, dietary fibre and β-glucan compared to Tabat-C and Wadakar. Tabat-NL starch had greater (p=0.05) gelatinization temperature, viscosity, bulk density, and water and oil holding capacities and lower (p=0.05) acidity compared to Tabat-C and Wadakar.

Research limitations/implications

The outcomes of this study demonstrated that Tabat-NL grains had an excellent marketing and milling properties, health-promoting and disease-preventing potentials, and technological features for uses in functional and speciality foods.

Originality/value

To the best of our understating, this is the first study on the evaluation of sorghum cultivar with high β-glucan content and could thus provide the bases for further development and application of this important food grains.

Details

World Journal of Science, Technology and Sustainable Development, vol. 15 no. 4
Type: Research Article
ISSN: 2042-5945

Keywords

Article
Publication date: 14 April 2020

Jennifer Creamer Thompson, Timothy Kirby and Robert A. DiSilvestro

Dietary fiber is not traditionally considered to have anti-inflammatory actions in skeletal muscle. This study aims to test the hypothesis that oat β-glucans fiber intake can…

Abstract

Purpose

Dietary fiber is not traditionally considered to have anti-inflammatory actions in skeletal muscle. This study aims to test the hypothesis that oat β-glucans fiber intake can inhibit exercise-induced inflammation.

Design/methodology/approach

Young adult males (age 18-30 years) consumed either oat bran β-glucans (2 × 1.5 g fiber/day) or placebo for 4 weeks (Trial 1: N = 11 for placebo, N = 9 for glucan; Trial 2: N = 7 for placebo, N = 8 for glucan). Muscle inflammatory stress was induced at baseline and post-intervention using a leg extension regimen.

Findings

Ingestion of β-glucans, but not placebo, protected against inflammation based on subjective soreness scores (two trials), as well as on plasma myeloperoxidase readings (one trial). Scores were subject ratings from 0 (no soreness) to 10 (injury that impairs movement). Mean soreness score was lower at 48 h after exercise stress: post-glucan treatment vs pre-treatment: Trial 1: 1.9 + 2.4 vs 3.3 + 2.2 (p = 0.05); Trial 2: 1.2 + 0.7 vs 3.9 + 2.7 (p < 0.05). Myeloperoxidase just after exercise stress increased for both groups pre-treatment, but only for the placebo group post-treatment: 62 + 12 vs 81 + 15 (p < 0.05).

Originality/value

This pilot study found that at least one type of dietary fiber can exert anti-inflammatory effects in skeletal muscle.

Details

Nutrition & Food Science , vol. 51 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 12 December 2019

Jasmeet Kour, Sukhcharn Singh and Dharmesh C. Saxena

The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the…

Abstract

Purpose

The purpose of this paper is to investigate the effect of residence time distribution in extruders along with the incorporation of nutraceuticals on the final quality of the products with respect to several pivotal responses.

Design/methodology/approach

Corn–rice flour blend fortified with isolated nutraceutical concentrates at two (low and high) levels was extruded at barrel temperature (110°C), screw speed (260 rpm) and feed moisture (17 percent). Extrudates were collected at an interval of 24 s followed by analysis for radial expansion (RE), bulk density (BD), water absorption index (WAI), sensory score (SS), textural hardness, colorimetric values (L*, a* and b*) and color difference (E).

Findings

The entire data were fitted to zero- and first-order kinetic models. There was a gradual decrease in RE, SS and L* value, whereas an increase in BD, textural hardness and a* value of extrudates fortified with the three nutraceutical concentrates was observed with the successive time interval of 24 s along with a more pronounced effect on color difference (E) observed during the last stages of extrusion time. The zero-order kinetic model was well fitted for BD and a* value, whereas the first-order kinetic model showed better results for RE, WAI, SS, textural hardness, L* value, a* value and b* value of fortified extrudates.

Originality/value

Nutraceuticals like β-glucans, lignans and γ oryzanol exhibit numerous health-beneficial effects. This study analyzes the kinetics of changes in various responses of extrudates fortified with these nutraceutical concentrates during extrusion.

Details

British Food Journal, vol. 122 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 November 2019

Zahra Mohebbi, Maryam Azizi-Lalabadi, Sayyed Javad Hosseini, Sajjad Abdi Nowrouzani, Mohammad Alizadeh and Aziz Homayouni

The enrichment of bread with non-digestible prebiotic ingredients may exert health-promoting effects and provide healthier food choices for those suffering from metabolic…

Abstract

Purpose

The enrichment of bread with non-digestible prebiotic ingredients may exert health-promoting effects and provide healthier food choices for those suffering from metabolic diseases, including obesity and diabetes. The purpose of this study was to investigate the effects of ß-glucan and resistant starch incorporation on the glycemic index (GI) and glycemic load (GL) of white bread.

Design/methodology/approach

Seven different formulations of prebiotic bread were produced using different proportions of ß-glucan (0.8, 1 and 1.2 per cent), resistant starch (5.5, 8 and 10.5 per cent) and the combination of resistant starch and ß-glucan in a ratio of 4:0.5.

Findings

The GI and GL of the prebiotic bread prepared with 1 per cent ß-glucan (w/w) were 55.7 and 7.8, respectively, whereas those of the prebiotic bread prepared with 8 per cent resistant starch (w/w) were 64.8 and 8.42, respectively, with both breads having significantly lower GI and GL values than the control (P < 0.05). It was concluded that the incorporation of 1 per cent ß-glucan may be beneficial in producing prebiotic bread with both low GI and low GL.

