Submitted to: Oat International Conference Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 7/30/1996
Publication Date: N/A
Interpretive Summary: A substantial portion of malted barley is used in food products as a sweetener, source of enzymes, or for flavor. Research was initiated to find out if malted oat would be suitable for similar or other food uses. Hull-less oats were used, because the hull is not palatable, and removing the hull may damage the germ, inhibiting malting. Oats have a much higher oil content than barley, and during malting, some of this oil is degraded to free fatty acids by the action of an enzyme called lipase. This is not desirable, because free fatty acids can lead to rancidity and off flavors. Further work will be done to identify oats with the least development of free fatty acids and malting conditions that minimize the degradation of lipids.
Technical Abstract: Hull-less oats (Avena sativa L.) were malted and the malts analyzed to determine their characteristics in consideration of possible food use. Thirty-one genotypes from the Cooperative Naked Oat Test from Ottawa were malted by steeping at 16 degrees to 45 percent moisture, germinating 6 days at l6 degrees, followed by kilning to 85 degrees. The oats and their malts were analyzed for lipid, free fatty acids, nitrogen, starch, beta-glucan and soluble sugars. Lipase activity was measured on oats and malted oats of eight genotypes. Malting decreased total lipid, N, starch and beta-glucan, and increased free fatty acids and soluble sugars. Lipase activity was lower in malted than unmalted oats, and was correlated with the decrease in lipid. There was no apparent relationship between lipase activity and increase in free fatty acids. The high content of free fatty acids and lipid of malted oat (compared to malted barley) may be a problem for stability and flavor of malted oat product.