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Oat Kilning and Its Effects on Liquid Oat-Base Production

Ekelund, Sofie ; Gladkauskas, Eimantas LU ; Krause, Svenja ; Sirijovski, Nick LU ; Adlercreutz, Patrick LU orcid ; Rayner, Marilyn LU orcid ; Grey, Carl LU orcid and Tullberg, Cecilia LU (2024) In Foods 13(24).
Abstract

The aim of this study was to give insights on the effects of an industrially relevant kilning method, with a focus on lipase inactivation and oat-base production. Storage of non-kilned, dehulled oat kernels in either room temperature or at 37 °C for up to 64 days led to increasing lipase activity with time, despite a decrease in moisture content and water activity, demonstrating the importance of kilning before storage. It was shown that the temperature and relative humidity used during the kilning had a major impact on both protein solubility and lipase inactivation. Steaming with saturated steam at 90 °C for 30 min followed by drying at 100 °C for 30 min was found to be enough to inactivate all lipases but still leave a relatively... (More)

The aim of this study was to give insights on the effects of an industrially relevant kilning method, with a focus on lipase inactivation and oat-base production. Storage of non-kilned, dehulled oat kernels in either room temperature or at 37 °C for up to 64 days led to increasing lipase activity with time, despite a decrease in moisture content and water activity, demonstrating the importance of kilning before storage. It was shown that the temperature and relative humidity used during the kilning had a major impact on both protein solubility and lipase inactivation. Steaming with saturated steam at 90 °C for 30 min followed by drying at 100 °C for 30 min was found to be enough to inactivate all lipases but still leave a relatively high protein solubility (42% of the total soluble protein). In the sensory trial, the indication was that kilning was a vital step from a sensory quality perspective, giving a pleasant aroma to the final oat-base product. However, with kilning, the final protein content decreased; thus, these results are important for the development of future oat-base products, where quality, nutritional content, and taste need to be balanced.

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Please use this url to cite or link to this publication:
author
; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Foods
volume
13
issue
24
article number
4083
pages
19 pages
publisher
MDPI AG
external identifiers
  • pmid:39767025
  • scopus:85213265054
ISSN
2304-8158
DOI
10.3390/foods13244083
project
Oat processing within Scanoats WP4
language
English
LU publication?
yes
id
0f9a16b0-f99f-4deb-8a63-b71109f0444a
date added to LUP
2024-12-20 22:11:45
date last changed
2025-07-05 02:20:04
@article{0f9a16b0-f99f-4deb-8a63-b71109f0444a,
  abstract     = {{<p>The aim of this study was to give insights on the effects of an industrially relevant kilning method, with a focus on lipase inactivation and oat-base production. Storage of non-kilned, dehulled oat kernels in either room temperature or at 37 °C for up to 64 days led to increasing lipase activity with time, despite a decrease in moisture content and water activity, demonstrating the importance of kilning before storage. It was shown that the temperature and relative humidity used during the kilning had a major impact on both protein solubility and lipase inactivation. Steaming with saturated steam at 90 °C for 30 min followed by drying at 100 °C for 30 min was found to be enough to inactivate all lipases but still leave a relatively high protein solubility (42% of the total soluble protein). In the sensory trial, the indication was that kilning was a vital step from a sensory quality perspective, giving a pleasant aroma to the final oat-base product. However, with kilning, the final protein content decreased; thus, these results are important for the development of future oat-base products, where quality, nutritional content, and taste need to be balanced.</p>}},
  author       = {{Ekelund, Sofie and Gladkauskas, Eimantas and Krause, Svenja and Sirijovski, Nick and Adlercreutz, Patrick and Rayner, Marilyn and Grey, Carl and Tullberg, Cecilia}},
  issn         = {{2304-8158}},
  language     = {{eng}},
  month        = {{12}},
  number       = {{24}},
  publisher    = {{MDPI AG}},
  series       = {{Foods}},
  title        = {{Oat Kilning and Its Effects on Liquid Oat-Base Production}},
  url          = {{http://dx.doi.org/10.3390/foods13244083}},
  doi          = {{10.3390/foods13244083}},
  volume       = {{13}},
  year         = {{2024}},
}