Valorizing Canadian Oat Cultivars to Obtain Non‐Conventional Starch: Pasting, Physicochemical, and Morphological Properties

Abstract

AbstractValorizing non‐conventional raw materials to obtain food products has become a crucial strategy of food processing industries for curbing the current depletion of natural resources worldwide. Thus, non‐conventional starches from protein extraction residues of Canadian oat cultivars are studied regarding their technological properties. Consequently, 29 variables are evaluated in starches originating from 18 oat grain samples harvested from nine locations in Canada. One‐way analysis of variance (ANOVA) is used to analyze the effects of location, cultivar, and their interaction on the properties. Data are also processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA) to reduce the dataset's dimensionality. ANOVA reveals that the starches technological features are greatly affected by harvesting location. PCA and HCA grouped samples into three clusters, explaining >70% of the data variability. Cluster 1 shows the lowest means for each response variable. Cluster 2 presents the highest trough viscosity values, while cluster 3 shows a low swelling factor. For proximate analysis, significantly different values are found for ash and amylose contents. Structural and morphological studies indicate starches with low crystallinity and small, polygonal, and irregular starch granules.