Oat lipids
Meixue Zhou, Kevin Robards, Malcolm Glennie‐Holmes, Stuart Helliwell
Journal of the American Oil Chemists Society
Abstract
Abstract Oats are a significant world crop. While nutritional interest in food oats has concentrated on oats as a source of dietary fiber, the lipid component has both nutritional and technological potential. Thus, the lipid fraction of the oat grain determines in large measure its energy content and has a significant impact on nutritional quality. The oat lipids mediate the pasting properties of oat starch and hence influence functionality. Lipids are also implicated in the flavor/off‐flavor attributes of oats. These aspects of oat lipids are reviewed together with analytical methods for assessing the lipid content of oats.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
oat lipids influence flavor/off‐flavor attributes of oats
“Lipids are also implicated in the flavor/off‐flavor attributes of oats”
oat lipids influence pasting properties of oat starch
“the lipid fraction of the oat grain determines in large measure its energy content and has a significant impact on nutritional quality. The oat lipids mediate the pasting properties of oat starch”
oat lipids determine energy content
“the lipid fraction of the oat grain determines in large measure its energy content”