The viscous properties of oat beta-glucan in the gut are influenced not only by beta-glucan content, but also solubility and molecular weight. The objective of this study was to determine the effects of oat processing, genotype and growing location on the physicochemical properties of beta-glucan. Five oat genotypes (HiFi, Leggett, CDC Dancer, Marion and CDC Morrison) grown in two locations (Saskatoon and Kernen) were dehulled (untreated) and processed in a pilot facility through kilning (kilned/not flaked) and subsequent steaming and flaking (kilned/flaked). Three oat genotypes (HiFi, Leggett and Furlong) went through a commercial processing including dehulling, kilning and steaming and flaking. Both pilot and commercial scale processing, genotype and growing environment had significant effects on viscosity, molecular weight and solubility of beta-glucan. Results indicate that there is potential for processors to improve the physicochemical/nutritional properties of oat end products through processing of specific oat genotypes from selected growing locations.
| Identifer | oai:union.ndltd.org:MANITOBA/oai:mspace.lib.umanitoba.ca:1993/23812 |
| Date | 18 August 2014 |
| Creators | Wang, Xin |
| Contributors | Ames, Nancy (Human Nutritional Sciences) Aluko, Rotimi (Human Nutritional Sciences), Utioh, Alphonsus (Human Nutritional Sciences) Scanlon, Martin (Food Sciences) |
| Source Sets | University of Manitoba Canada |
| Detected Language | English |
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