Germination increased bioactivity and stability of whole grain oats

Anu Kaukovirta-Norja, Kirsi-Marja Oksman-Caldentey, Raija-Liisa Heiniö, P. Lehtinen, J.-M Pihlava, Kaisa Poutanen

    Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific


    Germination was used as a tool to produce new, healthy and tasty food ingredients from oats.With the developed short germination programme combined with heat treatment the stability of oats during storage was improved and the amount of bioactive compounds was increased.However, the content and molecular weight of oat b-glucans was only slightly influenced.The improvement in storage stability was seen as a slower formation of lipid originated aldehydes and retarded develoment of rancid flavors in germinated oats during storage. Antioxidativity, sterol content and the content of oat specific phenolic compounds, avenantramides, were increased significantly during germination. Some increase was also seen in vitamin content.The increase in bioactive compounds was especially seen in the studied naked cultivar Lisbeth.
    Original languageEnglish
    Title of host publicationWhole Grain and Human Health:  International Symposium
    Subtitle of host publicationAbstracts
    Place of PublicationEspoo
    PublisherVTT Technical Research Centre of Finland
    ISBN (Electronic)951-38-5719-0
    ISBN (Print)951-38-5718-2
    Publication statusPublished - 2001
    MoE publication typeNot Eligible
    EventWhole Grain and Human Health: International Symposium
    - Porvoo, Finland
    Duration: 13 Jun 200115 Jun 2001

    Publication series

    SeriesVTT Symposium


    ConferenceWhole Grain and Human Health: International Symposium


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