Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat

Abstract

AbstractBackground and ObjectivesOat poses a challenge to the processing industry due to its relatively high lipid content and lesser‐known technological properties. Our aim was to investigate the impact of an industrial heat treatment procedure on the hydrolysis and oxidation deterioration processes, technological properties, and molecular composition of different oat cultivars.FindingsThe results showed that heat treatment stopped the hydrolysis of the fatty acid effectively. However, this did not slow down the oxidation processes. The viscosity decreased in the dough system, while it increased in the slurry as a result of heat treatment. In the heat‐treated samples, the molecular size of some proteins and fiber components increased, the solubility of the fiber components decreased, and the starch composition changed.ConclusionsDuring the oxidation process, the periodicity of peroxide formation was identified. The modification of technological properties can be explained by the molecular size and solubility changes taking place in proteins and fiber components.Significance and NoveltyObserving and interpreting the periodicity of peroxide formation can be important in inhibiting oxidation processes. Furthermore, we took the first step in examining the properties and changes of oat macromolecules.