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Nutritional properties of oat-based beverages as affected by processing and storage

Zhang, Huanmei LU ; Önning, Gunilla LU ; Triantafyllou, Angie Oeste and Öste, Rickard LU (2007) In Journal of the Science of Food and Agriculture 87(12). p.2294-2301
Abstract
Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 degrees C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 degrees C on vitamins were investigated. Fatty acid profile, vitamin retention and dissolved oxygen concentration were monitored during storage. The decanting process caused a 47% increase of vitamin 136 and a 45-74% loss of phosphorus, zinc, calcium and iron. The steam-injection UHT treatment caused a 60% loss of vitamin D-3 for both holding times and a 30% loss of vitamin B-12 for 20 s. During 1 year of storage, oleic and linoleic acids were stable,... (More)
Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 degrees C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 degrees C on vitamins were investigated. Fatty acid profile, vitamin retention and dissolved oxygen concentration were monitored during storage. The decanting process caused a 47% increase of vitamin 136 and a 45-74% loss of phosphorus, zinc, calcium and iron. The steam-injection UHT treatment caused a 60% loss of vitamin D-3 for both holding times and a 30% loss of vitamin B-12 for 20 s. During 1 year of storage, oleic and linoleic acids were stable, whereas linolenic acid decreased only slightly, even in the iron-enriched variety. The dissolved oxygen concentration increased to a low value of 0.71 mg L-1 and reached a balance after 16 weeks. Most enriched vitamins except vitamins A, D-3 and B-12 were stable during ambient storage. Oat-based beverages with highly retained vitamins can be manufactured by adding vitamins prior to direct UHT treatment with a shorter holding time. Additionally, iron enrichment of such beverages, without affecting the fatty acid profile, can be achieved by filter sterilisation. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
dissolved oxygen concentration, sensory evaluation, mineral, vitamin, cereal, supplementation, fatty acids, thermal processing
in
Journal of the Science of Food and Agriculture
volume
87
issue
12
pages
2294 - 2301
publisher
Wiley-Blackwell
external identifiers
  • wos:000249177500016
  • scopus:34548299398
ISSN
1097-0010
DOI
10.1002/jsfa.2987
language
English
LU publication?
yes
id
11ca639f-fb81-43c0-8af6-b59ce93c3da3 (old id 687876)
date added to LUP
2007-12-19 11:02:17
date last changed
2017-05-28 04:16:25
@article{11ca639f-fb81-43c0-8af6-b59ce93c3da3,
  abstract     = {Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 degrees C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 degrees C on vitamins were investigated. Fatty acid profile, vitamin retention and dissolved oxygen concentration were monitored during storage. The decanting process caused a 47% increase of vitamin 136 and a 45-74% loss of phosphorus, zinc, calcium and iron. The steam-injection UHT treatment caused a 60% loss of vitamin D-3 for both holding times and a 30% loss of vitamin B-12 for 20 s. During 1 year of storage, oleic and linoleic acids were stable, whereas linolenic acid decreased only slightly, even in the iron-enriched variety. The dissolved oxygen concentration increased to a low value of 0.71 mg L-1 and reached a balance after 16 weeks. Most enriched vitamins except vitamins A, D-3 and B-12 were stable during ambient storage. Oat-based beverages with highly retained vitamins can be manufactured by adding vitamins prior to direct UHT treatment with a shorter holding time. Additionally, iron enrichment of such beverages, without affecting the fatty acid profile, can be achieved by filter sterilisation.},
  author       = {Zhang, Huanmei and Önning, Gunilla and Triantafyllou, Angie Oeste and Öste, Rickard},
  issn         = {1097-0010},
  keyword      = {dissolved oxygen concentration,sensory evaluation,mineral,vitamin,cereal,supplementation,fatty acids,thermal processing},
  language     = {eng},
  number       = {12},
  pages        = {2294--2301},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Nutritional properties of oat-based beverages as affected by processing and storage},
  url          = {http://dx.doi.org/10.1002/jsfa.2987},
  volume       = {87},
  year         = {2007},
}