Abstract
Peeled naked oat kernels, named “oat rice” (OR) by Chinese food scientists and processors, are novel oat products in China. This study exam-ined the effects of steaming and roasting treat-ments on the enzyme activities, nutritional con-tents, and flour pasting properties of OR kernels. Results showed that a peeling time of 20 s caused 16.13% β-glucan loss, while a peeling time 25 s caused 34.29% β-glucan loss in the kernels. OR kernels with a 20 s peeling treatment demonstrated significantly higher starch levels and kernel whiteness compared with normal oat kernels (P<0.01). It was also found that normal pressure steaming, autoclaved steaming and infrared roasting treatments could exterminate lipase activities in the OR kernels, and provide the OR kernels with significantly lower final viscosities and setback values than normal kernels (P<0.01).
Highlights
It is widely known that high lipid enzyme activities in oat kernels can lead to oxidation and spoilage in oat processing and storage [1,2,3]
Hu et al / Agricultural Sciences 2 (2011) 56-60 we aimed to examine the effects of infrared roasting (IR), normal pressure steaming (NPS), autoclaved steaming (AS) and Hot-air roasting (HAR) treatments on the nutritional contents, lipase activity, and flour pasting properties of oat rice” (OR) the production of OR kernels
We found in our previous study that a 20 s peeling treatment could effectively reduce relative lipase activity to 66.5%, and that 20 s peeling treatments produced OR kernels with the highest lipid content (7.06%) [5]
Summary
It is widely known that high lipid enzyme activities in oat kernels can lead to oxidation and spoilage in oat processing and storage [1,2,3]. Hot-air roasting (HAR), normal pressure steaming (NPS), and autoclaved steaming (AS) are methods traditionally used for oat enzyme deactivation in China. These commonly used methods are time-consuming, and do not fit the industrialization process found in large oat-processing companies in the country. Due to its short treatment time (e.g. 18 s), the IR treatment has a drawback in that the method fails to exterminate the lipase activities in some oat varieties [4]. In order to solve this problem, it is necessary to remove part of the kernel lipase before it receives an IR treatment
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