Effects of oat lipids on groat meal pasting properties

@inproceedings{Zhou1999EffectsOO,
  title={Effects of oat lipids on groat meal pasting properties},
  author={Meixue Zhou and Kevin Robards and Malcolm Glennie-Holmes and Stuart Helliwell},
  year={1999}
}
The Australian oat cultivar Yarran is unacceptable for human food use due to poor flavour, colour and texture. It has a high lipid content which contains a high proportion of oleic acid. It was compared with an acceptable variety, Mortlock, which has a characteristically lower lipid content with a lower proportion of oleic acid, to study the effect of lipid content on pasting properties of the oat meal. The lipids of both varieties were extracted with petroleum ether and were added back into… CONTINUE READING