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Nutritional properties of oat‐based beverages as affected by processing and storage
Author(s) -
Zhang Huanmei,
Önning Gunilla,
Triantafyllou Angie Öste,
Öste Rickard
Publication year - 2007
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/jsfa.2987
Subject(s) - chemistry , food science , vitamin , linoleic acid , vitamin c , calcium , fatty acid , ascorbic acid , oleic acid , biochemistry , organic chemistry
Abstract Oat‐based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 °C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 °C on vitamins were investigated. Fatty acid profile, vitamin retention and dissolved oxygen concentration were monitored during storage. The decanting process caused a 47% increase of vitamin B 6 and a 45–74% loss of phosphorus, zinc, calcium and iron. The steam‐injection UHT treatment caused a 60% loss of vitamin D 3 for both holding times and a 30% loss of vitamin B 12 for 20 s. During 1 year of storage, oleic and linoleic acids were stable, whereas linolenic acid decreased only slightly, even in the iron‐enriched variety. The dissolved oxygen concentration increased to a low value of 0.71 mg L −1 and reached a balance after 16 weeks. Most enriched vitamins except vitamins A, D 3 and B 12 were stable during ambient storage. Oat‐based beverages with highly retained vitamins can be manufactured by adding vitamins prior to direct UHT treatment with a shorter holding time. Additionally, iron enrichment of such beverages, without affecting the fatty acid profile, can be achieved by filter sterilisation. Copyright © 2007 Society of Chemical Industry