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Interaction of heat-moisture conditions and physical properties in oat processing: I. Mechanical properties of steamed oat groats

Gates, F.K., Dobraszczyk, B.J., Stoddard, F.L., Sontag-Strohm, T. and Salovaara, H. (2008) Interaction of heat-moisture conditions and physical properties in oat processing: I. Mechanical properties of steamed oat groats. Journal of Cereal Science, 47 (2). pp. 239-244. ISSN 0733-5210

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To link to this item DOI: 10.1016/j.jcs.2007.04.003

Abstract/Summary

Research interest in oats has focussed on their nutritional value, but there have been few studies of their food processing. Heat treatment is characteristic of oat processing, as it is needed to inactivate lipase and to facilitate flaking. A Texture Analyser was used to characterise the mechanical properties of unkilned and kilned oat groats after steaming and tempering in an oven for 30, 60 and 90 min at 80, 95 and 110 degrees C. Maximum force, number of peaks before maximum and final force after 5s hold were used to characterise the behaviour of the groats during compression. Kilned groats were larger and softer before steaming. After steaming and tempering, the moisture content of the kilned groats was higher than for unkilned groats. Hot, steamed oats were softer than cold, unsteamed groats, indicated by a decrease in maximum force from 59 to 55 N, and there was no significant difference between kilned and unkilned groats. However, higher temperatures during tempering increased maximum force. These results suggest that mild steam treatment yields softer oat groats, whereas cold or over-treated groats tend to be harder. (c) 2007 Elsevier Ltd. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13392
Uncontrolled Keywords:heat treatment, kilning, strength, WHEAT-GRAIN, ENDOSPERM, BEHAVIOR, QUALITY, STORAGE, RICE

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