Claim · model-written summary
The Krechet variety (sample No. 1) showed the highest fat content, 6.67 g.
Avena sativaNot reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“Sample No. 1 (Krechet variety) showed the highest fat content – 6.67 g”
Title
PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF VARIOUS VARIETIES OF OATS
Yulia Ustinova; Dmitriy Borodulin; Maksim Prosin; et al. Bulletin of KSAU 2026. doi:10.36718/1819-4036-2026-1-227-237
Other claims from this paper (11)
- Observation The Komes variety (sample No. 5) had the maximum protein content, 13.88 g.
- Observation The Yakov variety (sample No. 4) surpassed the Komes variety in fiber content, at 18.76 g.
- Observation The Yakov variety (sample No. 4) had the maximum moisture content, 9.55 g.
- Observation Sample No. 5 (Komes) showed the maximum ash content, 6.09 g.
- Observation The Allur variety (sample No. 2) showed the maximum thousand grain weight, 36.74 g.
- Observation The Yakov variety (sample No. 4) demonstrated the highest water and oil absorption capacity.
- Observation Sample No. 2 demonstrated the highest foaming capacity, 20 %.
- Observation Average starch granule size in Allur oat flour ranged from 1.5 to 6.6 µm.
- Observation Average starch granule size in Yakov oat flour ranged from 1.1 to 5.2 µm.
- Observation Average starch granule size in Komes oat flour ranged from 1.7 to 6.8 µm.
- Recommendation Adding no more than 30 % oat flour to wheat-oat bread is recommended because this amount does not significantly alter bread quality.