Originality/value

Although white bread is a main food source in human diet, its high GI and GL make it an unhealthy food choice. The incorporation of ingredients with prebiotic effects, such as ß-glucan and resistant starch, can improve the nutritional value of this product by lowering its GI and GL.

Details

Nutrition & Food Science, vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2022

Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir and Quraazah Akeemu Amin

Throughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the…

Abstract

Purpose

Throughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics.

Design/methodology/approach

The independent variables i.e. barrel temperature (105–125°C) and feed moisture (12–20%) were studied to determine their influence on the system parameter i.e. specific mechanical energy and product characteristics i.e. bulk density, breaking strength, water absorption index, expansion ratio, water solubility index, L*, a* and b* by employing a central composite rotatable design.

Findings

All the quality parameters were significantly (p < 0.05) influenced by independent variables. The regression models obtained for all the responses showed higher coefficient of determination (R2 = 0.99). The optimum extrusion conditions obtained by numerical optimization for development of extrudates used for making instant talbina were moisture content (12%) and barrel temperature (105°C). Various functional, pasting, complexing index and physicochemical properties of instant talbina were improved by the addition of honey and milk. The instant talbina prepared from barley flour with the addition of milk and honey showed increase in the β-glucan content, resistant starch, antioxidant activity and decrease in glycemic index with improved overall acceptability.

Originality/value

As far as we could possibly know that very limited or not many studies have been carried out wherein the possibility of developing instant talbina (porridge) have been carried out. As a result, the current study has a lot of potential for the food industry to manufacture β-glucan rich functional instant talbina with improved antioxidant characteristics and low glycemic index.

Details

British Food Journal, vol. 124 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 April 2017

Jaspreet Kaur, Amarjeet Kaur and Jaspreet Singh

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their…

Abstract

Purpose

The purpose of this paper is to assess the bioactive ingredients of whole flours of oat, maize and soyabean, utilise them for developing functional cookies and evaluate their physical and nutritional quality parameters.

Design/methodology/approach

Cookies were prepared from blends of whole flours of wheat, oats, maize and full fat soyabean. Whole wheat and oat flours were blend in different proportions (100:0, 80:20, 60:40, 40:60 and 20:80 and 0:100, wheat:oat, w/w) and supplemented with quality protein maize (QPM) and full fat soyabean flours, at 10 per cent (w/w) each, of the total blend. Cookies were studied for their physical attributes, proximate and nutritional compositions. A significant (p=0.05) increase in spread ratio, crude protein, crude fat and crude fibre contents of the cookies was observed with increase in the proportion of oat flour in the blend.

Findings

Cookies prepared from blend containing QPM and soyabean flours had higher antioxidant activity than control whole wheat cookies. An increase in extractable β-glucan content and in-vitro protein digestibility was also observed with the increase in the proportion of oat flour. The highest overall acceptability was observed for cookies prepared from blends having a wheat–oat proportion of 60:40. These cookies also had a 17.5 per cent higher genistein content as compared to their raw flour blend. Higher genistein levels were observed in the composite cookies.

Originality/value

The cookies prepared from composite whole flours rich in isoflavones and β-glucan reflect their potential as a new functional food for the prevention and management of diseases such as cancers, diabetes and cardiovascular disorders.

Details

British Food Journal, vol. 119 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 24 October 2008

C.H.S. Ruxton and E. Derbyshire

To review the evidence from high quality human intervention studies that reported links between oat consumption and cardiovascular disease (CVD) risk factors.

1073

Abstract

Purpose

To review the evidence from high quality human intervention studies that reported links between oat consumption and cardiovascular disease (CVD) risk factors.

Design/methodology/approach

Using Medline, a search was made for all randomized controlled trials published between 1990 and 2008 that met defined inclusion criteria. Studies had a minimum duration of 14 days, used oat products rather than purified extracts, and included plasma lipid levels as outcome variables.

Findings

A total of 21 eligible studies were located 13 of which reported significant reductions in total cholesterol when oats were consumed, while 14 reported significant reductions in low‐density lipoprotein cholesterol. A few studies found increases in high‐density lipoprotein cholesterol and more favourable cholesterol ratios when oats were consumed.

Research limitations/implications

It was not possible to analyse differences in response between health and “at risk” subjects. A meta‐analysis would be a useful step forward, as would research on the long‐term impact of oats on body weight.

Practical implications

Intakes of oats in successful intervention studies were impractical for most consumers. However, expert bodies base approved health claims on an achievable 3 g β‐glucan per day. Additional research on portion sizes for commercially‐available foods would increase consumer awareness of how to access the cholesterol‐lowering benefits of oats. Effective portion sizes may differ by gender, age and CVD risk.

Originality/value

This review provides further evidence that regular oat consumption is an effective dietary strategy for helping to attenuate CVD risk and sets this within the context of claims for food stuffs.

Details

British Food Journal, vol. 110 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 7 April 2020

Barbara Krochmal-Marczak, Renata Tobiasz-Salach and Joanna Kaszuba

Flour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated…

Abstract

Purpose

Flour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.

Design/methodology/approach

In addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.

Findings

The recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.

Originality/value

This study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

Details

British Food Journal, vol. 122 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of 71