K. Warner and G. E. Inglett, “Flavor and Texture Characteristics of Foods Containing Nutrim Oat Bran Hydrocolloid,” 216th ACS National Meeting, AGFD-97, Boston, 1998, p. 31.

has been cited by the following article:

• TITLE: Antioxidant and Pasting Properties of Oat β-Glucan Hydrocolloids

  AUTHORS: George E. Inglett, Diejun Chen

  KEYWORDS: Oat; β-Glucan; Hydrocolloids; Pasting Properties; Antioxidant Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.6, June 21, 2012

  ABSTRACT: Four oat β-glucan enriched hydrocolloids (Nutrim10, C-Trim20, C-Trim30, C-Trim50), oat bran concentrate (OBC), and β-Glucan95 were investigated for antioxidant and pasting properties. C-Trim30 had the highest soluble phenolic content, followed by C-Trim20. The trend of antioxidant activity was similar with that of phenolic contents. The phenolic content of the extracts increased with increasing temperatures. The highest content of soluble phenolic compounds was found at temperatures up to 100℃ for most samples regardless of solvent. Water extracts had significantly higher phenolic contents than extracts from 50% ethanol at 100℃ for all samples with the exception of C-Trim30. However, the effect of temperature and solvent concentrations was not as apparent for antioxidant activity as that observed for phenolic content. In general, the differences in three different solvents were not as apparent. Significantly higher water holding capacities were found for C-Trim30 and C-Trim50 than the other samples while β-Glucan 95 had substantially the highest paste viscosity followed by C-Trim50 and C-Trim30.