Oat Starch

and, Prabhakar Kasturi; Bordenave, Nicolas

doi:10.1002/9781118354100.ch5

Cited by 9 publications

(3 citation statements)

References 74 publications

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“…Figure 1 shows the RVA profile of untreated and glyphosate‐treated oat slurries indicating the viscosity changes over varying time and temperature. Starch is the primary component of the oat groat, accounting for 40%–65% of its weight (Kasturi & Bordenave, 2013). Viscosity and changes in viscosity help in understanding the potential functional behavior of the starch in various foods.…”

Section: Resultsmentioning

confidence: 99%

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Impact of glyphosate applied preharvest on oat kernel quality

et al. 2021

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Background and objectives Preharvest glyphosate is applied to oats for weed control and as a desiccant. The effect of glyphosate applied at various stages of oat physiological maturity on oat end product quality has not been reported previously. In this study, the effects of glyphosate application at two separate stages of physiological maturity on oat groat quality and rolled oats quality were determined. Findings Oat was grown at two locations. Glyphosate was applied at the soft dough, physiological maturity stages, or not applied. Effect of preharvest glyphosate application at the oat soft dough stage on groat hardness, groat percentage (0.7%–3.7% decrease by cultivar), and percent plump groats (0.3%–6.1% decrease by cultivar), when compared to untreated oats, was noticeable. However, glyphosate applied at physiological maturity (manufacturer's recommendation) did not detrimentally affect groat starch (average 60.3%) or end product quality. Conclusions Therefore, from an end‐user perspective, applying glyphosate preharvest at oat physiological maturity does not impact oat quality. Significance and novelty Glyphosate when applied preharvest to oats can control weed and facilitate harvest, a boon to farmers. Final oat quality, a decisive factor for commercial processor use, was not detrimentally affected when glyphosate was applied at oat physiological maturity.

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Section: Resultsmentioning

confidence: 99%

“…Viscosity and changes in viscosity help in understanding the potential functional behavior of the starch in various foods. Oat starch has a gelatinization temperature of 57–62°C, which can vary between cultivars (Kasturi & Bordenave, 2013).…”

Section: Resultsmentioning

confidence: 99%

Impact of glyphosate applied preharvest on oat kernel quality

et al. 2021

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“…Starch is the main component of oat grains, accounting for almost 60% of their weight. Oat starch exhibits specific properties such as granule size, morphology, crystallinity, lipid content and fine structure of amylose and amylopectin components (Berski et al 2011;Kasturi and Bordenave 2013).…”

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confidence: 99%

Effect of ultrasound on isolation and properties of oat starch

Ünlü¹,

Aykaç²

2023

Czech J. Food Sci.

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The aim of the present study was to analyse the effect of ultrasound (US) on the isolation and properties of oat starch. Starch isolation was done by a water extraction method and with sonication for 30 (US30), 45 (US45) and 60 (US60) min. The highest starch yield was found in US45 as 49.04 g•100 g -1 of oat flour when the extraction time decreased from 6 h to 45 min. The functional properties of starches, such as bulk density, water solubility index, dispersibility and water absorption capacity, ranged from 0.65 to 0.80 g•mL -1 , 3.22 to 5.75%, 78 to 87.5% and 84.23 to 95.87%, respectively. US45 had lower bulk density and higher dispersibility than other starches. US treatments decreased the gelatinisation temperature ranges and increased the gelatinisation enthalpy values. The enthalpy of the gelatinisation value of oat starch was found as 8.45 J•g -1 and increased with sonication up to 13.65 J•g -1 . Retrogradation endotherms were observed after 6 days of storage, and enthalpies of retrogradation were lower than in the gelatinised starches. Fourier transform infrared spectroscopy (FTIR) spectra showed that US treatment did not affect the functional groups of oat starch. US application during oat starch isolation gave desired results, such as time reduction, higher yields and increased functional properties.

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Methods for Extracting Cereal Starches from Different Sources: A Review

et al. 2019

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The versatility of starch products is such that they are used as ingredients and functional supplements in a variety of food, nonfood, and feed applications. As starch is the largest constituent of cereal grains, there is an increasing interest in the isolation of the product from starch sources. Besides that, cereals are the main raw material used for the isolation and extraction of starch. The method of cereal starch isolation is influenced mainly by protein solubility, the level of protein-starch interaction, and characteristics of the starch granules. This review discusses traditional methods as well as recent advances in the extraction of cereal starches. The present review is important for understanding the effects of the particular characteristics of each cereal source in the starch extraction, including the size and morphology of starch granules, the composition of proteins with different solubilities, and protein-starch interactions. This information may avoid waste of reagents and unnecessary steps and facilitate the starch extraction process

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Oat Starch

Cited by 9 publications

References 74 publications

Impact of glyphosate applied preharvest on oat kernel quality

Impact of glyphosate applied preharvest on oat kernel quality

Effect of ultrasound on isolation and properties of oat starch

Methods for Extracting Cereal Starches from Different Sources: A Review

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