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Soluble oat components: effects of kilning on extraction and functionality
Eda Aktas-Akyildiz1, Buket Cetiner2
1Department of Food Engineering, Hitit University, Corum, Turkey.
Journal of the Science of Food and Agriculture
|July 28, 2026
Summary
Kilning oats reduced the extractability of key components like beta-glucan but improved the viscosity of soluble fractions. Oat soluble fractions remain valuable functional ingredients, even after kilning.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural Science
Background:
- Kilning is a thermal processing technique used for grains.
- This study investigates the impact of kilning on oat soluble fractions.
- Focuses on physicochemical and functional properties.
Purpose of the Study:
- To evaluate the effect of kilning on oat soluble fractions.
- To assess changes in composition, extractability, and functionality.
- To determine the suitability of kiln-treated oat fractions as functional ingredients.
Main Methods:
- Oat varieties were subjected to kilning prior to extraction.
- Physicochemical properties (protein, starch, beta-glucan, phytic acid) were analyzed.
- Functional properties including bile acid binding and viscosity were evaluated.
Main Results:
- Kilning did not alter inherent component content but reduced extractability.
- Beta-glucan concentration in soluble fractions ranged from 19.38% to 26.50%.
- Kiln-dried extracts showed reduced bile acid binding but increased viscosity and mineral content (Cu, K).
Conclusions:
- Oat soluble fractions retain beneficial properties post-kilning.
- Kilning can enhance specific functionalities like viscosity in oat extracts.
- Oat soluble fractions are viable functional ingredients for food and beverage applications.
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