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SHELF-LIFE STABILITY OF OAT GROATS
PROCESSED WITH SUPERHEATED STEAM D. Head1, S. Cenkowski1, S. Arntfield2 K. Henderson3
Fig. 2 Moisture content of oat groats processed commercially (Plant A and B) or with SS at 110C and 1 m/s for 10 and 14 min.
Storage at 21C
Commercial plants
110C, 10min and 14 min
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
0 30 60 90 120 150 180 210 240 270 300 330 360
Storage Time (days)
Fre
e F
atty
Aci
ds (
g/10
0g f
at)
Plant APlant BSS10SS14
Storage at 21C
Fig. 3 The effect of storage time on free fatty acids content of oat groats processed commercially or with superheated steam (SS) at 110C
Commercial plants
110C, 10min and 14 min
0
1
2
3
4
5
6
7
8
9
0 30 60 90 120 150 180 210 240 270 300 330 360
Storage Time (days)
Hex
anal
(pp
m)
Plant APlant BSS10SS14
Fig. 4 The effect of storage time on level of hexanal released from oat groats processed commercially (Plant A and B) or with superheated steam (SS) at 110C
Fig. 9 The effect of storage time on intensity of rancid flavour of oat groats processed commercially or with superheated steam (SS) at 110C
45
48
51
54
57
60
0 30 60 90 120 150 180
Storage Time (days)
L v
alue
Plant A Plant B SS10 SS14
Fig.10 The effect of storage time on L value (lightness) of oat groats processed commercially or with superheated steam (SS) at 110C
Commercial plants 110C, 10min and 14 min
Storage at 21C
Summary
• The shelf-life stability of oat groats processed with superheated steam at 110C for 10 and 14 min, and stored at 21C was acceptable and exceeded the intended storage time period of 6 months