Authors:S. Hu, H. Shu, J.L. Yuan, J.Y. Gao, P.Y. Mu, C.Z. Ren, W. Sang, L.C. Guo, and H.B. Chen
The objective of this study was to evaluate the eﬀect of wheat–oat ﬂour ratio on the physical properties and β-glucan characteristics of extrudates. Results showed that increasing the wheat–oat ﬂour ratio resulted in a decrease in the water solubility index (r2=0.8567) and hardness (r2=0.9316), whereas the expansion ratio (r2=0.9307) and water absorption index (r2=0.9061) increased. Wheat ﬂour generally caused an increase in L values from 57.81 to 62.94 providing bright samples. Few cells were observed at high wheat–oat ﬂour ratios under a scanning electron microscope, and a smooth surface was noted. Meanwhile, the total (r2=0.9867) and soluble (r2=0.9848) β-glucan contents were inversely proportional to the wheat–oat ﬂour ratio. Extrudates with added wheat ﬂour had a high molecular weight, but wheat ﬂour had no signiﬁcant (P<0.05) eﬀect on the viscosity of β-glucan extracts. Conclusively, incorporation of wheat ﬂour at a wheat–oat ﬂour ratio of 2.33 provides ready-to-eat food based on whole oat ﬂour, on account of improving the texture and providing suﬃcient β-glucan contents (0.806 g/100 g) without signiﬁcantly aﬀecting β-glucan viscosity.