Malting Oats: Effects on Chemical Composition of Hull‐less and Hulled Genotypes
David M. Peterson
Cereal Chemistry
Abstract
ABSTRACT Samples of hull‐less oat genotypes from the Cooperative Naked Oat Test grown in Ottawa, ON, and Aberdeen, ID, were analyzed for their potential as a food malt. Malted oats had a lower concentration of petroleum ether‐extractable lipid, but a much higher percentage of the lipid was in the form of free fatty acids. About 5% less starch and slightly more N was found in malted oats than in unmalted. Malted oats contained ≈8% soluble carbohydrate. During the germination phase of malting, nearly all the β‐glucan was degraded. α‐Amylase activity of malted oats approached that of malting barleys, but diastatic power was much lower. Groats of hulled cultivars grown at Madison, WI, were malted and analyzed with similar results. Because the increased levels of free fatty acids in the malted grains may lead to the development of rancid flavors, a method to curtail their increase or selections of genotypes with a minimum increase during malting may be necessary to produce a useful malted food product.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
malted oats contains slightly more N
“About 5% less starch and slightly more N was found in malted oats than in unmalted.”
β-glucan is degraded during the germination phase of malting
“During the germination phase of malting, nearly all the β‐glucan was degraded.”
malted oats has higher percentage of lipid in the form of free fatty acids
“Malted oats had a lower concentration of petroleum ether‐extractable lipid, but a much higher percentage of the lipid was in the form of free fatty acids.”