Effect of micronization of high-fiber oat powder and vacuum-drying on pasta quality

Figures & data

Table 1. Effect of micronization on the average particle size of high-fiber oat powder.

Tabla 1. Efecto de la micronización en el promedio del tamaño de las partículas de avena en polvo alta en fibra.

Sample	Volume mean diameter [µm]
Without micronization	413.2 ± 11.0
After micronization
Coarse (0.150–0.300 mm)	248.9 ± 10.3
Medium (0.075–0.150 mm)	141.2 ± 8.6
Fine (<0.075 mm)	50.5 ± 4.3

Means ± standard deviation (n = 3).

Promedios ± desviaciones estándar (n = 3).

Figure 1. Total dietary fiber content in pasta samples with high-fiber oat powder of fine, medium, and coarse particle size; conv – conventionally dried pasta, vac – vacuum-dried pasta; ^(a–e) Means with different letters are significantly different (P ≤ 0.05).

Figura 1. Contenido total de fibra dietética en las muestras de pasta con avena en polvo alta en fibra con partículas de tamaño fino, medio y grueso; conv – pasta secada convencionalmente, vac – pasta secada al vacío; ^(a-e) Los promedios con diferentes letras son significativamente distintos (P ≤ 0,05).

Table 2. Cooking quality of conventionally and vacuum-dried pasta samples with high-fiber oat powder of fine, medium, and coarse particle size.

Tabla 2. Calidad del cocinado de las muestras de pasta con avena en polvo alta en fibra con partículas de tamaño fino, medio y grueso secadas convencionalmente y secadas al vacío.

Sample	High-fiber oat powder [g/kg]	Drying method	Cooking quality
			OCT [min]	SI [g water/g dry pasta]	WU [g/100 g]	CL [g/100 g]
Control	0	Conventional	7	1.32^a ± 0.026	104.86^a± 1.293	2.90^c± 0.077
Control	0	Vacuum	7	1.33^a ± 0.025	110.25^b ± 2.020	2.90^c ± 0.048
Fine	100	Conventional	9	1.50^e ± 0.038	119.75^e ± 1.961	2.53^b ± 0.338
	100	Vacuum	10	1.57^f ± 0.020	120.31^e± 2.617	2.22^a± 0.066
	200	Conventional	11	1.61^fg± 0.035	124.44^fg± 4.722	3.86^fg± 0.826
	200	Vacuum	11	1.64^g± 0.034	125.32^g± 2.844	3.54^e± 0.087
Medium	100	Conventional	9.5	1.45^cde± 0.027	118.25^de± 1.161	3.80^f± 0.046
	100	Vacuum	11	1.47^cde± 0.027	120.41^ef± 2.725	3.53^e± 0.076
	200	Conventional	11	1.50^e± 0.029	120.77^ef± 2.592	4.26^h± 0.068
	200	Vacuum	12	1.64^g± 0.032	125.73^g± 3.636	3.84^fg± 0.070
Coarse	100	Conventional	11.5	1.42^b± 0.014	111.85^bc± 1.462	4.47^i± 0.120
	100	Vacuum	9	1.42^bc± 0.026	114.81^cd± 1.517	3.17^d± 0.078
	200	Conventional	13.5	1.46^bcde± 0.013	119.60^e± 1.279	5.18^j± 0.060
	200	Vacuum	13	1.49^de± 0.027	124.89^g± 1.355	3.94^g± 0.070
Drying method effect				***	*	***
Particle size effect				***	***	***
Addition level effect				***	***	***
Drying method*Particle size effect				*	ns	***
Drying method*Addition level effect				ns	ns	ns
Particle size*Addition level effect				ns	ns	***
Drying method*Particle size*Addition level effect				**	ns	ns

Means ± standard deviations (n = 3); OCT – optimal cooking time, SI – swelling index, WU – water uptake, CL – cooking loss; ^(a–j) Means within a column with different superscripts are significantly different (P ≤ 0.05); ns – not statistically significant; *p ≤ 0.05. **p ≤ 0.01. ***p ≤ 0.001.

Promedios ± desviaciones estándar (n = 3); OCT – tiempo de cocinado óptimo, SI – índice de hinchazón, WU – absorción de agua, CL – pérdida de volumen en el cocinado; ^(a–j) Los promedios en una misma columna con diferente superíndice son significativamente distintos (P ≤ 0,05); ns – no es estadísticamente significativo; *p ≤ 0,05. **p ≤ 0,01. ***p ≤ 0,001.

Table 3. Color measurement of conventionally and vacuum-dried pasta samples with high-fiber oat powder of fine, medium, and coarse particle size.

Tabla 3. Medición del color de las muestras de pasta con avena en polvo alta en fibra con partículas de tamaño fino, medio y grueso secadas convencionalmente y con secado al vacío.

