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KMID : 0380620220540050468
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 5 p.468 ~ p.475
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Effect of pre-treatment of grains on physicochemical properties and antioxidant activities of oat pastes
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Son Yu-Rim
Kang Moon-Seok
Kim Hyun-Joo
Kim Mi-Hyang
Lee Jin-Young
Han Na-Rae
Lee Yu-Young
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Abstract
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The purpose of this study was to investigate physicochemical properties and antioxidant activity of pastes prepared from oat grains pretreated by various methods. Oat pastes designated as ROP, SOP, GOP and COP were made from roasted, steamed, and germinated oat grains as well as untreated grains as the control. The total solid contents of pastes ranged from 58.4% of SOP to 61.0% of GOP. Viscosities of ROP, SOP and GOP were lower than that of COP, but free sugar content of those was 9.2 times higher than that of COP. Avenanthramide content of ROP (83.6 μg/g) was highest and 1.7 times greater than COP. The pastes of pretreated grains showed an increase in antioxidant activities and functional components as compared to COP. Since ROP had the highest rate of increase in antioxidant activities and its avenanthramide contents remained high, ROP was expected to be highly applicable as food materials.
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KEYWORD
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Oat, Pretreatment, Paste, Physicochemical properties, Antioxidant activity
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