Oats: a minor grain with major potential 2.1/Fred Gates.pdf · •Oats are a minor crop –Why are...
Transcript of Oats: a minor grain with major potential 2.1/Fred Gates.pdf · •Oats are a minor crop –Why are...
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Oats: a minor grain with
major potential
Fred Gates
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Outline
• Oats are a minor crop
– Why are we here?
• The potential of oats
– What are the benefits?
• Achieving the potential
– How to add value to oats?
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Oats a minor crop
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Cereal production worldwide
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Oat production
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Oat production (top five)
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THE POTENTIAL OF OATS
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Benefits of oats
● Oats are a valuable break crop in cereal
rotations reducing disease and weed
problems, require less fertiliser than
wheat, perform well in marginal areas
● High value animal feed
● Scientifically proven health benefits
● Well accepted by consumers
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EFSA Approved Health Claims:
Oat Beta-Glucan and Dietary Fibre
Article 13, Beta-Glucan
Maintenance of normal Blood Cholesterol Levels
Article 13, Beta-Glucan
Blood Glucose peak Reduction
Article 13, Oat Grain Fibre
Increase of Faecal Bulk
Article 14, Oat Beta-Glucan
Reduction of Blood Cholesterol and Risk of
development of Coronary Heart Disease
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Potential health benefits of oats
• Reduce asthma risk in children
• Boost nutrition profile of gluten-free diets
• Increase appetite-control hormones
• Oat beta-glucans improve immune system
defences
• Improve insulin sensitivity
Compiled by Whole Grains Council (USA) based on scientific publications
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Gluten free
• Oats are generally
considered suitable for
most people with coeliac
disease
• Cross-contamination can
be a problem
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ADDING VALUE TO OATS
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• Oat supply
– A minor crop
• Oat processing
– Flakes
– Breakfast cereals
– Biscuits
• Marketing
– Health claims
• Consumer demand
– Oats are seen as good
Supply and demand
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Oat mill processing
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Main issues with oats
• A minor grain– Supply fluctuates
– Quality attributes are not standardised
• Hulls– Naked oat varieties are available
– Losses during dehulling
• Rancidity– High levels of fat and lipolytic enzymes
– Stabilisation
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Quality of milling oats
Factor Requirement
Test weight, min. 51 kg/hl
Sound cultivated oats, min. 97%
Moisture, max. 13%
Foreign material, max. 3%
Wheat and barley, max. 2%
Heat-damages, max. 0.1%
Ergot Nil
Pesticides/chemicals None detected
Pests No live infestation
Thins (through 2 mm slotted screen), max. 5%
Free fatty acid, max. 8%
Giradet and Webster (2011)
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Breakage during impact
dehulling
• Size of the grain
• Moisture content
• Sprouting
• Speed of dehuller
• Impact ring
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Kilning
• Inactivates lipolytic enzymes
• Changes flavour and colour
• Reduces microbial levels
• Reduces vitamins
– Vitamin B1 losses averaged 30% (Ganssmann &
Vorwerck)
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Rancidity
• Hydrolytic rancidity
– Heat treatment to inactivate lipase
– Validating enzyme inactivation
• Oxidative rancidity
– Enzymatic and non-enzymatic processes
– Polar lipids are susceptible to non-enzymatic oxidation after heat treatment
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Stabilisation
• Enzyme inactivation temperature is
dependent on moisture content
• Industrially kilning times are typically 90 –
120 min
– Uneven temperature and moisture distribution in
the kiln
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Pasteurisation system for dry ingredients
Tubular spirals around a central
support cylinder
Tube heated by Joule effect due
to the IHS (Impedence
Heating System) principle
Unidirectional vibrations cause
movement of the particles
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Milling
• Flaking
– Either whole groats or steel-cut oats
– Steaming for about 30 minutes to raise moisture to about
15%
– Roll gap and oat size used to control flake thickness
• Oat flour and oat bran
• Fractionation
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Quality attributes of oat flakes
• Residues and contaminants
• Appearance• Size• Thickness• Specific weight• Breakage• Texture• Water absorption• Pasting• Composition
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CONSUMER PRODUCTS
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• Oat porridge
• Biscuits
• Flapjacks
• Muesli
• Baby food
Traditional oat products
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Innovative products
• Convenient porridge
• 100% oat bread
• Dairy substitutes
• Meat substitutes
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Oat Ingredients
• Colloidal oat flour
• Oat bran concentrates– Beta-glucan health claims
• Beta-glucan extracts
• Oat protein– Vegetable protein from non-GMO source
• Oat oil– Polar lipids and emulsification
• Oat starch
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General requirements for
food ingredients
• Safe
• Acceptable to consumers
• Process specific technical requirements
• Consistency is a key requirement for industry
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Quality attributes of oat
ingredients• Water absorption in a process
• Viscosity and texture
• Boil over
• Expansion during extrusion
• Stability over shelf life
• Oxidation, phase separation
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What next?
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THANK YOU!