Sample	High-fiber oat powder [g/kg]	Drying method	Color parameters
			L*	a*	b*
Control	0	Conventional	68.7^i± 3.18	−3.1^a± 0.21	17.6^abc± 1.45
Control	0	Vacuum	69.5^i± 1.67	−3.4^a± 0.20	17.6^abc± 1.36
Fine	100	Conventional	57.5^fg± 1.87	1.6^b± 0.37	17.7^abc± 1.31
	100	Vacuum	59.7^h± 1.82	1.6^b± 0.19	19.3^e± 0.42
	200	Conventional	49.1^a± 3.89	3.2^fg± 0.27	18.0^bcd± 0.85
	200	Vacuum	52.7^bc± 2.36	2.4^cd ± 0.20	18.9^de ± 0.45
Medium	100	Conventional	55.7^def ± 3.49	2.1^c ± 0.73	17.3^ab ± 1.53
	100	Vacuum	58.0^gh ± 2.73	1.6^b ± 0.73	18.6^cde ± 2.37
	200	Conventional	54.8^cde ± 2.03	3.0^ef ± 0.34	17.3^ab ± 0.98
	200	Vacuum	56.6^efg ± 1.80	2.5^cd ± 0.49	18.1^bcd ± 1.10
Coarse	100	Conventional	57.2^fg ± 1.57	2.9^ef ± 0.55	17.3^ab ± 1.25
	100	Vacuum	58.2^gh ± 2.05	2.1^c ± 0.23	17.8^abc ± 0.51
	200	Conventional	52.0^b ± 2.33	3.4^g ± 0.31	16.8^a ± 0.66
	200	Vacuum	54.1^bcd ± 2.39	2.7^de ± 0.39	17.5^ab ± 0.70
Drying method effect			***	ns	***
Particle size effect			*	**	***
Addition level effect			***	***	ns
Drying method*Particle size effect			ns	***	ns
Drying method*Addition level effect			ns	***	ns
Particle size*Addition level effect			***	**	ns
Drying method*Particle size*Addition level effect			ns	***	ns

Means ± standard deviations (n = 10); ^(a–i) Means within a column with different superscripts are significantly different (P ≤ 0.05); ns – not statistically significant; *p ≤ 0.05. **p ≤ 0.01. ***p ≤ 0.001.

Promedios ± desviaciones estándar (n = 10); ^(a–i) Los promedios en una misma columna con diferentes superíndices son significativamente distintos (P ≤ 0,05); ns – no son estadísticamente significativos; *p ≤ 0,05. **p ≤ 0,01. ***p ≤ 0,001.

Table 4. Texture measurement of conventionally and vacuum-dried pasta samples with high-fiber oat powder of fine, medium, and coarse particle size.

Tabla 4. Medición de la textura de las muestras de pasta con avena en polvo con partículas de tamaño fino, medio y grueso secadas convencionalmente y con secado al vacío.

Sample	High-fiber oat powder [g/kg]	Drying method	Hardness [N]	Adhesiveness [J/cm^2]	Springiness [-]
Control	0	Conventional	2.11^abc ± 0.22	−0.0020^f ± 0.0007	0.70^ab ± 0.10
Control	0	Vacuum	3.04^de ± 0.44	−0.0044^a ± 0.0008	0.82^abc ± 0.05
Fine	100	Conventional	2.85^de ± 0.43	−0.0038^abc ± 0.0009	0.72^abc ± 0.17
	100	Vacuum	3.43^e ± 0.67	−0.0047^a ± 0.0007	0.78^abc ± 0.06
	200	Conventional	2.05^abc ± 0.54	−0.0041^ab ± 0.0005	0.81^abc ± 0.03
	200	Vacuum	2.69^bcd ± 0.38	−0.0030^cde ± 0.0004	0.71^abc ± 0.13
Medium	100	Conventional	1.98^ab ± 0.43	−0.0026^ef ± 0.0011	0.68^ab ± 0.27
	100	Vacuum	2.35^bcd ± 0.25	−0.0033^bcde± 0.0002	0.89^c± 0.02
	200	Conventional	1.52^a± 0.27	−0.0026^ef± 0.0006	0.79^abc± 0.15
	200	Vacuum	2.04^ab± 0.36	−0.0028^def± 0.0006	0.74^abc± 0.15
Coarse	100	Conventional	2.02^abc± 0.60	−0.0035^bcd± 0.0007	0.87^bc± 0.09
	100	Vacuum	2.76^cde± 0.67	−0.0041^ab± 0.0007	0.85^bc± 0.03
	200	Conventional	1.54^a± 0.31	−0.0039^ab± 0.0005	0.81^abc± 0.10
	200	Vacuum	2.59^bcd± 1.21	−0.0029^def± 0.0003	0.65^a± 0.30
Drying method effect			***	ns	ns
Particle size effect			***	***	ns
Addition level effect			**	***	ns
Drying method*Particle size effect			ns	ns	ns
Drying method*Addition level effect			ns	**	*
Particle size*Addition level effect			ns	ns	ns
Drying method*Particle size*Addition level effect			ns	ns	ns

Means ± standard deviations (n = 5); ^(a–f) Means within a column with different superscripts are significantly different (P ≤ 0.05); ns – not statistically significant; *p ≤ 0.05. **p ≤ 0.01. ***p ≤ 0.001.

Promedios ± desviaciones estándar (n = 5); ^(a–f) Los promedios en una misma columna con diferentes superíndices son significativamente distintos (P ≤ 0,05); ns – no es estadísticamente significativo; *p ≤ 0,05. **p ≤ 0,01. ***p ≤ 0,001.