Comparison Of Nutrition, Pasting Properties And Flavor Characteristics Of Husked And Naked Oat Flakes

When oat grains are processed into flakes, it is more convenient to eat, the taste is also improved, and oats nutrients almost all be retained, so that oat flakes become popular whole grain foods. However, Chinese consumers thought that oatmeal was light, a lot of consumers do not like it. The edible conveniencemade oat market continued to expand, oatmeal product range, but the quality of oat flakes is uneven, problems such as inconsistent quality, microbial exceeded, short shelf life, does not meet the people’s consumption habits and consumer’s confused choices and other issues exited. In order to solve the above problems, it is necessary to make a systematical analysison oat flakes in domestic and overseas markets. We analyze the nutritional characteristics of husked and naked oat flakesby measuring protein, fat, ash, β-glucan content and calories, analyze the pasting properties properties of husked and naked oat flakes by comparing gelatinization temperature, peak viscosity, breakdown and resuscitation value, and analyze the flavor characteristics of husked and naked oat flakes through sensory evaluation, electronic nose and electronic tongue system. The main results are as follows:(1) The protein content of naked oat flakes is higher than the husked oat flakes; naked oat flakeshave a significantly higher fat level than husked oat flakes(P <0.05), and almost twice; ash and β- glucan(P <0.05) content of husked oat flakes is higher than naked oats; energy of naked oat flakes was significantly higher than husked oat flakes(P <0.05).(2) the average gelatinization temperature of naked oat flakes temperature(74.73 ℃) is slightly higher than the husked oats(72.33 ℃). Peak viscosity(104.85cmg), breakdown(30.15cmg) and resuscitation value(93.12cmg) of husked oat flakes were significantly higher than naked oats(respectively 84.47 cmg, 18.99 cmg, 85.73cmg).(3) the sensory scoresof husked oat flakes were significantly higher than naked oats, especially, after brewing, oatmeal color, taste the soup, oatmeal taste, flavor scores were significantly higher than naked oats. But the aroma of naked oats is more rich and pure, and skin integrity and uniformity arebetter than husked oats.(4)electronic nose and electronic tongue system can efficiently distinguish naked and husked oat flakes separately and in combination will make better results.