Impact of different roasting conditions on sensory properties and health-related compounds of oat products.
Acrylamide
Oat
Roasting
Viscosity
β-glucan
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Mar 2020
01 Mar 2020
Historique:
received:
09
05
2019
revised:
12
09
2019
accepted:
16
09
2019
pubmed:
28
10
2019
medline:
31
12
2019
entrez:
27
10
2019
Statut:
ppublish
Résumé
Due to their high content of β-glucan, the consumption of oat products can contribute to a healthy diet. Roasting may improve sensory properties but could also affect the nutritional value of oat products. Therefore, the aim of the present study was to analyse the impact of different roasting conditions (140-180 °C, approx. 20 min) on sensory quality, health-related compounds (e.g. acrylamide, β-glucan) and viscosities of oat kernels and flakes. Roasting resulted in oat flakes with improved sensory properties. Acrylamide formation increased with higher roasting temperatures in kernels, thin and thick flakes. Contents of fat, protein, starch and β-glucan were not affected by roasting, whereas dietary fibre fractions were marginally modulated. Viscosities were significantly reduced with increasing roasting temperatures. The results indicate that roasting up to 160 °C is a processing technique with potential to generate oat products with improved sensory quality and favourable nutritional composition.
Identifiants
pubmed: 31654949
pii: S0308-8146(19)31672-3
doi: 10.1016/j.foodchem.2019.125548
pii:
doi:
Substances chimiques
Dietary Fiber
0
beta-Glucans
0
Acrylamide
20R035KLCI
Starch
9005-25-8
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
125548Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.