Submitted to: Journal of Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 14, 2008
Publication Date: October 1, 2008
Citation: Lee, S., Inglett, G.E., Palmquist, D.E., Warner, K.A. 2008. Flavor and texture attributes of foods containing beta-glucan-rich hydrocolloids from oats. LWT - Food Science and Technology. 42(1):350-357. Interpretive Summary: Heart disease and obesity are on the rise; however, increasing dietary fiber in the diet has been shown to help with these health problems. Some cereals contain fiber known as hydrocolloids. Oats are an excellent source of hydrocolloids that are rich in beta glucans. Beta-glucans are carbohydrates that can help lower blood glucose levels and blood cholesterol. It would be desirable to incorporate these beta-glucans into the diet without negatively affecting the flavor or texture of food. In this study, we partially replaced flour in sugar cookies and flour and oil in peanut spreads at various levels with beta-glucan-rich hydrocolloids from oats. A trained sensory panel was used to determine flavor and texture differences between foods with no hydrocolloids and those with various percents of added Nutrim-OB and C-Trim20, which are two types of hydrocolloids. We found that 10-15% hydrocolloids can be added to cookies and peanut spreads to provide a beneficial amount of beta-glucans. Consumers will benefit from increased dietary fiber that helps in controlling heart disease, diabetes, and obesity while still enjoying the familiar taste of sugar cookies and peanut spreads.
Technical Abstract: Sugar cookies and peanut spreads were prepared with beta-glucan-rich hydrocolloids from oats (Nutrim-OB (10% beta-glucan) and C-Trim20 (20% b-glucan)). The products were evaluated for flavor and texture by a trained, experienced, descriptive sensory panel. In cookies containing 10% to 30% Nutrim-OB, the cereal/grain flavor intensity was only significantly different than the control at the 30% replacement level. Cohesiveness and moistness of the cookies increased with increasing amounts of Nutrim-OB but with no significant differences from the control were noted until 15% replacement. In cookies containing 10% to 30% C-Trim20, the cereal/grain flavor intensity increased with increasing amounts of the hydrocolloid. Cardboard flavor also increased, but no significant differences were noted from the control until 20% replacement. Cohesiveness, density and moistness of the cookies increased with increasing amounts of C-Trim20 with no significant differences until the 20% replacement. Substituting 5% of the oil in the peanut spreads with Nutrim-OB did not significantly affect the flavor of the spreads. However, 9% substitution significantly decreased the oily flavor and the hardness increased. The use of 5% to 13% C-Trim20 as a replacement for oil in the peanut spreads produced samples with significantly more gumminess and hardness than the control. The flavor of the spreads was not affected by the substitution of up to 9% C-Trim20.