Increasing oat stability through germination and drying

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

Abstract

Oat is palatable, beneficial to one's health, it has advantageous lipid composition and valuable technical properties related to forming viscosity. However, due to the high fat content, a rancid and bitter flavour develop easily in oat during storage, and forms thus an obstacle for the use. A germination-drying process has shown nicely to adjust the perceived flavour (Heinio et at 2001), and was now applied before storing oat, the aim being to increase. the stability. Changes in sensory attributes determined by descriptive profiling, lipid composition and amounts of volatile and phenolic compounds of native and processed (germinated, dried) crushed oat were followed during a 12 month storage period. The influence of the chemical attributes on the sensory profiles of oats was analysed statistically by PLS regression. The sensory profiles of the native and processed oat groats changed significantly during the storage period, and chemical changes causing rancidity and bitterness developed more slowly in the processed oat as compared to the native oat (Heinle et al. 2002). The most intensive changes due to deterioration had already occurred after one month of storage in native oat, whereas in processed oat these changes were perceived several months later. Stored, deteriorated oat was assessed as having musty, earthy odour and bitter, rancid flavour. These sensory attributes were closely correlated to free fatty acids and volatile compounds related to lipid oxidation. By contrast, total amount of phenolic compounds and volatile compounds derived mainly from protein degradation were highly related to favourable roasted odour and flavor. Thus, stability of oat groats can be significantly increased through germination and subsequent heat-treatment. Heiniö, R.-L. et al. 2001. Cereal Chemistry 6: 707-714; Heiniö, R.-L. et al. 2002. Cereal Chemistry 3: 367-375.
Original languageEnglish
Title of host publicationProceedings of the 7th International Oat Conference. Helsinki, Finland, 2004
PublisherNatural Resources Institute Finland
Pages129
Number of pages1
ISBN (Electronic)951-729-880-3
ISBN (Print)951-729-879-X
Publication statusPublished - 2004
MoE publication typeNot Eligible

Publication series

NameAgrifood Research Reports
PublisherMTT Agrifood Research Finland
Number51
ISSN (Print)1458-5073
ISSN (Electronic)1458-5081

Fingerprint

oats
drying
germination
flavor
volatile compounds
lipid composition
sensory properties
phenolic compounds
storage time
chemistry
odors
rancidity
bitterness
protein degradation
free fatty acids
viscosity
lipid peroxidation
deterioration
lipid content
heat treatment

Keywords

  • oat
  • germination
  • storage
  • rancid & bitter flavour
  • lipiod
  • volatile

Cite this

Heiniö, R-L., Lehtinen, P., Oksman-Caldentey, K-M., & Poutanen, K. (2004). Increasing oat stability through germination and drying. In Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004 (pp. 129). Natural Resources Institute Finland. Agrifood Research Reports, No. 51
Heiniö, Raija-Liisa ; Lehtinen, Pekka ; Oksman-Caldentey, Kirsi-Marja ; Poutanen, Kaisa. / Increasing oat stability through germination and drying. Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004 . Natural Resources Institute Finland, 2004. pp. 129 (Agrifood Research Reports; No. 51).
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Heiniö, R-L, Lehtinen, P, Oksman-Caldentey, K-M & Poutanen, K 2004, Increasing oat stability through germination and drying. in Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004 . Natural Resources Institute Finland, Agrifood Research Reports, no. 51, pp. 129.

Increasing oat stability through germination and drying. / Heiniö, Raija-Liisa; Lehtinen, Pekka; Oksman-Caldentey, Kirsi-Marja; Poutanen, Kaisa.

Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004 . Natural Resources Institute Finland, 2004. p. 129 (Agrifood Research Reports; No. 51).

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

TY - CHAP

T1 - Increasing oat stability through germination and drying

AU - Heiniö, Raija-Liisa

AU - Lehtinen, Pekka

AU - Oksman-Caldentey, Kirsi-Marja

AU - Poutanen, Kaisa

PY - 2004

Y1 - 2004

N2 - Oat is palatable, beneficial to one's health, it has advantageous lipid composition and valuable technical properties related to forming viscosity. However, due to the high fat content, a rancid and bitter flavour develop easily in oat during storage, and forms thus an obstacle for the use. A germination-drying process has shown nicely to adjust the perceived flavour (Heinio et at 2001), and was now applied before storing oat, the aim being to increase. the stability. Changes in sensory attributes determined by descriptive profiling, lipid composition and amounts of volatile and phenolic compounds of native and processed (germinated, dried) crushed oat were followed during a 12 month storage period. The influence of the chemical attributes on the sensory profiles of oats was analysed statistically by PLS regression. The sensory profiles of the native and processed oat groats changed significantly during the storage period, and chemical changes causing rancidity and bitterness developed more slowly in the processed oat as compared to the native oat (Heinle et al. 2002). The most intensive changes due to deterioration had already occurred after one month of storage in native oat, whereas in processed oat these changes were perceived several months later. Stored, deteriorated oat was assessed as having musty, earthy odour and bitter, rancid flavour. These sensory attributes were closely correlated to free fatty acids and volatile compounds related to lipid oxidation. By contrast, total amount of phenolic compounds and volatile compounds derived mainly from protein degradation were highly related to favourable roasted odour and flavor. Thus, stability of oat groats can be significantly increased through germination and subsequent heat-treatment. Heiniö, R.-L. et al. 2001. Cereal Chemistry 6: 707-714; Heiniö, R.-L. et al. 2002. Cereal Chemistry 3: 367-375.

AB - Oat is palatable, beneficial to one's health, it has advantageous lipid composition and valuable technical properties related to forming viscosity. However, due to the high fat content, a rancid and bitter flavour develop easily in oat during storage, and forms thus an obstacle for the use. A germination-drying process has shown nicely to adjust the perceived flavour (Heinio et at 2001), and was now applied before storing oat, the aim being to increase. the stability. Changes in sensory attributes determined by descriptive profiling, lipid composition and amounts of volatile and phenolic compounds of native and processed (germinated, dried) crushed oat were followed during a 12 month storage period. The influence of the chemical attributes on the sensory profiles of oats was analysed statistically by PLS regression. The sensory profiles of the native and processed oat groats changed significantly during the storage period, and chemical changes causing rancidity and bitterness developed more slowly in the processed oat as compared to the native oat (Heinle et al. 2002). The most intensive changes due to deterioration had already occurred after one month of storage in native oat, whereas in processed oat these changes were perceived several months later. Stored, deteriorated oat was assessed as having musty, earthy odour and bitter, rancid flavour. These sensory attributes were closely correlated to free fatty acids and volatile compounds related to lipid oxidation. By contrast, total amount of phenolic compounds and volatile compounds derived mainly from protein degradation were highly related to favourable roasted odour and flavor. Thus, stability of oat groats can be significantly increased through germination and subsequent heat-treatment. Heiniö, R.-L. et al. 2001. Cereal Chemistry 6: 707-714; Heiniö, R.-L. et al. 2002. Cereal Chemistry 3: 367-375.

KW - oat

KW - germination

KW - storage

KW - rancid & bitter flavour

KW - lipiod

KW - volatile

M3 - Conference abstract in proceedings

SN - 951-729-879-X

T3 - Agrifood Research Reports

SP - 129

BT - Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004

PB - Natural Resources Institute Finland

ER -

Heiniö R-L, Lehtinen P, Oksman-Caldentey K-M, Poutanen K. Increasing oat stability through germination and drying. In Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004 . Natural Resources Institute Finland. 2004. p. 129. (Agrifood Research Reports; No. 51).