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Chemical and sensory characterizatio...

Miller, Krisha Lynn.

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Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan./
Author:	Miller, Krisha Lynn.
Description:	96 p.
Notes:	Adviser: Pamela J. White.
Contained By:	Masters Abstracts International46-03.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1447553
ISBN:	9780549335542

Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan.
Miller, Krisha Lynn.

Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan. - 96 p.

Adviser: Pamela J. White.

Thesis (M.S.)--Iowa State University, 2007.

Oat bran from experimental oat lines (Avena sativa) with increased beta-glucan content, N979-5-2-4 and IA95111, had a greater amount of total beta-glucan, water absorption and water solubility indices than bran from public oat cultivars, 'Paul' and 'Jim,' or retail oat products, Oat Bran and Old Fashioned Quick Oats (both, Quaker Oats Company); with positive correlations between total beta-glucan and water absorption index (r = 0.853), and water solubility index (r = 0.820). N979 and IA95 brans bound 99% of bile acids, and had the greatest Rapid Visco Analyser values for peak viscosity, final viscosity, trough, and breakdown. Jim produced the most gas and short-chain fatty-acids, but had the lowest pH during fermentation. By sensory evaluation, N979 and IA95 brans: (1) had larger particle sizes, less creaminess and mouth-coating in porridge; and (2) were more crumbly and gritty, but less moist and cohesive, in muffins than public cultivars.

ISBN: 9780549335542Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan.
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100 1 $a Miller, Krisha Lynn. $3 1278348
245 1 0 $a Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan.
300 $a 96 p.
500 $a Adviser: Pamela J. White.
500 $a Source: Masters Abstracts International, Volume: 46-03, page: 1358.
502 $a Thesis (M.S.)--Iowa State University, 2007.
520 $a Oat bran from experimental oat lines (Avena sativa) with increased beta-glucan content, N979-5-2-4 and IA95111, had a greater amount of total beta-glucan, water absorption and water solubility indices than bran from public oat cultivars, 'Paul' and 'Jim,' or retail oat products, Oat Bran and Old Fashioned Quick Oats (both, Quaker Oats Company); with positive correlations between total beta-glucan and water absorption index (r = 0.853), and water solubility index (r = 0.820). N979 and IA95 brans bound 99% of bile acids, and had the greatest Rapid Visco Analyser values for peak viscosity, final viscosity, trough, and breakdown. Jim produced the most gas and short-chain fatty-acids, but had the lowest pH during fermentation. By sensory evaluation, N979 and IA95 brans: (1) had larger particle sizes, less creaminess and mouth-coating in porridge; and (2) were more crumbly and gritty, but less moist and cohesive, in muffins than public cultivars.
590 $a School code: 0097.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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710 2 $a Iowa State University. $b Food Science and Human Nutrition. $3 1278337
773 0 $t Masters Abstracts International $g 46-03.
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792 $a 2007
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