Effect of steaming and baking on the quality of oat flour and its beverage
In this paper,oat gelatinization and beverage preparation were carried out by steaming and baking respectively.The main nutrients and microstructure of oat flour after the two heat treatments were deter-mined,and the digestibility of protein and starch and the prediction of glycemic index of oat flour during the simulated digestion process in vitro were investigated.The color difference,particle size,viscosity,pH val-ue,static stability and sensory evaluation of oat drink under different stirring shear were studied.The re-sults show that the content of moisture,protein and starch in oat flour decrease after heat treatment,but the content of fat do not change significantly.The changes in the morphology of oat flour after steaming are the most significant.Steaming and baking can increase the digestibility of protein and starch,and have little effect on the glycemic index.The color of oat drinks in baking treatment is darker,and the brightness of samples in steaming treatment group is higher.The oat beverage in the steaming group have smaller parti-cles,greater viscosity and greater stability,but the sensory scores are lower than those in the baking group,especially in terms of flavor and taste.The oat beverages in both groups obtain the highest sensory scores when the homogenization speed is 15 000 r·min-1.Roasting treatment is more beneficial to improve the flavor of oat beverages than steaming.
万方数据
维普
