Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Iina Jokinen; Pia Silventoinen-Veijalainen; Martina Lille; Emilia Nordlund; Ulla Holopainen-Mantila

doi:10.1016/j.foodchem.2022.134902

Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Iina Jokinen (Corresponding Author), Pia Silventoinen-Veijalainen, Martina Lille, Emilia Nordlund, Ulla Holopainen-Mantila

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Abstract

This study characterised the starch and dietary fibre properties and their significance to the pasting characteristics of oat flakes and flours produced from 30 Finnish pure cultivar oats with or without the industrial scale milling process. Large variation in carbohydrate characteristics was observed, the insoluble dietary fibre content of flours was 2.4–5.7 % and soluble dietary fibre was 4.9–8.0 %. The oat milling process induced a significant amount of starch damage (p < 0.05), a fourfold increase from 1 % to 4 % in average was observed. The pasting properties of both flakes and flours were interlinked (p < 0.05) with the chemical composition of oats, i.e., high starch content of flours was connected to higher paste viscosity values. The milling process increased the peak, trough, setback, final and time to peak viscosities of oat flours. These results show the significance of oat milling process, including kilning, to the carbohydrate quality of oats.

Original language	English
Article number	134902
Journal	Food Chemistry
Volume	405
Issue number	Part A
DOIs	https://doi.org/10.1016/j.foodchem.2022.134902
Publication status	Published - 30 Mar 2023
MoE publication type	A1 Journal article-refereed

Keywords

Dietary fibre
Oat flakes
Oat flour
Oat milling
Pasting properties
Starch

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Jokinen, I., Silventoinen-Veijalainen, P., Lille, M., Nordlund, E., & Holopainen-Mantila, U. (2023). Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours. Food Chemistry, 405(Part A), Article 134902. https://doi.org/10.1016/j.foodchem.2022.134902

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abstract = "This study characterised the starch and dietary fibre properties and their significance to the pasting characteristics of oat flakes and flours produced from 30 Finnish pure cultivar oats with or without the industrial scale milling process. Large variation in carbohydrate characteristics was observed, the insoluble dietary fibre content of flours was 2.4–5.7 % and soluble dietary fibre was 4.9–8.0 %. The oat milling process induced a significant amount of starch damage (p < 0.05), a fourfold increase from 1 % to 4 % in average was observed. The pasting properties of both flakes and flours were interlinked (p < 0.05) with the chemical composition of oats, i.e., high starch content of flours was connected to higher paste viscosity values. The milling process increased the peak, trough, setback, final and time to peak viscosities of oat flours. These results show the significance of oat milling process, including kilning, to the carbohydrate quality of oats.",

keywords = "Dietary fibre, Oat flakes, Oat flour, Oat milling, Pasting properties, Starch",

author = "Iina Jokinen and Pia Silventoinen-Veijalainen and Martina Lille and Emilia Nordlund and Ulla Holopainen-Mantila",

note = "Funding This research was funded by Business Finland [Grant No 5703/31/2018] as a part of the project Novel indicators and technologies for oat quality and applicability (OatHow) cofunded by University of Helsinki, the University of Turku, Luke Natural Resources Institute Finland and VTT Technical Research Centre of Finland Ltd. A personal grant to Iina Jokinen from the Finnish Cultural Foundation is also acknowledged [grant number 00210448].",

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Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours. / Jokinen, Iina (Corresponding Author); Silventoinen-Veijalainen, Pia ; Lille, Martina et al.
In: Food Chemistry, Vol. 405, No. Part A, 134902, 30.03.2023.

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

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N2 - This study characterised the starch and dietary fibre properties and their significance to the pasting characteristics of oat flakes and flours produced from 30 Finnish pure cultivar oats with or without the industrial scale milling process. Large variation in carbohydrate characteristics was observed, the insoluble dietary fibre content of flours was 2.4–5.7 % and soluble dietary fibre was 4.9–8.0 %. The oat milling process induced a significant amount of starch damage (p < 0.05), a fourfold increase from 1 % to 4 % in average was observed. The pasting properties of both flakes and flours were interlinked (p < 0.05) with the chemical composition of oats, i.e., high starch content of flours was connected to higher paste viscosity values. The milling process increased the peak, trough, setback, final and time to peak viscosities of oat flours. These results show the significance of oat milling process, including kilning, to the carbohydrate quality of oats.

AB - This study characterised the starch and dietary fibre properties and their significance to the pasting characteristics of oat flakes and flours produced from 30 Finnish pure cultivar oats with or without the industrial scale milling process. Large variation in carbohydrate characteristics was observed, the insoluble dietary fibre content of flours was 2.4–5.7 % and soluble dietary fibre was 4.9–8.0 %. The oat milling process induced a significant amount of starch damage (p < 0.05), a fourfold increase from 1 % to 4 % in average was observed. The pasting properties of both flakes and flours were interlinked (p < 0.05) with the chemical composition of oats, i.e., high starch content of flours was connected to higher paste viscosity values. The milling process increased the peak, trough, setback, final and time to peak viscosities of oat flours. These results show the significance of oat milling process, including kilning, to the carbohydrate quality of oats.

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Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

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Keywords

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OatHow: Novel indicators and technologies for oat quality and applicability

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Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

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OatHow: Novel indicators and technologies for oat quality and applicability

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