Analysis Of Nutritional, Microbial Index And Sensory Evaluation Of Oat Flake And Mixed Flake In Domestic Market

Oat is a kind of nutritional grains, which can lower blood sugar, lower blood lipid and help digest, etc. As one of the most important oat products, there exists a great demand of oatmeal in our food market. However, because of the lack of the relevant national standards, their quality indexes vary greatly.This article used 118 oatmeal(39 oat flake and 79 mixed flake) bought in domestic market, analyzing the protein, lipid, beta glucan content, energy, ash content and some kind of mineral content(Ca, Na, Zn, Fe, Se) to investigate their chemical properties. It analyzed the total amount of microbiologic, mildew, E coli, to examine the sanitary condition of these samples. At the same time, it analyzed the whiteness, the volume expansibility, water absorption rate in high temperature and soluble solids content of the 118 oatmeal. At last, it evaluated the sensory of the 39 oat flake, and analyzed the correlation of sensory indexes with other indexes. The related properties of the oatmeal in domestic market were investigated in this article, which can guide customers to choose oat products and provide the relevant department a reference to develop the standards.Through the research, we can make the following conclusions:(1)The difference of the chemical indexes between oat flake and mixed flake was significant, and the coefficient of variation(cv) of the mixed flake was higher. The protein, lipid, beta glucan and ash content of oat flake were 13.04%, 7.68%, 3.38%, 1.71%, significantly higher than the indexes in mixed flake. As to the mineral content, the Ca and Na content of mixed flake were 1079.77mg/kg, 2452.62mg/kg,significantly higher than the same indexes in oat flake. But the Zn and Fe content in oat flake were 32.06 mg/g, 29.52mg/g, significantly higher than that in mixed flake. The Se content has little difference between oat flake and mixed flake.(2)There were 30 samples in bad sanitary condition, but the oat flake was better than the mixed flake relatively. The total amount of microbiologic, mildew, E coli in the oat flake were all lower than that in mixed flake.(3) The difference of the physical index between oat flake and mixed flake was significant. All of the physical indexes were significantly different except a*. And for a particular index of the same kind of sample, the cv is high.(4)The average score of sensory evaluation of oat flake was 59.30, with a lower cv. The index significantly correlated with the sensory score were beta glucan content and the color after soaking, and the shape and size before soaking were extremely significantly correlated with the sensory score.All of the indexes investigated in this article indicated that most of the oatmeal in domestic market was qualified according to the cereal standard. But a particular index varied significantly in different variety and different kind of product, so it becomes more and more urgent to establish the standards which can guide and regulate the processing of oat products.