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Oat lipids
Author(s) -
Zhou Meixue,
Robards Kevin,
GlennieHolmes Malcolm,
Helliwell Stuart
Publication year - 1999
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-999-0213-1
Subject(s) - avena , food science , flavor , dietary fiber , chemistry , starch , crop , agronomy , biology
Oats are a significant world crop. While nutritional interest in food oats has concentrated on oats as a source of dietary fiber, the lipid component has both nutritional and technological potential. Thus, the lipid fraction of the oat grain determines in large measure its energy content and has a significant impact on nutritional quality. The oat lipids mediate the pasting properties of oat starch and hence influence functionality. Lipids are also implicated in the flavor/off‐flavor attributes of oats. These aspects of oat lipids are reviewed together with analytical methods for assessing the lipid content of oats.