Water-induced lipid changes in oat processing

Liukkonen, Kirsi‐Helena; Montfoort, A.; Laakso, Simo

doi:10.1021/jf00013a024

Cited by 45 publications

(38 citation statements)

References 6 publications

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“…Lipids are nutritionally important, but when combined with hydrolytic enzymes can accelerate degradation and reduce the storage stability of cereals and their derivatives (LIUKKONEN et al, 1992).…”

Section: Chemical Composition Of the Dry Pastasmentioning

confidence: 99%

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Pagnussatt

Spier

Bertolin

et al. 2014

Braz. J. Food Technol.

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SummaryWheat fl our is the most important raw material in the production of pasta. The production process consists of mixing water and fl our, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat fl our was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis) was evaluated using response surface methodology (RSM). The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis infl uenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fi bre (13.06%) when compared with the commercial pasta (2.40%) and may be considered as a source of fi bre. Key words: Avena sativa; Spirulina plantensis; Triticum aestivum; Amino acid composition; Dietary fi bre. ResumoA farinha de trigo é a matéria-prima mais importante para a elaboração de massas alimentícias. O processo de produção de massas consiste na mistura de água e farinha, amassamento, extrusão e secagem. Aveia e microalga Spirulina platensis desempenham um papel fi siológico no crescimento e manutenção do organismo humano devido ao seu elevado valor nutricional. Com base nisso, o objetivo deste trabalho foi estudar as propriedades nutricionais e tecnológicas de massa seca enriquecida com farinha de aveia e microalga Spirulina platensis. A farinha de trigo foi caracterizada e o efeito da substituição parcial por aveia e Spirulina platensis (Arthrospira platensis) foi avaliado utilizando-se metodologia de superfície de resposta (MSR). As misturas foram analisadas quanto a umidade, proteínas, cinzas, cor, tamanho de partícula, número de queda e alveografi a. As massas formuladas foram secas e avaliadas quanto a teor de umidade, cor, cozimento, acidez, composição centesimal e perfi l de aminoácidos. De maneira geral, a adição de Spirulina platensis infl uenciou o teor de sólidos solúveis e a cor da massa, enquanto que a farinha de aveia afetou os teores de acidez. A farinha de aveia aumentou os valores de proteína bruta e de fi bra dietética total (13,06%), quando comparados com os da massa comercial (2,40%), e pode ser considerada como uma fonte de fi bra. Recebido | Received: Apr. 22, 2014 Aprovado | Approved: Feb. 25, 2015 Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis PAGNUSSATT, F. A. et al. Palavras-chave:

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Section: Chemical Composition Of the Dry Pastasmentioning

confidence: 99%

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Pagnussatt

Spier

Bertolin

et al. 2014

Braz. J. Food Technol.

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“…Volatile lipid oxidation products were also analysed after two months of storage. Free fatty acids were determined as described by Liukkonen et al (1992). For the FFA determination, the lipids were extracted using a modified Folch method.…”

Section: Storability Of Dehulled Oat Groats (Experiments 3)mentioning

confidence: 99%

Impact dehulling oat grain to improve quality of on-farm produced feed : 2.Groat breakage and storability

Peltonen‐Sainio¹,

Lehtinen²,

Kontturi³

2008

AFSci

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Dehulling improves markedly the feed value of oat (Avena sativa L.), but good storability of groat mass is required when large quantities of oat are dehulled at any one time. A laboratory model of an impact oat dehuller, similar to a commercial device, was used to study the effects of rotation speed and grain moisture content on groat breakage and the storage life of oat groats. Grain of oat cultivar Salo [from official variety trials, MTT Agrifood Research Finland, Jokioinen (60˚49'N), 1996-2000 was dehulled with an impact oat dehuller using rotation speeds of 200 to 500 r min -1 at 50 r min -1 intervals. In an additional experiment, grains were moistened resulting in moisture content ranging from 10% to 18%. Proportion of broken groats and size distribution of groat particles were measured. Storability was determined through analysing the evolution of pentanal, hexanal and free fatty acid content after storing groats at 10, 20 and 30˚C for two and five months. At higher rotation speeds more broken groats resulted, but dehulling did not cause any marked rancidification of the groats. Thus, impact dehulling is a practical method to increase the energy content of oat grains on-farm without such problems as groat breakage induced oxidation of fatty acids.

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“…Since triglycerides in whole kernels comprise about 78% of total lipids, the increase of free fatty acids at the expense of triglycerides catalyzed by lipase is the primary difficulty in the application of oat in new food. Prevention of lipid hydrolysis is the main goal in the manufacturing of oat products (Liukkonen et al, 1992). In effect, lipid content in intact oat kernels stored for 1 year at room temperature is quite stable (Hutchinson and Martin, 1951), for the protection of endogenous antioxidants, such as tocopherols, Lascorbic acid, thiol, phenolic amino acid and phenol compounds.…”

Section: Introductionmentioning

confidence: 99%

An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating

Keying¹,

Ren²,

Li³

2009

Journal of Food Engineering

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Water-induced lipid changes in oat processing

Cited by 45 publications

References 6 publications

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Impact dehulling oat grain to improve quality of on-farm produced feed : 2.Groat breakage and storability

An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating

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