Physical properties of sugar cookies containing chia-oat composites.

Background: Omega-3 fatty acids of chia seeds (Salvia hispanica L.) and soluble β-glucan of oat products are known for lowering blood cholesterol and preventing coronary heart disease. Nutrim, oat bran concentrate (OBC), and whole oat flour (WOF) were composited with finely ground chia, and used in cookies at 20% replacement of wheat flour for improved nutritional and physical quality.

Viscoelastic properties of oat β-glucan-rich aqueous dispersions.

C-trim is a healthy food product containing soluble dietary fibre β-glucan. The dispersion of C-trim in water is a hydrocolloid biopolymer. The linear and non-linear rheological properties of dispersions of C-trim biopolymers were investigated.

Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruit.

Miracle Fruit (Synsepalum dulificum) has been studied because of its unique taste modifying properties. This study investigated contents of phenolics, flavonoids, and antioxidant activities in skin, pulp, and seeds of Miracle Fruit. The free phenolic content in skin was almost 3 times of that in pulp and 4 times of that in seeds.

High-shear, jet-cooking, and alkali treatment of corn distillers' dried grains to obtain products with enhanced protein, oil and phenolic antioxidants.

Distillers dried grains (DDG) have potential to be a nutritionally important source of protein, oil and phenolic antioxidants. DDG was subjected to high-shear and jet-cooking, with or without alkaline pH adjustment and autoclaving. Soluble and insoluble fractions were analyzed for protein, oil and ash.

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking.

Background: With rising consumer awareness of obesity, the food industry has a market-driven impetus to develop low-fat or fat-free foods with acceptable taste and texture. Fancy buckwheat flour was thus subjected to steam jet-cooking and the performance of the resulting product in cake-baking was evaluated as a fat replacer.

Results: Steam jet-cooking caused structural breakdown and starch gelatinization of buckwheat flour, thus increasing its water hydration properties.