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41 .   Development of oat based-food formulation and quality characteristics

Authors: Păucean Adriana, Simona Man, Anamaria Pop

Volume 21, Issue 3;
Pages: 261-266; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

This study aimed to develop oat-based food by using oat bran and whole oat flakes. For this purpose a waffles formula was developed by substituting the wheat flour with different levels of oat bran (30%, 50%, 80%), while oat flakes were incorporated at different levels (10%, 15%, 20%) into snack bars formulation. The proximate composition (moisture, ash, fat, fiber, protein, carbohydrates) of the raw materials and oat-products was analyzed. The microbiological stability until 60 days and the consumer acceptance for the waffles and snack bars were also investigated. The oat bran and the whole oat flakes enrichment contributed to a higher fiber and mineral content in both developed product. The microbiological parameters of the oat-based waffles were within acceptable limits, while for the snack bars, after 60 days of storage at room temperature the yeasts and molds counts exceeded the limits. The oat products addition didn t impair the consumer acceptance.

Keywords: oat, waffles, snack-bar, quality characteristics

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