Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats
Iina Jokinen, Juha-Matti Pihlava, Anna Puganen, Tuula Sontag‐Strohm, Kaisa M. Linderborg, Ulla Holopainen‐Mantila +2 more
Foods
Abstract
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 (<i>n</i> = 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 (<i>p</i> < 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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
thousand seed weight of native oat groats correlates with chemical composition of industrially produced oat flour
“A significant relationship (<i>p</i> < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour.”
protein content of native grains correlates with chemical composition of oat flours
“Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours.”