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초록· 키워드
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Consumption of oat-based food is rapidly increasing due to consumer preference for functional foods. Until now, breeding is focused on the development of naked oat for food in Korea. Hulled oats recognized as forage have strong merits for yield and stability in cultivation except milling properties. Lately, advanced milling technology provides an opportunity to use hulled oats for food. Therefore, the processing characteristics of hulled oats are of great importance for food use. This study examined the physicochemical properties and dietary fiber of 9 Korean oat cultivars (4 hulled oats as compared with 5 naked oat cultivars). Findings showed that the color values (i.e. L and W) of hulled oat cultivars in seed and flours are lighter than the naked oats. The protein and ash contents are higher in hulled oats as compared with naked oats. The unsaturated fatty acid (USFA), mainly C18:1, C18:2 were 80~83%. USFA of ‘Daeyang’ (DY, naked) and ‘Jopung’ (JP, hulled) were 82.0 and 81.9% respectively. Total Dietary fiber and Total β-Glucan contents ranged from 13.2 to 20.6% and from 3.4 to 4.1% in oat flours. The ‘DY’ (4.10%, naked), ‘JP’(4.09%, hulled) and Highspeed (4.07%, hulled) showed high levels of β-Glucan contents. Findings of the study will provide useful information in extending the use of hulled oats for food.
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참고문헌 (37)
참고문헌 신청
Amundsen AL / 2003 / Changes in serum cholesterol and sterol metabolites after intake of products enriched with an oat bran concentrate within a controlled diet / J. Food Nutr 47:68~74
1990 / A.O.A.C NO. 920.85, 1990. Methods of the association of official analytical chemists (15th edn)
Bourne DT / 1984 / Environmental and varietal differences in total beta-glucan contents of barley and the effectiveness of its breakdown under different malting conditions / J. Inst. Brew 90:306~310
Bryngelsson S / 2002 / Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.) / J. Agric. Food Chem 50:1890~1896
Cai S / 2011 / In vitro antioxidant activity and inhibitory effect, on oleic acid-induced hepatic steatosis, of fractions and subfractions from oat (Avena sativa L.) ethanol extract / Food chem 124:900~905
1990 / A.O.A.C NO. 920.85, 1990. Methods of the association of official analytical chemists (15th edn)
Bourne DT / 1984 / Environmental and varietal differences in total beta-glucan contents of barley and the effectiveness of its breakdown under different malting conditions / J. Inst. Brew 90:306~310
Bryngelsson S / 2002 / Effects of commercial processing on levels of antioxidants in oats (Avena sativa L.) / J. Agric. Food Chem 50:1890~1896
Cai S / 2011 / In vitro antioxidant activity and inhibitory effect, on oleic acid-induced hepatic steatosis, of fractions and subfractions from oat (Avena sativa L.) ethanol extract / Food chem 124:900~905
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