Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

Iina Jokinen; Juha Matti Pihlava; Anna Puganen; Tuula Sontag-Strohm; Kaisa M. Linderborg; Ulla Holopainen-Mantila; Veli Hietaniemi; Emilia Nordlund

doi:10.3390/foods10071552

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

Iina Jokinen^*
, Juha Matti Pihlava
, Anna Puganen
, Tuula Sontag-Strohm
, Kaisa M. Linderborg
, Ulla Holopainen-Mantila
, Veli Hietaniemi
, Emilia Nordlund

^*Corresponding author for this work

BA53 Industrial biotechnology and food

Natural Resources Institute Finland (Luke)
University of Turku
University of Helsinki

Research output: Contribution to journal › Article › Scientific › peer-review

28 Citations (Scopus)

168 Downloads (Pure)

Abstract

The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.

Original language	English
Article number	1552
Journal	Foods
Volume	10
Issue number	7
DOIs	https://doi.org/10.3390/foods10071552
Publication status	Published - 5 Jul 2021
MoE publication type	A1 Journal article-refereed

Funding

This research was funded by Business Finland (grant number 5703/31/2018) as a part of the project “Novel indicators and technologies for oat quality and applicability” (OatHow) cofunded by the University of Helsinki, the University of Turku, Luke Natural Resources Institute Finland and VTT Technical Research Centre of Finland Ltd. A personal grant to A.P. from the Niemi foundation is also acknowledged.

Keywords

Color
Composition
NIT
Oats
Processing
Quality

Access to Document

10.3390/foods10071552Licence: CC BY

foods10071552Final published version, 6.48 MBLicence: CC BY

Cite this

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title = "Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats",

abstract = "The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.",

keywords = "Color, Composition, NIT, Oats, Processing, Quality",

author = "Iina Jokinen and Pihlava, \{Juha Matti\} and Anna Puganen and Tuula Sontag-Strohm and Linderborg, \{Kaisa M.\} and Ulla Holopainen-Mantila and Veli Hietaniemi and Emilia Nordlund",

year = "2021",

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AU - Jokinen, Iina

AU - Pihlava, Juha Matti

AU - Puganen, Anna

AU - Sontag-Strohm, Tuula

AU - Linderborg, Kaisa M.

AU - Holopainen-Mantila, Ulla

AU - Hietaniemi, Veli

AU - Nordlund, Emilia

PY - 2021/7/5

Y1 - 2021/7/5

N2 - The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.

AB - The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains.

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KW - Composition

KW - NIT

KW - Oats

KW - Processing

KW - Quality

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DO - 10.3390/foods10071552

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AN - SCOPUS:85110622493

SN - 2304-8158

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JO - Foods

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ER -

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

Abstract

Funding

Keywords

Access to Document

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OatHow: Novel indicators and technologies for oat quality and applicability

Cite this

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

Abstract

Funding

Keywords

Access to Document

Other files and links

Fingerprint

Projects

OatHow: Novel indicators and technologies for oat quality and applicability

Cite this