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SHELF-LIFE STABILITY OF OAT GROATS PROCESSED WITH SUPERHEATED STEAM

SHELF-LIFE STABILITY OF OAT GROATS PROCESSED WITH SUPERHEATED STEAM. D. Head 1 , S. Cenkowski 1 , S. Arntfield 2 K. Henderson 3 1 Biosystems Engineering, UofM, Winnipeg, MB 2 Food Science, UofM, Winnipeg, MB 3 Can-Oat Milling, Portage la Prairie, MB.

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SHELF-LIFE STABILITY OF OAT GROATS PROCESSED WITH SUPERHEATED STEAM

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  1. SHELF-LIFE STABILITY OF OAT GROATS PROCESSED WITH SUPERHEATED STEAM D. Head1, S. Cenkowski1, S. Arntfield2 K. Henderson3 1Biosystems Engineering, UofM, Winnipeg, MB 2Food Science, UofM, Winnipeg, MB 3Can-Oat Milling, Portage la Prairie, MB Presentated at the CSBE/SCGAB 2008 Annual Conference Vancouver, BC, July 13 - 16, 2008

  2. Oats are heat processed • to enhance stability (high lipid content, 5-7%) • to develop characteristic flavour • Routine industrial process includes: • Roasting, steaming and drying to • inactivate the fat splitting enzymes • Roasting at 88-115C for 90-104 min (up to 80% inactivation) • then steaming at 100-104C for 8-10 min • Grain is dried and…processed to • Commercial products (flour, bran, rolled oats)

  3. Limiting factors for storage and handling • Degradation of lipids via enzymatic hydrolysis followed by oxidation leading to rancidity and off-flavours development • Prevention: • Hydro-thermal inactivation of the lipolytic enzymes • The kiln drying operation is difficult to control, lengthy and not energy efficient • Risk of grain cross-contamination with microorganisms present in the air used for cooling of the grain after kiln drying • Superheated steam drying and processing is an attractive technology offering variety of advantages over the kiln drying

  4. Objective • to determine the shelf-life stability of oat groats processed with the optimum superheated steam parameters and stored at 21C Optimum SS processing conditions were established in previous studies: • steam temperature of 110C • steam velocity of 1 m/s • processing time of 10 and 14 min

  5. Materials and methods • Groats standard kilned at a commercial plant A and B • SS processed groats at 110C at 1m/s for 10 and 14 min (SS10 and SS14) • Storage at 21C for 6 months+ and measured: • Moisture content • Pasting viscosity at 64C (Rapid Visco Analyzer) • Hexanal and free fatty acids content • Sensory evaluation (flavour: oaty, toasted, raw, bitter, rancid) • Color determination (L, a, b values)

  6. Results Commercial plants Storage at 21C 110C, 10min and 14 min Plant A Plant B Fig. 1 Storage time effect on the final viscosity (at 64C (commercial plant A & B) or processed with superheated steam (SS)

  7. Storage at 21C Commercial plants 110C, 10min and 14 min Fig. 2 Moisture content of oat groats processed commercially (Plant A and B) or with SS at 110C and 1 m/s for 10 and 14 min.

  8. Storage at 21C Commercial plants 110C, 10min and 14 min Fig. 3 The effect of storage time on free fatty acids content of oat groats processed commercially or with superheated steam (SS) at 110C

  9. Commercial plants 110C, 10min and 14 min Storage at 21C 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 110C

  10. Storage at 21C Commercial plants 110C, 10min and 14 min Fig. 5 The effect of storage time on intensity of oaty flavour of oat groats processed commercially or with superheated steam (SS) at 110C

  11. Commercial plants 110C, 10min and 14 min Storage at 21C Fig. 6 The effect of storage time on intensity of toasted flavour of oat groats processed commercially or with superheated steam (SS) at 110C

  12. Commercial plants 110C, 10min and 14 min Storage at 21C Fig. 9 The effect of storage time on intensity of rancid flavour of oat groats processed commercially or with superheated steam (SS) at 110C

  13. Commercial plants 110C, 10min and 14 min Storage at 21C Fig.10 The effect of storage time on L value (lightness) of oat groats processed commercially or with superheated steam (SS) at 110C

  14. Summary • The shelf-life stability of oat groats processed with superheated steam at 110C for 10 and 14 min, and stored at 21C was acceptable and exceeded the intended storage time period of 6 months

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