Premium
Characteristics of commercially heat‐treated oat groats
Author(s) -
OOMAH B. D.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00491.x
Subject(s) - differential scanning calorimetry , chemistry , food science , avena , starch , solubility , amylose , endothermic process , agronomy , organic chemistry , biology , physics , thermodynamics , adsorption
Summary Oat groats, sampled at various steps in the commercial production of oat flour, were examined to determine the effects of heat treatment on oat quality. The samples were: original cleaned milling oats, conditioned groats, dried groats and cutmeal. The amount of oat protein solubilized by different concentrations of sodium dodecanoate was indicative of the degree of heat treatment received during processing. Pasting characteristics of conditioned groats were lower than those of other oat samples. Dry groats and cutmeal samples had similar protein solubility and pasting characteristics. Lipase activity of grain samples, except cutmeal, were lower than those of flours obtained from them; that of dried groats was negligible. Differences were observed in the three endothermic transitions (starch, protein and amylose‐lipid complex) in the differential scanning calorimetry (DSC) thermograms of oat samples.