Hydration and Pasting Properties of Oat (Avena sativa) Flour.
Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and β-glucan levels ranged 11.13∼14.37, 56.37∼64.86 and 3.44∼4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher β-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83∼3.35 (g/g), but a lower water solubility index (WSI) of 8.67 ∼11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The β-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Induck
I
Choi
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Ok-Kyu
OK
Han
Dept. Food Science and Technology, Suncheon National University, Jeonnam 540-742, Korea.
Jiyeon
J
Chun
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Chon-Sik
CS
Kang
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Kyung-Hoon
KH
Kim
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Yang-Kil
YK
Kim
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Young-Keun
YK
Cheong
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Tae-Il
TI
Park
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Jae-Sung
JS
Choi
National Institute of Crop Science, RDA, Jeonbuk 570-080, Korea.
Kee-Jong
KJ
Kim
chemical; cultivars; hydration; oat flour; pasting profiles