TEXTURAL PROPERTIES OF FOOD SYSTEMS HAVING DIFFERENT MOISTURE CONCENTRATIONS AS IMPACTED BY OAT BRAN WITH DIFFERENT β-GLUCAN CONCENTRATIONS

Porridge and muffins were made from oat bran of two publicly available line, Paul and Jim, two experimental lines N979-5-2-4 (N979) and IA95111 (IA95) and a retail oat bran, to represent wet and dry food systems. N979 and IA95 had greater % beta-glucan and protein, less starch, greater water solubility index than other brans. Slurries of ground N979 bran had the greatest peak viscosity among all bran types. The adhesiveness of porridge was positively correlated and the firmness of fresh muffins was negatively correlated with % beta-glucan. No relationship was found between % beta-glucan and mouth coating of porridge during sensory evaluation. IA95 and N979 muffins were rated to have greater dome shape and coarser surface texture than Jim and Paul muffins. Although beta-glucan could increase the adhesiveness of a wet oat food and make a dry oat food less firm, the impact of beta-glucan on the sensory properties was minimal.