Pekka Lehtinen and Anu Kaukovirta-Norja, VTT Technical Research Centre of Finland, VTT, Finland
OATS: Chemistry and Technology, Second Edition
Pages 143-156
DOI: https://doi.org/10.1094/9781891127649.009
ISBN: 978-1-891127-64-9
Abstract
Compared with other cereals, oats are known to contain a high amount of lipids. Many technological properties of oats, such as pasting properties and behavior during milling, extrusion, and baking, can be attributed to the high lipid content. Even though β-glucan is the most well-known health-promoting compound in oats, the nutritionally attractive fatty acids and sterols in lipids can enhance the healthy image of oats. However, the high lipid content can also have an adverse effect on the sensory quality of oat products. Therefore, during processing and storage of oat products, special attention should be paid to minimizing the occurrence of deteriorated lipid compounds.
Many comprehensive reviews have been previously published on oat lipids (Youngs 1978, 1986; Hammond 1983; Zhou et al 1999; Peterson 2002). In this chapter, the oat lipid data are updated, and special attention is paid to lipid changes during processing and storage.
