Quality And Suitability For Oat Milk Processing Of Different Oat Varieties

Oat is a cereal with high nutritional value and effective activity. Oat has a positive impact on reducingcholesterol and the risk of cardiovascular diseases, which have been recognized by international society.China is the origin of naked oat and which are planted in widely area. Concequently there would besome differences in oat qualities, which are directly related to the qualities of the final product. Forthese proposes, we started from collecting oat varieties from different origins, studying the quality andsuitability for oat milk processing, which were significant for screening out the appropriate oat varieties,improving final product quality and promoting the development of oat processing industry.In this study,56oat samples (42naked oat and16hulled oat) were collected from the mainproducing areas. The main nutritional and processing qualities of oat were determined. Microwavepretreatment and enzymolysis process were optimized. The study analysed the relation between oatqualities and oat milk qualities, then screening out the appropriate oat varieties for oat milk processing.This research also forcused on the function components (protein, fat, β-glucan and total phenol content)and whiteness changes of oat milk during processing. The results of the study were as follows:Oat qualities analysis results showed that there were considerable differences in qualities of differentoat varieties and origins, especially in fat content, β-glucan content and protein content, which CV were17.90%,17.82%,16.41%,20.90%and20.04%, while total starch and whiteness had smaller CV of7.03%,4.07%. High β-glucan content varirty was Jinyan13. High protein content varirty was Zhangyan4. High fat content variety was Baiyan8(origin from Tibet). High starch and amylose content varietywas Bayou1(origin from Hebei) Oat amino acid score (AAS) from Ningxia was significant higher thanoat from Sichuan, and no difference was found among other provinces. Hebei Baiyan and GansuDingyou’s whiteness were higher than the rest of varieties. The average pasting temperature was84.33℃. Dingyou8displayed the highest peak viscosity. Varieties with weak cool stability wereHuazao2and Bayou1. Furthermore, all oat varieties were quickly classified by FTIR and the resultindicated that most oat varieties were similar to each other, and could be divided into3clusters.In study of optimization of oat milk processing, microwave pretreatment parameters were: handlingtime3min and the loading of microwave33.3W/g. The two-steps enzymolysis conditions were:liquefaction conditions with the amount of amylase was0.1%,85℃and60min; saccharify conditionswere:0.09%saccharifying enzyme,70min.Oat milk, produced by different oat varieties, protein and β-glucan content were significantpositively correlated with oat grain protein and β-glucan content. Whiteness of oat milk was alsosignificant positively correlated with whiteness of oat grain; stability of oat milk was significantpositively correlated with ash content and starch final viscosity, and oat varieties with moderate starchfinal viscosity showed good cool stability. Based on above, we selected the oat varieties with highwhiteness, hight content of protein and salt and moderate starch final viscosity as suitable for oat milk processing, and these varieties are Bayou8(Shanxi), Dingyou1(Gansu), Dingyou3(Gansu), Baiyan2(Xinjiang) and Baiyan8(Jilin).During oat milk processing stages, the key technologies were screening, enzymolysis, mixing andhomogenizing. After screening, the protein content reduced by17.45%and β-glucan content reduced by56.32%. After enzymolysis, the total starch content reduced by56.32%. After mixing4%vegetable oilto oat milk, oat milk fat content went up to4.21%. Total phenol content was increased as extractingmore time. Oat milk’s whiteness was increased9.0%after adding oil and homogenizing.