Effects of oat lipids on groat meal pasting properties
1999
Zhou, M.X. | Robards, K. | Glennie-Holmes, M. | Helliwell, S.
The Australian oat cultivar Yarran is unacceptable for human food due to poor flavour, colour and texture. It has a high lipid content which contains a high proportion of oleic acid. It was compared with an acceptable variety, Mortlock, which has a characteristically lower lipid content with a lower proportion of oleic acid, study the effect of lipid content on pasting properties of the oat meal. The lipids of both varieties were extracted with petroleum ether and were added back into the defatted meals in sequential amounts. These meals were then tested for viscosity parameters. Both lipid content and composition significantly influenced the meal pasting properties. The peak viscosity and time to peak viscosity were negatively correlated with lipid content whereas setback and pasting temperature increased with increased lipid content. The lipids from Yarran and Mortlock had different effects on the pasting properties. The Mortlock lipid increased the final viscosity (FV) of the defatted meal of Yarran but showed little effect on the FV of its own cultivar. However, the results indicated that the lipid content/composition, although effecting pasting characteristics substantially, were not as important as other meal properties in controlling acceptability for human food use.
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