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