Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

Figures & data

Table 1. Cooking quality of pasta samples with oat β-glucan fiber powder addition dried in a conventional and vacuum dryer.

Tabla 1. Calidad de cocinado de las muestras de pasta con adición de fibra de avena β-glucano en polvo secada de forma convencional y con secador al vacío.

Oat β-glucan fiber powder addition [g/kg]	Optimal cooking time [min]		Swelling index [g of water/g of dry pasta]		Water uptake [g/100 g of raw pasta]		Cooking loss [g/100 g of raw pasta]
	Convection-air drying	Vacuum-drying	Convection-air drying	Vacuum-drying	Convection-air drying	Vacuum-drying	Convection-air drying	Vacuum-drying
0	6.5	6.5	1.36^Aa ± 0.042	1.42^Aa ± 0.026	112.44^Aa ± 2.734	120.64^Ba ± 3.061	4.26^Aa ± 0.113	4.17^Aa ± 0.072
40	6.5	6.5	1.39^Aab ± 0.021	1.68^Bb ± 0.023	113.96^Aab ± 2.001	126.94^Bb ± 2.281	5.63^Bbc ± 0.172	4.80^Ab ± 0.133
80	6.5	6.5	1.42^Aabc ± 0.041	1.71^Bb ± 0.035	117.66^Abc ± 3.141	125.80^Bb ± 2.986	5.81^Bc ± 0.183	5.19^Ac ± 0.019
120	6.5	6.5	1.43^Abc ± 0.030	1.83^Bc ± 0.021	123.75^Ade ± 3.172	126.05^Ab ± 2.809	5.93^Bb ± 0.044	5.17^Ac ± 0.030
160	6.5	6.5	1.48^Acd ± 0.020	1.86^Bc ± 0.025	120.31^Acd ± 2.122	126.04^Ab ± 3.284	6.57^Bd ± 0.141	5.47^Ac ± 0.165
200	6.5	6.5	1.53^Ad ± 0.038	1.86^Bc ± 0.036	126.81 ^Ae ± 1.784	132.90^Bc ± 2.497	6.75 ^Bd ± 0.209	5.93^Ad ± 0.077

Note: Means ± standard deviations (n = 3). ^(a-e) Means within a column with different superscripts are significantly different (P ≤ 0.05). ^(A-B)Means within a row with different superscripts are significantly different (P ≤ 0.05).

Nota: Promedios ± desviaciones estándar (n = 3). ^(a-e) Los promedios en una misma columna con distinto superíndice son significativamente diferentes (P ≤ 0,05). ^(A-B)Los promedios en una misma fila con distinto superíndice son significativamente diferentes (P ≤ 0,05).

Table 2. Color measurements for dry pasta samples with oat β-glucan fiber powder.

Tabla 2. Mediciones de color para el secado de las muestras de pasta con fibra de avena β-glucano en polvo.

Oat β-glucan fiber powder addition [g/kg]	L*		a*		b*
	Convection-air drying	Vacuum-drying	Convection-air drying	Vacuum-drying	Convection-air drying	Vacuum-drying
0	67.57^Ab ± 1.652	68.56^Ad ± 2.389	0.28 ^Aa ± 0.355	0.08^Aa ± 0.401	25.83^Be ± 1.557	23.86^Ae ± 1.696
40	66.07^Ab ± 2.465	65.78^Ac ± 1.286	0.90 ^Bb ± 0.130	0.60^Ab ± 0.185	24.58^Bd ± 1.533	21.32^Ad ± 1.083
80	60.45^Aa ± 6.067	65.45^Bc ± 3.732	1.47 ^Bc ± 0.255	0.88^Ab ± 0.360	21.78^Bc ± 1.305	20.65^Acd ± 1.000
120	60.90^Aa ± 3.666	62.32^Ab ± 3.829	1.90 ^Ad ± 0.358	1.68^Ac ± 0.371	19.43^Ab ± 0.987	19.53^Abc ± 1.419
160	59.34^Aa ± 2.511	60.75^Ab ± 1.951	1.99 ^Ad ± 0.279	1.76^Ac ± 0.249	18.55^Aab ± 1.161	18.55^Ab ± 1.232
200	57.99^Aa ± 3.627	58.83^Aa ± 3.436	2.46 ^Be ± 0.224	1.86^Ac ± 0.417	17.78^Ba ± 1.209	16.56^Aa ± 0.997

Note: Means ± standard deviations (n = 10). ^(a-e) Means within a column with different superscripts are significantly different (P ≤ 0.05). ^(A-B) Means within a row with different superscripts are significantly different (P ≤ 0.05).

