Physical characteristics of different oat cultivars: influence on pasting, functional and antioxidant properties
Main Article Content
Keywords
starch, rheology, oats, grains processing, food quality
Abstract
This study examined physical properties of grains from eight oat cultivars in relation to their techno-functional, pasting and antioxidant properties. All the cultivars differed significantly (P<0.05) in their physical parameters such as length, width, thickness, seed weight, seed volume, surface area and sphericity. The ash, fat, protein and fibre contents of the flours ranged from 0.84-3.54%, 2.02-7.27%, 6.12-13.33% and 0.21-0.84%, respectively. All the flours exhibited varied functional properties such as water absorption (4.0-7.24 g/g), oil absorption (3.15-6.28 g/g), Bulk density (0.511-0.610 g/ml) and gelation capacity (12-18%). The flours showed low foaming capacity but exhibited highly stable foams. The antioxidant activity of flours varied between 4.94-6.82% whereas the reducing power and total phenolic content was 1,131-1,463 ?g AAE/g and 1,688-2,016 ?g GAE/g. Pasting temperature, peak, breakdown and final viscosity of the flours ranged between 90.2-93.2 °C, 288-620 mPa, 50-94 mPa and 324-939 mPa, respectively. The results of pasting parameters revealed that PLP-1 exhibited significantly (P<0.05) lowest peak, breakdown, trough, setback and final viscosities. Kent and PLP-1 were the most potential cultivars as they varied significantly (P<0.05) from other cultivars in their measured properties as shown by principal component analysis (PCA). Several significant correlations between physical, antioxidant and pasting parameters were revealed by PCA.
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