Abstract
ABSTRACTThe suitability of the falling number method for oats was studied using samples of oat groats, oat bran, oat endosperm flour, and rolled oats. Sample sizes of 4.5–8 g were tested. The results showed that a standard 7‐g sample falling number determination would be suitable for oats, the falling number of samples varying from 328 to 721 sec. Due to high gelatinization temperature of oat starch, falling number values <300 sec showed greater variation than those >300 sec. Oat groat samples from two separate kiln drying processes showed that kiln drying increased the falling number values by 30–89%. The falling number determination is a potential tool for estimating the adequacy of kiln drying of oats. However, further modifications of the method should be developed to better consider the pasting properties of oat starch.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
