| Germination increased bioactivity and stability of whole grain oats | |
Abstract/OtherAbstract
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VTT Symposium 213. International Symposium Whole Grain and Human Health. Porvoo, FI, 13 - 15 June 2001. Liukkonen, Kirsi, Kuokka, Annemari & Poutanen, Kaisa (eds.), 96, Germination was used as a tool to produce new, healthy and tasty food ingredients from oats. With the developed short germination programme combined with heat treatment the stability of oats during storage was improved and the amount of bioactive compounds was increased. However, the content and molecular weight of oat b-glucans was only slightly influenced. The improvement in storage stability was seen as a slower formation of lipid originated aldehydes and retarded develoment of rancid flavors in germinated oats during storage. Antioxidativity, sterol content and the content of oat specific phenolic compounds, avenantramides, were increased significantly during germination. Some increase was also seen in vitamin content. The increase in bioactive compounds was especially seen in the studied naked cultivar Lisbeth., Germination was used as a tool to produce new, healthy and tasty food ingredients from oats. With the developed short germination programme combined with heat treatment the stability of oats during storage was improved and the amount of bioactive compounds was increased. However, the content and molecular weight of oat b-glucans was only slightly influenced. The improvement in storage stability was seen as a slower formation of lipid originated aldehydes and retarded develoment of rancid flavors in germinated oats during storage. Antioxidativity, sterol content and the content of oat specific phenolic compounds, avenantramides, were increased significantly during germination. Some increase was also seen in vitamin content. The increase in bioactive compounds was especially seen in the studied naked cultivar Lisbeth. |
Authors
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Kaukovirta-Norja, Anu, Oksman-Caldentey, Kirsi-Marja, Heiniö, Raija-Liisa, Lehtinen, P., Pihlava, J.-M, Poutanen, Kaisa |
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Publisher : VTT Type : text Format : application/pdf |
Date Detail
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2001 |
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Copyright VTT Technical Research Centre of Finland. Full text may not be reproduced, republished, stored, distributed, transmitted, altered or resold except as follows: Full text may be downloaded, held and displayed for private study or research and single copies may be printed out for private study or research. In all citations the source and the copyright holder must be acknowledged. The documents are provided "as is" and "as available" basis. No warranty of kind, either express or implied including but not limited to warranties of title or non-infringement or implied warranties of merchantability or fitness for a particular purpose, is made in relation to the availability, accuracy, reliabi lity or content of these pages. |
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Languages : eng |
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