Abstract
Oat bran is a nutrient-dense, resource-rich byproduct that is produced from oat milling. Oxidative deterioration is the main reason that limits the utilisation of oat bran. Thus, improving the storage stability of oat bran has become an urgent requirement. This study aimed to investigate the inhibition of oat bran deterioration via steaming, microwaving, and hot-air drying treatments and the effects of these methods on oat bran physicochemical properties and storage stability. Results indicated that, after the three heating treatments, the solubility of oat bran increased and the powder fluidity showed no significant change ( P < 0.05 ). Steam-treated oat bran demonstrated increased initial gelatinisation temperature, peak temperature, and enthalpy, significantly reduced peak viscosity, trough viscosity, breakdown value, final viscosity, and setback value, and significantly improved thermal stability ( P < 0.05 ). During accelerated storage, oat bran samples subjected to the three heat treatments showed increased sensory scores and L ∗ , a ∗ , and b ∗ values, whereas due to the decrease of lipase activity in oat bran, their fatty acid values and malondialdehyde content increased slowly and were always lower than those of unprocessed oat bran. All three heat treatments could improve the storage stability and the quality deterioration of oat bran during storage due to oil oxidation. Steaming had the most significant effect.
Highlights
Cereals can be considered rich sources of soluble fibres, oligosaccharides, and resistive starch [1]
Effect of Different Heat Treatments on the Solubility and Powder Flow of Oat Bran. e water solubility index (WSI) reflects the degradation degree of starch, protein, and cellulose in oat bran, and a high WSI indicates that oat bran is digested and absorbed by the body when consumed
E water absorption index (WAI) is a measure of the ability of the starch in the grain to form a gel when it swells with water [18]
Summary
Cereals can be considered rich sources of soluble fibres, oligosaccharides, and resistive starch [1]. Oat bran is rich in dietary lipids, proteins, starches, oligosaccharides, ß-glucan, and polysaccharides It has probiotic effects and is recognised for its anticancerous and hypocholesterolemia properties [5]. The effects of three heat treatments, namely, steaming, microwaving, and hot-air drying, on the solubility, powder flow, pasting characteristics, thermodynamic properties, and storage stability of oat bran were investigated. E effects of different heat treatments on the physical properties and storage stability of oat bran were investigated to provide theoretical data references for the processing and utilisation of oat bran. Choosing the optimal method for processing oat bran and improving storage stability will be helpful for controlling quality, extending shelf life, and improving the sensory acceptability of the final products
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