Effect of toasting on physical, functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars
Kawaljit Singh Sandhu | Poonam Godara | Maninder Kaur | Sneh Punia
Oat cultivars were toasted and studied for their physical properties (1000 kernel weight, bulk density, and l/b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil absorption capacity, OAC), color (L∗, a∗, b∗ values), and antioxidant (total phenolic content, TPC; antioxidant activity, AOA; metal chelating activity, MCA; and total flavonoids content, TFC) properties. Toasting resulted in significant (p < 0.05) decrease in physical parameters, hunter L∗ value, and TFC. However, it resulted in increase in WAC, OAC, hunter a∗ and b∗ values, TPC, AOA and metal chelating values. Toasting increased TPC, AOA, and MCA by 11.5–27.1%, 29.1–53.6%, 33.9–74.4%, respectively and decreased TFC by 23–40.1%. Pearson correlation coefficients (r) were also calculated to study the relationships among various properties studied. AOA exhibited a positive correlation (r = 0.931, p < 0.05) with TPC which upon toasting showed a decrease (r = 0.851, p < 0.05). TPC, AOA, MCA, and TFC of control oat cultivars varied from 1744 to 2687 μg GAE/g, 11.9% to 15.3%, 28.4% to 46.2%, and 433 to 612 μg CE/g, respectively.
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