Abstract
The aim of the study is to investigate the physicochemical and functional properties of different oat varieties for their future use as food ingredients. The objects of the study were five oat varieties: Krechet, Allur, Irtysh, Yakov, and Komes. The physicochemical characteristics of flour from the five oat varieties were determined. The amino acid composition of different oat varieties was determined using hydrolysis. Micrographs of oat flour samples were examined. The physicochemical quality indicators of bread were determined according to GOST R 58233-2018. Five oat varieties were characterized by their physicochemical and functional properties, and the amino acid composition of oats was determined. Sample No. 5 (Komes variety) showed the maximum protein content – 13.88 g, indicating the possibility of using it as a protein source for human nutrition, while sample No. 4 (Yakov variety) surpassed it in fiber content (18.76 g). Sample No. 1 (Krechet variety) showed the highest fat content – 6.67 g. The maximum moisture content was determined in sample No. 4 (Yakov variety) – 9.55 g. Sample No. 5 showed the maximum ash content – 6.09 g. Sample No. 2 (Allur variety) showed the maximum thousand grain weight – 36.74 g. Sample No. 4 (Yakov variety) demonstrated the highest water and oil absorption capacity. Sample No. 2 demonstrated the highest foaming capacity (20 %). Sample No. 4 would be a good fiber substitute and would also possess other functional properties, including total flavonoid and anthocyanin content. Micrographs of oat flour samples showed that the average granule size of oat starch samples ranged from 1.5 to 6.6 µm in Allur flour, 1.1 to 5.2 µm in Yakov flour, and 1.7 to 6.8 µm in Komes flour. A study of the quality of bread made from a mixture of oat and wheat flours revealed that it is recommended to add no more than 30 % of oat flour to the recipe, as this amount does not significantly alter the quality of the bread.
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Claims 12
Claim · model-written summary
The Komes variety (sample No. 5) had the maximum protein content, 13.88 g.
- Taxon
- OATS
Avena sativat0 - Material
- Komes varietye0
- Outcome
- protein contente0
- Direction
- maximume0
- Value
- 13.88 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“Sample No. 5 (Komes variety) showed the maximum protein content – 13.88 g”
Claim · model-written summary
The Yakov variety (sample No. 4) surpassed the Komes variety in fiber content, at 18.76 g.
- Taxon
- OATSAvena sativat0
- Material
- Yakov varietye0
- Outcome
- fiber contente0
- Direction
- surpassede0
- Value
- 18.76 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“sample No. 4 (Yakov variety) surpassed it in fiber content (18.76 g)”
Claim · model-written summary
The Krechet variety (sample No. 1) showed the highest fat content, 6.67 g.
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”
Claim · model-written summary
The Yakov variety (sample No. 4) had the maximum moisture content, 9.55 g.
- Taxon
- OATSAvena sativat0
- Material
- Yakov varietye0
- Outcome
- moisture contente0
- Direction
- maximume0
- Value
- 9.55 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“The maximum moisture content was determined in sample No. 4 (Yakov variety) – 9.55 g”
Claim · model-written summary
Sample No. 5 (Komes) showed the maximum ash content, 6.09 g.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“Sample No. 5 showed the maximum ash content – 6.09 g”
Claim · model-written summary
The Allur variety (sample No. 2) showed the maximum thousand grain weight, 36.74 g.
- Taxon
- OATSAvena sativat0
- Material
- