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Predicting the properties of industrially produced oat flours by the characteristics of native oat grains or non-heat-treated groats

Pihlava Juha-Matti; Nordlund Emilia; Linderborg Kaisa M.; Puganen Anna; Sontag-Strohm Tuula; Hietaniemi Veli; Holopainen-Mantila Ulla; Jokinen Iina

dc.contributor.authorPihlava Juha-Matti
dc.contributor.authorNordlund Emilia
dc.contributor.authorLinderborg Kaisa M.
dc.contributor.authorPuganen Anna
dc.contributor.authorSontag-Strohm Tuula
dc.contributor.authorHietaniemi Veli
dc.contributor.authorHolopainen-Mantila Ulla
dc.contributor.authorJokinen Iina
dc.date.accessioned2022-10-28T13:26:42Z
dc.date.available2022-10-28T13:26:42Z
dc.identifier.urihttps://www.utupub.fi/handle/10024/165220
dc.description.abstract<p>The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition of the raw oat materials before and after the milling process were studied. A significant relationship (p < 0.01) was observed between the thousand seed weight of the native oat groats and the chemical composition of the industrially produced oat flour. Furthermore, the protein content of the native grains measured by NIT correlated with the chemical composition of the oat flours. These results suggest that the properties of oat flour produced on an industrial scale, including heat treatment, could be predicted based on the properties of native oat grains. <a href="https://www.mdpi.com/2304-8158/10/7/1552/htm">View Full-Text</a></p><p><em>Keywords: </em><a href="https://www.mdpi.com/search?q=oats">oats</a>; <a href="https://www.mdpi.com/search?q=quality">quality</a>; <a href="https://www.mdpi.com/search?q=processing">processing</a>; <a href="https://www.mdpi.com/search?q=color">color</a>; <a href="https://www.mdpi.com/search?q=composition">composition</a>; <a href="https://www.mdpi.com/search?q=NIT">NIT</a></p>
dc.language.isoen
dc.publisherMDPI AG
dc.titlePredicting the properties of industrially produced oat flours by the characteristics of native oat grains or non-heat-treated groats
dc.identifier.urnURN:NBN:fi-fe2021093048488
dc.relation.volume10
dc.contributor.organizationfi=elintarviketieteet|en=Elintarviketieteet|
dc.contributor.organization-code2610103
dc.converis.publication-id66533893
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/66533893
dc.identifier.jour-issn2304-8158
dc.okm.affiliatedauthorPuganen, Anna
dc.okm.affiliatedauthorLinderborg, Kaisa
dc.okm.discipline414 Maatalouden bioteknologiafi_FI
dc.okm.discipline414 Agricultural biotechnologyen_GB
dc.okm.discipline1182 Biochemistry, cell and molecular biologyen_GB
dc.okm.discipline1182 Biokemia, solu- ja molekyylibiologiafi_FI
dc.okm.internationalcopublicationnot an international co-publication
dc.okm.internationalityInternational publication
dc.okm.typeJournal article
dc.publisher.countrySwitzerlanden_GB
dc.publisher.countrySveitsifi_FI
dc.publisher.country-codeCH
dc.relation.articlenumber1552
dc.relation.doi10.3390/foods10071552
dc.relation.ispartofjournalFoods
dc.relation.issue7
dc.year.issued2021


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