Abstract
Oat flours prepared from hulled, dehulled, or heat-treated grains were studied for lipid changes in aqueous suspensions. The data were compared to lipid profiles of fiber, protein, and starch fractions obtained in wet fractionation process. The appearance of free fatty acids at the expense of triglyceride but not their rapid oxidation was a response to water soaking of the flours ; the lipids of hulled and dehulled grains were neither hydrolysed nor oxidised under similar conditions. Prevention of lipid hydrolysis rather tahn oxidation should be a primary goal in the manufacture of non deteriorated oat products
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