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Functional Properties of Dry Milled Fractions From Wild Oats ( Avena fatua L.)
Author(s) -
CHANG PETER R.,
SOSULSKI FRANK W.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13031.x
Subject(s) - avena fatua , food science , chemistry , bran , absorption of water , starch , avena , meal , lipase , emulsion , agronomy , botany , biology , biochemistry , raw material , enzyme , organic chemistry , germination
When processed into groats, wild oats provided meal, bran and flour fractions which contained 22, 28 and 18% protein, respectively. While nitrogen solubilities were low due to the steam treatments used to inactivate lipase, water hydration capacities of the wild oat products were high. Oil absorption characteristics of the bran were more than twice those of the flour but oil emulsions formed with wild oat products were poor. Starch contents of the meals and flours were 55 and 70%, respectively, and their Visco/Amylograph curves were characterized by low initial pasting temperatures, high peak viscosities at 95°C and setback values that were intermediate to those of corn flour.