Relationships of Selected Physical, Chemical, and Sensory Parameters in Oat Grain, Rolled Oats, and Cooked Oatmeal—A Three‐Year Study with Eight Cultivars

Abstract

Cereal Chem. 78(3):322-329Eight Scandinavian oat cultivars were studied as grains, groats before and after kiln drying, rolled oats, and oatmeal for 62 physical, chemical, and sensory parameters over three consecutive crop years. The objectives were to study cultivar and year differences, and the relationships between parameters to find out the cultivars most suitable for rolled oats production and to understand how grain parameters are reflected on groat, rolled oat, and oatmeal characteristics. The cultivars and crop years differed (P < 0.05) in most of the parameters. In addition, many groat, rolled oats, and oatmeal variables showed a significant year by crop interaction. Several grain variables were significantly interrelated but only two, moisture and amount of dark and damaged grains, had a strong correlation (r > 0.70) to rolled oat parameters, the former correlating negatively to crude fat and the latter positively with maximum viscosity value. However, some weaker (r < 0.70) negative associations were found

Superheated steam processing of oat groats

“…Oat grain (Avena sativa L.) is a good source of quality protein, unsaturated fatty acids, minerals and vitamins, phenolic compounds as well as dietary fibre, especially its soluble fraction (b-glucans) (Drzikova, Dongowski, Gebhardt, & Habel, 2005;Lapvetelainen et al, 2001;Liukkonen, Montfoort, & Laakso, 1992;Sun, Xu, Godber, & Prinyawiwatkul, 2006). The main limiting factor for storage and handling of raw oats is degradation of oat lipids via enzymatic hydrolysis (i.e.…”

Physicochemical Properties of Oat Varieties and Their Potential for Breadmaking

“…However, to date, oat varieties have not been developed specifically for the production of bread, and oat breeding is mainly directed by parameters such as seed size, yield, and lodging resistance or by nutritional attributes such as protein, oil, or β-glucan (Lapveteläinen et al 2001). Consequently, an understanding of oat properties is necessary to achieve the desired quality.…”

Relating microstructure, sensory and instrumental texture of processed oat

“…The size of the aggregates range from 20 to 150 µm in diameter, the size of the individual granules is 2-15 µm across (Hoover andVasanthan 1992, Sowa andWhite 1992). Cultivar and crop year have been shown to influence relationships of physical, chemical and sensory properties of native and processed oat grains (Lapveteläinen et al 2001).…”