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Physical and Sensory Characteristics of Extruded Products Made from Two Oat Lines with Different β-Glucan Concentrations

¹Dept. Food Science and Human Nutrition, Iowa State University, Ames, IA 50011. ²Dept. Agronomy, Iowa State University, Ames, IA 50011. ³Dept. Grain Science and Industry, Kansas State University, Manhattan, KS 66506. ⁴Corresponding author. Phone: 515-294-9688. Fax: 515-294-8181. E-mail: pjwhite@iastate.edu

The impact of extrusion on physical and sensory properties and on the in vitro bile acid (BA) binding was examined for N979 and Jim oat (Avena sativa) lines with 8.1 and 4.8% β-glucan, respectively. Based on hardness and edibility of products made from Jim oats, moisture concentrations of 16–25% and temperatures of 165–180°C were selected for N979 extrusion. Jim-based cereal had a significantly greater (P < 0.05) expansion ratio than did N979-based cereal at most moistures. N979 cereal was browner, but not harder, than Jim cereal. Extruded products from N979 and Jim oats had 5.29–5.99% and 3.38–3.94% β-glucan, respectively. Changing extrusion temperature or moisture content did not affect β-glucan concentration in the products. N979 cereal made at 165°C and 16% moisture had greater BA binding than at other conditions, and had crunchiness comparable to cereals made at other conditions. BA binding of Cheerios brand breakfast cereal was close to that of N979 cereal made at 180°C and 18% moisture, but lower than cereals made at other conditions. Cereals made from Jim and N979 oats were browner, harder, coarser, and crunchier than Cheerios breakfast cereal. Proper processing and preparation techniques should be considered when producing extruded products from high β-glucan oats.