Relating microstructure, sensory and instrumental texture of processed oat

Marjatta Salmenkallio-Marttila (Corresponding Author), Raija-Liisa Heiniö, Olavi Myllymäki, Martina Lille, Karin Autio, Kaisa Poutanen

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)

Abstract

This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour of cereals. In this study effects of germination and wet and dry heating on the microstructure, instrumental structure and sensory properties of two oat varieties were assessed. The microstructure of native, germinated, autoclaved and extruded grains of the hulled cv. Veli and hull-less cv. Lisbeth was examined by light microscopy, the texture was measured by determining the milling energy and hardness of the grains and sensory characteristics were evaluated with descriptive sensory profile analysis. In cv. Veli the cells of the starchy endosperm were smaller than in cv. Lisbeth and beta-glucan was concentrated in the subaleurone layer. In cv. Lisbeth beta-glucan was evenly distributed in the starchy endosperm. The grains of cv. Lisbeth were more extensively modified in the germination process than the grains of cv. Veli, otherwise the effects of processing on the grains of the two cultivars were similar. Germination caused cell wall degradation, autoclaving and extrusion cooking caused starch gelatinization. Autoclaving resulted in the hardest perceived texture in oat. Gelatinization of starch appeared to contribute more to the hardness of oat groats than the cell wall structure. Of the instrumental methods used in this study the milling energy measurement appeared to be the most useful method for the analysis of the effects of processing on grain structure.
Original languageEnglish
Pages (from-to)124-137
JournalAgricultural and Food Science
Volume13
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

Germination
microstructure
oats
texture
Endosperm
beta-Glucans
Hardness
Starch
Heating
Cell Wall
germination
autoclaving
beta-glucans
gelatinization
Cooking
endosperm
hardness
sensory properties
Microscopy
cell walls

Keywords

  • oats
  • processing
  • microstructure
  • texture
  • sensory evaluation

Cite this

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title = "Relating microstructure, sensory and instrumental texture of processed oat",
abstract = "This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour of cereals. In this study effects of germination and wet and dry heating on the microstructure, instrumental structure and sensory properties of two oat varieties were assessed. The microstructure of native, germinated, autoclaved and extruded grains of the hulled cv. Veli and hull-less cv. Lisbeth was examined by light microscopy, the texture was measured by determining the milling energy and hardness of the grains and sensory characteristics were evaluated with descriptive sensory profile analysis. In cv. Veli the cells of the starchy endosperm were smaller than in cv. Lisbeth and beta-glucan was concentrated in the subaleurone layer. In cv. Lisbeth beta-glucan was evenly distributed in the starchy endosperm. The grains of cv. Lisbeth were more extensively modified in the germination process than the grains of cv. Veli, otherwise the effects of processing on the grains of the two cultivars were similar. Germination caused cell wall degradation, autoclaving and extrusion cooking caused starch gelatinization. Autoclaving resulted in the hardest perceived texture in oat. Gelatinization of starch appeared to contribute more to the hardness of oat groats than the cell wall structure. Of the instrumental methods used in this study the milling energy measurement appeared to be the most useful method for the analysis of the effects of processing on grain structure.",
keywords = "oats, processing, microstructure, texture, sensory evaluation",
author = "Marjatta Salmenkallio-Marttila and Raija-Liisa Heini{\"o} and Olavi Myllym{\"a}ki and Martina Lille and Karin Autio and Kaisa Poutanen",
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Relating microstructure, sensory and instrumental texture of processed oat. / Salmenkallio-Marttila, Marjatta (Corresponding Author); Heiniö, Raija-Liisa; Myllymäki, Olavi; Lille, Martina; Autio, Karin; Poutanen, Kaisa.

In: Agricultural and Food Science, Vol. 13, 2004, p. 124-137.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Relating microstructure, sensory and instrumental texture of processed oat

AU - Salmenkallio-Marttila, Marjatta

AU - Heiniö, Raija-Liisa

AU - Myllymäki, Olavi

AU - Lille, Martina

AU - Autio, Karin

AU - Poutanen, Kaisa

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AB - This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour of cereals. In this study effects of germination and wet and dry heating on the microstructure, instrumental structure and sensory properties of two oat varieties were assessed. The microstructure of native, germinated, autoclaved and extruded grains of the hulled cv. Veli and hull-less cv. Lisbeth was examined by light microscopy, the texture was measured by determining the milling energy and hardness of the grains and sensory characteristics were evaluated with descriptive sensory profile analysis. In cv. Veli the cells of the starchy endosperm were smaller than in cv. Lisbeth and beta-glucan was concentrated in the subaleurone layer. In cv. Lisbeth beta-glucan was evenly distributed in the starchy endosperm. The grains of cv. Lisbeth were more extensively modified in the germination process than the grains of cv. Veli, otherwise the effects of processing on the grains of the two cultivars were similar. Germination caused cell wall degradation, autoclaving and extrusion cooking caused starch gelatinization. Autoclaving resulted in the hardest perceived texture in oat. Gelatinization of starch appeared to contribute more to the hardness of oat groats than the cell wall structure. Of the instrumental methods used in this study the milling energy measurement appeared to be the most useful method for the analysis of the effects of processing on grain structure.

KW - oats

KW - processing

KW - microstructure

KW - texture

KW - sensory evaluation

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M3 - Article

VL - 13

SP - 124

EP - 137

JO - Agricultural and Food Science

JF - Agricultural and Food Science

SN - 1459-6067

ER -