Oat lipids, enzymes, and quality

Pekka Lehtinen, Anu Kaukovirta-Norja

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

14 Citations (Scopus)

Abstract

Compared with other cereals, oats are known to contain a high amount of lipids. Many technological properties of oats, such as pasting properties and behavior during milling, extrusion, and baking, can be attributed to the high lipid content. Even though β-glucan is the most well-known health-promoting compound in oats, the nutritionally attractive fatty acids and sterols in lipids can enhance the healthy image of oats. However, the high lipid content can also have an adverse effect on the sensory quality of oat products. Therefore, during processing and storage of oat products, special attention should be paid to minimizing the occurrence of deteriorated lipid compounds.
Original languageEnglish
Title of host publicationOats
Subtitle of host publicationChemistry and Technology
EditorsFrancis H. Webster, Peter J. Wood
Place of PublicationSt. Paul
PublisherAACC International
Chapter9
Pages143-156
Edition2
ISBN (Electronic)978-0-128-10452-1
ISBN (Print)978-1-891127-64-9
DOIs
Publication statusPublished - 2011
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Keywords

  • oat

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