Abstract
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 language | English |
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Title of host publication | Whole Grain and Human Health: International Symposium |
Subtitle of host publication | Abstracts |
Place of Publication | Espoo |
Publisher | VTT Technical Research Centre of Finland |
Pages | 96-96 |
ISBN (Electronic) | 951-38-5719-0 |
ISBN (Print) | 951-38-5718-2 |
Publication status | Published - 2001 |
MoE publication type | Not Eligible |
Event | Whole Grain and Human Health: International Symposium - Porvoo, Finland Duration: 13 Jun 2001 → 15 Jun 2001 |
Publication series
Series | VTT Symposium |
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Number | 213 |
ISSN | 0357-9387 |
Conference
Conference | Whole Grain and Human Health: International Symposium |
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Country/Territory | Finland |
City | Porvoo |
Period | 13/06/01 → 15/06/01 |