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Effect of kilning on the macronutrient composition profile of three Swedish oat varieties

Norlander, Siri LU ; Dahlgren, Lars LU ; Sardari, Roya R. R. LU ; Marmon, Sofia LU orcid ; Tullberg, Cecilia LU ; Nordberg Karlsson, Eva LU orcid and Grey, Carl LU (2024) In Cereal Chemistry
Abstract
Background and Objectives
Kilning is crucial in oat processing, to prevent rancidity and extend shelf-life. This study examines kilning effects on the macronutrient composition in Swedish oat varieties Galant, Fatima, and Belinda. We compared two kilning methods: one mimicking industrial practice and a simplified version. We analyzed dietary fibers (arabinoxylan, β-glucan), protein and amino acids, lipid profile, lipase activity, and antioxidant capacity in these oat samples.

Findings
Distinct compositional differences were found: Galant had low lipid content, Fatima had elevated lipid and protein levels with fewer carbohydrates, and Belinda was rich in β-glucan and dietary fibers. Both kilning procedures had... (More)
Background and Objectives
Kilning is crucial in oat processing, to prevent rancidity and extend shelf-life. This study examines kilning effects on the macronutrient composition in Swedish oat varieties Galant, Fatima, and Belinda. We compared two kilning methods: one mimicking industrial practice and a simplified version. We analyzed dietary fibers (arabinoxylan, β-glucan), protein and amino acids, lipid profile, lipase activity, and antioxidant capacity in these oat samples.

Findings
Distinct compositional differences were found: Galant had low lipid content, Fatima had elevated lipid and protein levels with fewer carbohydrates, and Belinda was rich in β-glucan and dietary fibers. Both kilning procedures had similar impacts on all varieties, causing no major changes in dietary fiber or total protein content, but resulting in a 20% decrease in soluble proteins. Kilning decreased levels of several amino acids in Belinda, while the l-glutamate/glutamine ratio increased across all varieties. Lipid analysis showed minimal kilning-induced changes; yet, antioxidative capacity diminished. Both kilning methods effectively inactivated lipases.

Conclusions
These findings emphasize macronutrient variations among oat varieties and the effect of kilning on soluble proteins, amino acids, and antioxidative capacity.

Significance and Novelty
This study underscores the need for precise control in oat processing, crucial in plant-based protein and novel food development for optimal quality and yield. (Less)
Please use this url to cite or link to this publication:
author
; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
epub
subject
in
Cereal Chemistry
publisher
American Association of Cereal Chemists
external identifiers
  • scopus:85185099066
ISSN
0009-0352
DOI
10.1002/cche.10757
language
English
LU publication?
yes
id
dd523012-9ab0-4ea2-bf26-680125543f96
date added to LUP
2024-02-26 02:44:05
date last changed
2024-02-28 10:18:26
@article{dd523012-9ab0-4ea2-bf26-680125543f96,
  abstract     = {{<b>Background and Objectives</b><br/>Kilning is crucial in oat processing, to prevent rancidity and extend shelf-life. This study examines kilning effects on the macronutrient composition in Swedish oat varieties Galant, Fatima, and Belinda. We compared two kilning methods: one mimicking industrial practice and a simplified version. We analyzed dietary fibers (arabinoxylan, β-glucan), protein and amino acids, lipid profile, lipase activity, and antioxidant capacity in these oat samples.<br/><br/><b>Findings</b><br/>Distinct compositional differences were found: Galant had low lipid content, Fatima had elevated lipid and protein levels with fewer carbohydrates, and Belinda was rich in β-glucan and dietary fibers. Both kilning procedures had similar impacts on all varieties, causing no major changes in dietary fiber or total protein content, but resulting in a 20% decrease in soluble proteins. Kilning decreased levels of several amino acids in Belinda, while the l-glutamate/glutamine ratio increased across all varieties. Lipid analysis showed minimal kilning-induced changes; yet, antioxidative capacity diminished. Both kilning methods effectively inactivated lipases.<br/><b><br/>Conclusions</b><br/>These findings emphasize macronutrient variations among oat varieties and the effect of kilning on soluble proteins, amino acids, and antioxidative capacity.<br/><b><br/>Significance and Novelty</b><br/>This study underscores the need for precise control in oat processing, crucial in plant-based protein and novel food development for optimal quality and yield.}},
  author       = {{Norlander, Siri and Dahlgren, Lars and Sardari, Roya R. R. and Marmon, Sofia and Tullberg, Cecilia and Nordberg Karlsson, Eva and Grey, Carl}},
  issn         = {{0009-0352}},
  language     = {{eng}},
  month        = {{02}},
  publisher    = {{American Association of Cereal Chemists}},
  series       = {{Cereal Chemistry}},
  title        = {{Effect of kilning on the macronutrient composition profile of three Swedish oat varieties}},
  url          = {{http://dx.doi.org/10.1002/cche.10757}},
  doi          = {{10.1002/cche.10757}},
  year         = {{2024}},
}