Nota: Promedios ± desviaciones estándar (n = 10). ^(a-e) Los promedios en una misma columna con distinto superíndice son significativamente diferentes (P ≤ 0,05). ^(A-B) Los promedios en una misma fila con distinto superíndice son significativamente diferentes (P ≤ 0,05).

Table 3. Color measurements for cooked pasta samples with oat β-glucan fiber powder.

Tabla 3. Mediciones de color para las muestras de pasta cocinada con fibra de avena β-glucano en polvo.

Oat β-glucan fiber powder addition [g/kg]	L*		a*		b*
	Convection-air drying	Vacuum-drying	Convection-air drying	Vacuum-drying	Convection-air drying	Vacuum-drying
0	57.26^Ab ± 8.256	65.70^Bb ± 7.474	−2.28^Ad ± 0.534	−2.47^Ad ± 0.240	18.45^Ac ± 2.830	18.20^Ab ± 1.554
40	57.20^Ab ± 6.015	59.19^Aab ± 2.229	−1.80^Bc ± 0.608	−2.93^Ad ± 0.429	17.94^Ac ± 1.611	17.04^Aab ± 1.732
80	55.20^Aab ± 8.593	60.17^Aab ± 9.078	−1.38^Ac ± 0.513	−1.60^Ac ± 0.594	17.69^Ac ± 2.003	16.93^Aab ± 1.305
120	54.94^Aab± 7.444	55.32^Aa ± 5.337	−0.47^Bb ± 0.521	−1.02^Ab ± 0.489	17.13^Abc ± 1.343	16.40^Aab ± 2.359
160	52.32^Aab ± 7.713	56.24^Aa ± 13.318	−0.11^Ab ± 0.239	−0.07^Aa ± 1.088	15.77^Aab ± 1.262	15.97^Aa ± 1.875
200	49.13^Aa ± 7.378	54.01^Ba ± 6.850	0.56^Ba ± 0.474	0.01^Aa ± 0.385	15.04^Aa ± 1.420	15.25^Aa ± 4.578

Note: Means ± standard deviations (n = 10). ^(a-d) Means within a column with different superscripts are significantly different (P ≤ 0.05). ^(A-B) Means within a row with different superscript are significantly different (P ≤ 0.05).

Nota: Promedios ± desviaciones estándar (n = 10). ^(a-d) Los promedios en una misma columna con distinto superíndice son significativamente diferentes (P ≤ 0,05). ^(A-B) Los promedios en una misma fila con distinto superíndice son significativamente diferentes (P ≤ 0,05).

Figure 1. Hardness of pasta with oat β-glucan fiber powder dried in a convection-air and vacuum dryer (n = 5).

Figura 1. Dureza de la pasta con fibra de avena β-glucano en polvo por convección forzada y con secador al vacío (n = 5).

Figure 2. Adhesiveness of pasta with oat β-glucan fiber powder dried in a convection-air and vacuum dryer (n = 5).

Figura 2. Adhesividad de la pasta con fibra de avena β-glucano en polvo secada por convección forzada y con secador al vacío (n = 5).

Figure 3. TDF content in pasta with oat β-glucan fiber powder addition.

Figura 3. Contenido total de fibra alimentaria en pasta con adición de fibra de avena β-glucano en polvo.

Figure 4. Total β-glucan content in pasta with oat β-glucan fiber powder addition.

Figura 4. Contenido total de β-glucano en la pasta con adición de fibra de avena β-glucano en polvo.