The Effects Of Three Thermal Treatment On Nutrient And Processing Quality Of Chinese OAT Tradition Food

The three thermal treatment of oat processing is an important technology, which includedthe roasting oat seed before milling, dough making with boiling water, and steaming orcooking after processed into food. It is a traditional processing method which have continuedfor2000years in oat production regions. The eating quality of oat products is greatly affectedby this processing method. To investigate the influence of three thermal treatment on oatphysicochemical properties and nutritious component, the influence of three thermaltreatment on physicochemical indexes, processing characteristics, starch property, and flavorcharacteristic of oat traditional food and sensory evaluation of different treatment werestudied. The main conclusions were as follows.1. The processing of roasting increased the crude fat content, total starch content, peakviscosity and setback value(P<0.05)，but the crude protein content(P<0.05), β-glucancontent(P<0.05), calories(P<0.05), L value and initial pasting temperature(P<0.05) werereduced. Boiling showed no significant effect to the protein content, crude fat content,calories, initial pasting temperature, peak viscosity and setback value, but increased the totalstarch content, β-glucan content and L value. Steaming did not show significant effect on theprotein content, calories, initial pasting temperature, but it increased the fat content, totalstarch content, β-glucan content, peak viscosity，setback value(P<0.05), and reduced the Lvalue. Roasting had most significant effect on the protein content, fat content, total starchcontent, β-glucan content and calories of samples.2. The results showed that all the processing of roasting，boiling and steaming had nodifference on the content of the amylase. Roasting did not show significant effect on thestarch granule, transparency of starch paste and water retention properties of starch, but thefreeze-thaw stability of starch paste was improved(P<0.05), the content of RS and RDS wereincreased(P<0.05), SDS content was reduced. Boiling showed no significant effect ontransparency of starch paste, RS，RDS, and SDS content, but increased the freeze-thawstability of starch paste, and reduced the water retention properties of starch. Steamingreduced the freeze-thaw stability of starch paste. Steaming did not show significant effect onthe RS and SDS content, but RDS content was increased. 3. The results showed that all the processing of roasting，boiling and steaming reducedthe active of hydrogen peroxide enzyme. The fatty acid compositions were changed afterroasting and steaming, but it was not changed after boiling. Electronic nose could distinguishbetween four samples with different treatments. Roasting show significant effect on thesesamples. The sensory evaluation of oat traditional food that was processed with the threethermal treatment had the highest score(P<0.05).Generally speaking, as to the three thermal treatment, roasting had most significant effecton the physical and chemical indicators, processing character, food flavors and odors of oattraditional food. steaming had most significant effect on the starch property, and boiling hadminimal impact on the samples.