Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

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http://hdl.handle.net/10138/333221

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Jokinen , I , Pihlava , J-M , Puganen , A , Sontag-Strohm , T , Linderborg , K M , Holopainen-Mantila , U , Hietaniemi , V & Nordlund , E 2021 , ' Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats ' , Foods , vol. 10 , no. 7 , 1552 . https://doi.org/10.3390/foods10071552

Titel: Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats
Författare: Jokinen, Iina; Pihlava, Juha-Matti; Puganen, Anna; Sontag-Strohm, Tuula; Linderborg, Kaisa M.; Holopainen-Mantila, Ulla; Hietaniemi, Veli; Nordlund, Emilia
Upphovmannens organisation: Department of Food and Nutrition
Tuula Sontag-Strohm / Principal Investigator
Grain Technology
Datum: 2021-07
Språk: eng
Sidantal: 21
Tillhör serie: Foods
ISSN: 2304-8158
DOI: https://doi.org/10.3390/foods10071552
Permanenta länken (URI): http://hdl.handle.net/10138/333221
Abstrakt: The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.
Subject: oats
quality
processing
color
composition
NIT
BETA-GLUCAN
QUALITY
ENVIRONMENT
VARIETY
416 Food Science
Referentgranskad: Ja
Licens: cc_by
Användningsbegränsning: openAccess
Parallelpublicerad version: publishedVersion


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