Development of a germination process for producing high Β-glucan, whole grain food ingredients from oat

Annika Wilhelmson (Corresponding Author), Kirsi-Marja Oksman-Caldentey, Arja Laitila, Tapani Suortti, Anu Kaukovirta-Norja, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

40 Citations (Scopus)

Abstract

Germination can be used to improve the texture and flavor of cereals. However, germination generally causes breakdown of β‐glucans, which is undesirable with respect to the functional properties of β‐glucan. Our aim was to assess possibilities of germinating oat without substantial loss of high molecular weight β‐glucan. Two cultivars, hulled Veli and hull‐less (naked) Lisbeth were germinated at 5, 15, and 25°C and dried by lyophilization or oven drying. Elevated germination temperatures led to an increase in Fusarium, aerobic heterotrophic bacteria, Pseudomonas spp., lactic acid bacteria, enterobacteria, and aerobic spore‐forming bacteria. Therefore, the germination temperature should be kept low to avoid excessive growth of microbes. Of the samples germinated at 15°C, only one contained low amounts of the Fusarium toxin deoxynivalenol (52 μg/kg). Germination led to the breakdown of β‐glucans, but the decrease in the molecular weight of β‐glucan was initially very slow. A short germination schedule (72 hr, 15°C) terminated with oven drying was developed to produce germinated oat with retained β‐glucan content. Compared with the native oat, 55–60% of the β‐glucan could be retained.
Original languageEnglish
Pages (from-to)715-720
Number of pages6
JournalCereal Chemistry
Volume78
Issue number6
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

Fingerprint Dive into the research topics of 'Development of a germination process for producing high Β-glucan, whole grain food ingredients from oat'. Together they form a unique fingerprint.

  • Cite this