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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #323441
Research Project: Innovative Processing Technologies for Creating Functional Food Ingredients with Health Benefits from Food Grains, their Processing Products, and By-products

Location: Functional Foods Research

Title: Functional properties of teff and oat composites

Author
item Inglett, George
item Chen, Diejun
item Liu, Sean

Submitted to: Food and Nutrition Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/30/2015
Publication Date: 12/23/2015
Citation: Inglett, G.E., Chen, D., Liu, S.X. 2015. Functional properties of teff and oat composites. Food and Nutrition Sciences. 6:1591-1602.

Interpretive Summary: Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals with oat products containing ß-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. The elastic and viscous properties of teff-OBC composites were higher than teff and wheat flour. All composites had shear thinning properties that are important to mouth feel and industrial uses. These teff-oat composites were developed using feasible procedures, and have improved nutritional value and texture qualities for functional food applications.

Technical Abstract: Teff-oat composites were developed using gluten free teff flour containing essential amino acids and minerals along with oat products containing ß-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.