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Effects of oat lipids on groat meal pasting properties
Author(s) -
Zhou Meixue,
Robards Kevin,
GlennieHolmes Malcolm,
Helliwell Stuart
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990315)79:4<585::aid-jsfa223>3.0.co;2-0
Subject(s) - food science , meal , avena , chemistry , biology , botany
The Australian oat cultivar Yarran is unacceptable for humanfood use due to poor flavour, colour and texture. It has a high lipidcontent which contains a high proportion of oleic acid. It wascompared with an acceptable variety, Mortlock , which has acharacteristically lower lipid content with a lower proportion ofoleic acid, to study the effect of lipid content on pastingproperties of the oat meal. The lipids of both varieties wereextracted with petroleum ether and were added back into the defattedmeals in sequential amounts. These meals were then tested forviscosity parameters. Both lipid content and compositionsignificantly influenced the meal pasting properties. The peakviscosity and time to peak viscosity were negatively correlated withlipid content whereas setback and pasting temperature increased withincreased lipid content. The lipids from Yarran and Mortlock had different effects on the pasting properties. The Mortlock lipid increased the final viscosity (FV) ofthe defatted meal of Yarran but showed little effect on the FVof its own cultivar. However, the results indicated that the lipidcontent/composition, although affecting pasting characteristicssubstantially, were not as important as other meal properties incontrolling acceptability for human food use. © 1999 Society of Chemical Industry