Hu, X. Z., Wei, Y. M., Ren, C. Z., Zhao, J. (2009) Relationship between kernel size and shape and lipase activity of naked oat before and after peeling treat-ment. J. Sci. Food Agr. 89, 1424-1427.

has been cited by the following article:

• TITLE: The effects of steaming and roasting treatments on lipase activity and nutritional components of “oat rice” (OR): the peeled naked oat (Avena nuda) kernels

  AUTHORS: Xinzhong Hu, Jinting Yan, Xiaohui Xing

  KEYWORDS: Naked Oat (Avena Nuda); Oat Rice; Peeling Treatment; Lipase Activity; Infrared Roasting

  JOURNAL NAME: Agricultural Sciences, Vol.2 No.2, May 20, 2011

  ABSTRACT: Peeled naked oat kernels, named “oat rice” (OR) by Chinese food scientists and processors, are novel oat products in China. This study exam-ined the effects of steaming and roasting treat-ments on the enzyme activities, nutritional con-tents, and flour pasting properties of OR kernels. Results showed that a peeling time of 20 s caused 16.13% β-glucan loss, while a peeling time 25 s caused 34.29% β-glucan loss in the kernels. OR kernels with a 20 s peeling treatment demonstrated significantly higher starch levels and kernel whiteness compared with normal oat kernels (P