Physical characteristics of different oat cultivars: influence on pasting, functional and antioxidant properties

Abstract

This study examined physical properties of grains from eight oat cultivars in relation to their techno-functional, pasting and antioxidant properties. All the cultivars differed significantly (P<0.05) in their physical parameters such as length, width, thickness, seed weight, seed volume, surface area and sphericity. The ash, fat, protein and fibre contents of the flours ranged from 0.84-3.54%, 2.02-7.27%, 6.12-13.33% and 0.21-0.84%, respectively. All the flours exhibited varied functional properties such as water absorption (4.0-7.24 g/g), oil absorption (3.15-6.28 g/g), Bulk density (0.511-0.610 g/ml) and gelation capacity (12-18%). The flours showed low foaming capacity but exhibited highly stable foams. The antioxidant activity of flours varied between 4.94-6.82% whereas the reducing power and total phenolic content was 1,131-1,463 μg AAE/g and 1,688-2,016 μg GAE/g. Pasting temperature, peak, breakdown and final viscosity of the flours ranged between 90.2-93.2 °C, 288-620 mPa, 50-94 mPa and 324-939 mP...