Oat Kilning and Its Effects on Liquid Oat-Base Production

Area of Science:

• Food Science
• Agricultural Science
• Biochemistry

Background:

• Lipase activity in stored oats can increase, even with reduced moisture, impacting product quality.
• Industrial kilning methods are crucial for processing oat kernels before storage.
• Understanding kilning's effect on lipase and protein is vital for oat-based product development.

Purpose of the Study:

• To investigate the impact of an industrial kilning method on lipase inactivation and oat-base production.
• To determine the optimal kilning parameters for balancing lipase inactivation, protein solubility, and sensory attributes.
• To provide insights for the development of high-quality oat-based products.

Main Methods:

• Oat kernels were stored at different temperatures (room temperature, 37 °C) to assess lipase activity over time.
• Kilning treatments involving varying temperatures and relative humidity were applied to dehulled oat kernels.
• Protein solubility and lipase activity were measured post-kilning.
• Sensory trials were conducted to evaluate the aroma and quality of the final oat-base product.

Main Results:

• Storage of non-kilned oats led to increased lipase activity over 64 days.
• Kilning significantly impacted protein solubility and lipase inactivation.
• A specific kilning process (90 °C steam for 30 min, then 100 °C drying for 30 min) inactivated lipases while maintaining 42% protein solubility.
• Kilning improved the sensory aroma of the oat-base product but decreased overall protein content.

Conclusions:

• Kilning is a critical step in oat processing to control lipase activity and enhance sensory characteristics.
• The chosen kilning method effectively inactivates lipases, crucial for preventing off-flavors and extending shelf life.
• Balancing kilning parameters is necessary to optimize lipase inactivation, protein solubility, and nutritional value in oat-based products.