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.
|Title of host publication||Proceedings of the 7th International Oat Conference. Helsinki, Finland, 2004 |
|Publisher||Natural Resources Institute Finland|
|Number of pages||1|
|Publication status||Published - 2004|
|MoE publication type||Not Eligible|
|Series||Agrifood Research Reports|
- rancid & bitter flavour