Oat processing and its influence on quality parameters with focus on kilning, storage and liquid oat base creation
(2023) KBTM05 20222Biotechnology
Biotechnology (MSc)
- Abstract
- This report aims to give insights to the oat processing industry and the effects of kilning and storage. Temperature and relative humidity used during kilning of oat kernels was shown to have a large effect on protein solubility and lipase inactivation. Steaming with saturated steam at 90 ℃ was found to inactivate all lipases, but still leave a relatively high protein solubility. An industrial kiln was mimicked on a lab scale using a steam oven where humidity and temperature could be controlled, but with the chosen analysis methods it was difficult to find a lab scale kilning program that was similar to the industrial one. Storage of dehulled oat kernels for up to 64 days both in room temperature and incubated at 37℃ indicated a higher... (More)
- This report aims to give insights to the oat processing industry and the effects of kilning and storage. Temperature and relative humidity used during kilning of oat kernels was shown to have a large effect on protein solubility and lipase inactivation. Steaming with saturated steam at 90 ℃ was found to inactivate all lipases, but still leave a relatively high protein solubility. An industrial kiln was mimicked on a lab scale using a steam oven where humidity and temperature could be controlled, but with the chosen analysis methods it was difficult to find a lab scale kilning program that was similar to the industrial one. Storage of dehulled oat kernels for up to 64 days both in room temperature and incubated at 37℃ indicated a higher lipase activity with longer storage, even when moisture content and water activity decreased, which could lead to a quicker formation of free fatty acids and other unwanted flavour compounds. This shows the importance of kilning dehulled oat kernels to improve their storage ability. The kilning also showed to influence flavour and rheological properties of a final product in the form of oat base. Kilning is also considered a vital step to get a pleasant aroma as an oat base made from non kilned oat kernels had a bitter and astringent taste. Oat base made from industrially kilned oat kernels was perceived most like commercial oat drinks. The oat base created from the lab scale kilning with a 90 ℃ steaming was perceived as relatively neutral in flavour.
Hopefully, these results are of high interest for the oat processing industry and can help in the development of high quality and nutritional oat base products in the future. (Less) - Popular Abstract
- Many people eat oats every day either in the form of porridge, cereal flakes, or as oat drink in their coffee. Oats are nutritious and contain both good fibres, proteins and unsaturated fats which is one reason for the crop getting so popular lately. What most people don’t know is that almost all oats are heat treated before we consume them. The oat is typically heat treated as they contain both a lot of fats, and enzymes that easily degrade the fat. If the oat kernels are left untreated this could lead to unpleasant tastes, which is one of the main problems in the oat industry. The heat treatment additionally gives your oats a pleasant taste and aroma.
The heat treatment done in the industry is typically quite harsh in order to be sure... (More) - Many people eat oats every day either in the form of porridge, cereal flakes, or as oat drink in their coffee. Oats are nutritious and contain both good fibres, proteins and unsaturated fats which is one reason for the crop getting so popular lately. What most people don’t know is that almost all oats are heat treated before we consume them. The oat is typically heat treated as they contain both a lot of fats, and enzymes that easily degrade the fat. If the oat kernels are left untreated this could lead to unpleasant tastes, which is one of the main problems in the oat industry. The heat treatment additionally gives your oats a pleasant taste and aroma.
The heat treatment done in the industry is typically quite harsh in order to be sure to inactivate all enzymes and get much flavour. The processing of oats can however also affect other properties of the oats, such as the solubility of proteins and antioxidants. To investigate if the parameters as temperature, time and humidity used in the industry can be changed, it would be much easier if this could be done on a small scale as only a small amount of oats would be needed, making the tests both energy and product efficient.
Before any heat treatment the oats are typically dehulled, but the dehulling itself leaves the kernel less protected. The hull around the kernel protects it very efficiently but must be removed as it is not easily indigestible. It is therefore also of interest to see if this can be done days or weeks before heat treatment, or if the dehulling must be done right before.
This report focuses on the effects of oat processing on both the nutritional and functional properties of oats. A simulation of an industrial kiln has been made on a smaller scale using an oven. In addition, the intention was to find a limit where all enzymes are inactivated, but where protein are still relatively soluble. Storage of oats in room temperature and at a simulated warmer storage has also been investigated and oat base was created from three differently treated oats to see the effects of the kilning on a final product. These trials will hopefully provide a better understanding of oats that can be applicable to the oat industry. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9109778
- author
- Ekelund, Sofie LU
- supervisor
- organization
- course
- KBTM05 20222
- year
- 2023
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Oat processing, Kilning, Lipase activity, Protein solubility, Storage, Oat base, Biotechnology
- language
- English
- id
- 9109778
- date added to LUP
- 2023-02-02 14:00:03
- date last changed
- 2024-01-11 09:30:58
@misc{9109778,
abstract = {{This report aims to give insights to the oat processing industry and the effects of kilning and storage. Temperature and relative humidity used during kilning of oat kernels was shown to have a large effect on protein solubility and lipase inactivation. Steaming with saturated steam at 90 ℃ was found to inactivate all lipases, but still leave a relatively high protein solubility. An industrial kiln was mimicked on a lab scale using a steam oven where humidity and temperature could be controlled, but with the chosen analysis methods it was difficult to find a lab scale kilning program that was similar to the industrial one. Storage of dehulled oat kernels for up to 64 days both in room temperature and incubated at 37℃ indicated a higher lipase activity with longer storage, even when moisture content and water activity decreased, which could lead to a quicker formation of free fatty acids and other unwanted flavour compounds. This shows the importance of kilning dehulled oat kernels to improve their storage ability. The kilning also showed to influence flavour and rheological properties of a final product in the form of oat base. Kilning is also considered a vital step to get a pleasant aroma as an oat base made from non kilned oat kernels had a bitter and astringent taste. Oat base made from industrially kilned oat kernels was perceived most like commercial oat drinks. The oat base created from the lab scale kilning with a 90 ℃ steaming was perceived as relatively neutral in flavour.
Hopefully, these results are of high interest for the oat processing industry and can help in the development of high quality and nutritional oat base products in the future.}},
author = {{Ekelund, Sofie}},
language = {{eng}},
note = {{Student Paper}},
title = {{Oat processing and its influence on quality parameters with focus on kilning, storage and liquid oat base creation}},
year = {{2023}},
}