Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries

被引：51

作者：

Hu, Xin-Zhong ^{[1
]}

Zheng, Jian-Mei ^{[2
]}

Li, Xiao-ping ^{[1
]}

Xu, Chao ^{[2
]}

Zhao, Qiong ^{[2
]}

机构：

[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710062, Shaanxi, Peoples R China

[2] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China

来源：

JOURNAL OF CEREAL SCIENCE | 2014年 / 60卷 / 02期

关键词：

Oat; Flakes; Chemical composition; Sensory evaluation; BETA-GLUCAN;

D O I：

10.1016/j.jcs.2014.05.015

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Oats are generally considered as a health food and widely accepted by human beings nowadays. Oat flakes are the main commercial oat products around the world. In order to understand the chemical composition and sensory characteristics of the naked oat flakes from China and the hulled oat flakes from western countries, 37 flake samples from China and 44 samples from western countries (8 from the USA, 8 from Canada, 5 from Sweden, 8 from Denmark, 7 from the United Kingdom, and 8 from New Zealand) were investigated in the present study. The results indicated that naked oat flakes showed significantly higher (P < 0.01) contents of lipid and Na, a higher level of whiteness (P < 0.05) and lower (P < 0.01) contents of beta-glucan and Fe, compared to hulled oat flakes from western countries. No significant differences of Zn, Ca, and total ash contents were observed between naked oat flakes and hulled oat flakes. In addition, naked oat flakes showed significantly higher water absorption index at room temperature (P < 0.01) when compared with hulled oat flakes. Hulled oat flakes showed higher sensory evaluation score than naked oat flakes (P < 0.01). (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：297 / 301

页数：5

共 27 条

[1]

*AM ASS CER CHEM, 2000, 2280 AM ASS CER CHEM

[2]

Chemical composition and nutritive value of husked and naked oats grain [J].