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.

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.

Two-stage hydrothermal processing of wheat (Triticum aestivum) bran for the production of feruloylated Arabinoxylooligosaccharides.

Two-stage hydrothermal processing was employed to obtain feruloylated arabinoxylooligosaccharides (AXOS) from wheat bran. First, wheat bran in water (10% w/w solids) was heated to 130 degrees C, releasing 36.3% of total solids, 70.

Utilisation of corn (Zea mays) bran and corn fiber in the production of food components.

The milling of corn for the production of food constituents results in a number of low-value co-products. Two of the major co-products produced by this operation are corn bran and corn fiber, which currently have low commercial value. This review focuses on current and prospective research surrounding the utilization of corn fiber and corn bran in the production of potentially higher-value food components.

Oil and tocopherol content and composition of pumpkin seed oil in 12 cultivars.

Twelve pumpkin cultivars (Cucurbita maxima D.), cultivated in Iowa, were studied for their seed oil content, fatty acid composition, and tocopherol content. Oil content ranged from 10.

Oat-derived beta-glucan significantly improves HDLC and diminishes LDLC and non-HDL cholesterol in overweight individuals with mild hypercholesterolemia.

Objective: To investigate the effect of bread formulated with 6 g of beta-glucan (oat soluble fiber) on serum lipids in overweight normotensive subjects with mild to moderate hypercholesterolemia.

Design: Thirty-eight male subjects [mean age 59.8 +/- 0.

Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids.

Two new oat beta-glucan hydrocolloids (designated C-trim20 and C-trim30) obtained through a thermal-shearing process were evaluated for their potential use in food products as functional ingredients. Their rheological characteristics were investigated using steady and dynamic shear measurements. Both samples exhibited typical shear-thinning and viscoelastic properties of random coil polysaccharides.

Sweeteners and beta-glucans improve metabolic and anthropometrics variables in well controlled type 2 diabetic patients.

Unlabelled: The introduction of fat and carbohydrates replacers has been a revolutionary advance in treating obesity and diabetes mellitus. Since these materials have shown to have beneficial effects on the metabolic profiles of diabetic patients, they should be useful in designing specific foods for patients with diabetes.

Objective: To compare metabolic and anthropometric improvements elicited by a diet based on the American Diabetic Association's nutrition recommendations with a modified, low-energy diet incorporating fat replacers and non-sucrose sweeteners.