Some chemical, yield and quality properties of domestic oat cultivars
2014
Brunava, L., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences;State Stende Cereals Breeding Inst., „Dižzemes”, Dižstende, Lībagi parish, Talsi County (Latvia) | Alsina, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Zute, S., State Stende Cereals Breeding Inst., „Dižzemes”, Dižstende, Lībagi parish, Talsi County (Latvia) | Sterna, V., State Stende Cereals Breeding Inst., „Dižzemes”, Dižstende, Lībagi parish, Talsi County (Latvia) | Vicupe, Z., State Stende Cereals Breeding Inst., „Dižzemes”, Dižstende, Lībagi parish, Talsi County (Latvia)
Oat (Avena sativa L.) is one of the cereal crops cultivated in climate temperate zones. It is well known as a healthy food in the world, because of its unique biochemical structure. Nowadays the quality of grain for consumers has become important especially in terms of lipids and β-glucan content. The aim of this study was to characterize the yield, volume weight, 1000 kernel weight, husk content and kernel size distribution for two naked and three husked oat cultivars. Some quality analyses were determined, such as protein, starch, lipid and β-glucan contents. Investigations were carried out at the State Stende Cereal Breeding Institute in 2012 and 2013. The obtained results showed significant differences among naked and husked oat cultivars in all tested parameters for example lipid content for husked oat cultivars varied from 58.1–66.8 g kgE-1 , but for naked oat 92.3–108.8 g kgE-1 . β-glucan content among husked oat cultivars varied from 3.81–3.85 g 100 gE-1 , but naked oat breeding line ‘33793’ reached 5.07 g 100 gE-1 . Little variation between years was detected as well. Research showed that naked oat characterized with better quality and insignificant husk content, what is preferable for consumers’, but kernel size uniformity and yielding abilities of husked oat cultivars would be preferable reasons for farmers and food producers to choose them as a raw material. Overall naked oat could be better for food production from consumers’ side, but food producers are made to choose husked oat cultivars because of the requirements of production techniques.
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