Effect of amylolytic degree on characteristics of spray dried oat powder

Junling Shi, Ju'nan Li, Qiugui Chen, Lu Li, Xinzhong Hu

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Oat was digested into different DE values by using amylase and spray-dried to powder. The powder was evaluated in properties of packing density, repose angle, caking rate and sensory evaluation. The results showed that the powder with DE values rates above 36.2 had good dissolubility and taste, but less viscosity. At last, DE values of 35-38 was supposed as the suitable amylolytic degree for obtaining the best overall quality of spray-dried oat powder.

Original languageEnglish
Pages (from-to)155-159
Number of pages5
JournalNongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery
Volume43
Issue number8
DOIs
StatePublished - Aug 2012
Externally publishedYes

Keywords

  • Amylase
  • DE value
  • Oat
  • Powder
  • Spray drying

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