Oat bran gels as fat replacer: optimization using response surface methodology
2018
Milićević, Nataša (https://orcid.org/0000-0003-1773-939X) | Sakač, Marijana (https://orcid.org/0000-0003-2093-2238) | Hadnadjev, Miroslav | Dapčević-Hadnadjev, Tamara (https://orcid.org/0000-0001-6222-2889) | Šarić, Bojana | Jovanov, Pavle (https://orcid.org/0000-0002-6225-2655) | Marić, Aleksandar (https://orcid.org/0000-0001-8889-6267)
Oat bran, the by-product of grain processing, was investigated in the form of gels for partial replacement of fat. Oat bran gels were prepared using different bran concentration, homogenization temperature and time, and subsequently mixed with vegetable fat in order to create reduced fat model systems. The objective of this study was to determine the optimal parameters of hydro-thermal treatment in order to create a bran gel/vegetable fat model system with similar dynamic rheological properties and spreadability to the control fat. The response surface methodology (RSM) was applied in order to obtain the optimal model system, as well as to obtain product with improved nutritional and functional properties, which was achieved by setting the bran concentration at the maximum level (22%). The highest desirability for the oat bran was accomplished with the following parameters: 22.0% bran concentration, 10.0 min homogenization time and 95.0 °C homogenization temperature. Oat bran formed gel at high processing temperature due to the high content of starch (52,39 ± 0,32 g/100 g d.m.), so its structure is mostly built upon starch gelatinization. According to the obtained results it can be concluded that processing parameters of bran gel preparation can be successfully optimized using RSM, with achieving rheological and textural properties of the model system similar to those of the control fat. The suitability of the obtained regression models to accurately predict responses for new observations could be very promising regarding the potential scale up for industrial production of fat replacers based on grain processing by-products and their modifications for different food applications.
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