Effect of drying temperature on quality of B-glucan in white oat grain

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dc.creatorLeandro da Conceição OLIVEIRA
dc.creatorMaurício OLIVEIRA
dc.creatorVolnei Luiz MENEGHETTI
dc.creatorSimone MAZZUTTI
dc.creatorLuciane Maria COLLA
dc.creatorMoacir Cardoso ELIAS
dc.creatorLuiz Carlos GUTKOSKI
dc.date2012
dc.date.accessioned2026-07-07T04:19:23Z
dc.descriptionOats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and functional properties of the grains. The objective of this study was to evaluate the effect of different drying temperatures on β-glucan quality in oat grains. Grains of oats (Avena sativa, L.), cultivar Albasul, harvested at harvest moisture content of 23% were submitted to stationary drying at air temperatures of 25, 50, 75, and 100 °C until they reached 13% moisture content. The β-glucan content was determined in samples of oat grains and extraction was performed using water as solvent at 90 °C. The β-glucan extract was evaluated for water holding capacity, water retention capacity, capacity of displacement, and gelation properties. Stationary of oat grains at air temperatures above 25 °C decreased the water holding capacity, whereas the content of β-glucan and the water retention capacity of β-glucan extract was affected at temperatures above 50 °C. Physical changes such as increased gelation capacity of the β-glucan extract occurred following drying at air temperature over 75 °C.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940114023
dc.identifier.urihttp://hdl.handle.net/123456789/457767
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.4 Vol.32
dc.subjectAgrociencias
dc.titleEffect of drying temperature on quality of B-glucan in white oat grain
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos