Effect of amylolytic degree on characteristics of spray dried oat powder

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

doi:10.6041/j.issn.1000-1298.2012.08.028

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 journal › Article › peer-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 language	English
Pages (from-to)	155-159
Number of pages	5
Journal	Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery
Volume	43
Issue number	8
DOIs	https://doi.org/10.6041/j.issn.1000-1298.2012.08.028
State	Published - Aug 2012
Externally published	Yes

Keywords

Amylase
DE value
Oat
Powder
Spray drying

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10.6041/j.issn.1000-1298.2012.08.028

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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.",

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author = "Junling Shi and Ju'nan Li and Qiugui Chen and Lu Li and Xinzhong Hu",

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AU - Shi, Junling

AU - Li, Ju'nan

AU - Chen, Qiugui

AU - Li, Lu

AU - Hu, Xinzhong

PY - 2012/8

Y1 - 2012/8

N2 - 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.

AB - 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.

KW - Amylase

KW - DE value

KW - Oat

KW - Powder

KW - Spray drying

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SP - 155

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JO - Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

JF - Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery

IS - 8

ER -

Effect of amylolytic degree on characteristics of spray dried oat powder

Abstract

Keywords

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