Oat lipids, enzymes, and quality

Pekka Lehtinen, Anu Kaukovirta-Norja

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

10 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, Minnesota, USA
PublisherAACC International
Chapter9
Pages143-156
ISBN (Electronic)978-0-128-10452-1
ISBN (Print)978-1-891127-64-9
DOIs
Publication statusPublished - 2011
MoE publication typeNot Eligible

Fingerprint

oats
oat products
pasting properties
lipids
enzymes
lipid content
health promotion
glucans
baking
extrusion
sterols
adverse effects
fatty acids

Keywords

  • oat

Cite this

Lehtinen, P., & Kaukovirta-Norja, A. (2011). Oat lipids, enzymes, and quality. In F. H. Webster, & P. J. Wood (Eds.), Oats: Chemistry and Technology (pp. 143-156). St. Paul, Minnesota, USA: AACC International. https://doi.org/10.1094/9781891127649.009
Lehtinen, Pekka ; Kaukovirta-Norja, Anu. / Oat lipids, enzymes, and quality. Oats: Chemistry and Technology. editor / Francis H. Webster ; Peter J. Wood. St. Paul, Minnesota, USA : AACC International, 2011. pp. 143-156
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Lehtinen, P & Kaukovirta-Norja, A 2011, Oat lipids, enzymes, and quality. in FH Webster & PJ Wood (eds), Oats: Chemistry and Technology. AACC International, St. Paul, Minnesota, USA, pp. 143-156. https://doi.org/10.1094/9781891127649.009

Oat lipids, enzymes, and quality. / Lehtinen, Pekka; Kaukovirta-Norja, Anu.

Oats: Chemistry and Technology. ed. / Francis H. Webster; Peter J. Wood. St. Paul, Minnesota, USA : AACC International, 2011. p. 143-156.

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

TY - CHAP

T1 - Oat lipids, enzymes, and quality

AU - Lehtinen, Pekka

AU - Kaukovirta-Norja, Anu

PY - 2011

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N2 - 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.

AB - 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.

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Lehtinen P, Kaukovirta-Norja A. Oat lipids, enzymes, and quality. In Webster FH, Wood PJ, editors, Oats: Chemistry and Technology. St. Paul, Minnesota, USA: AACC International. 2011. p. 143-156 https://doi.org/10.1094/9781891127649.009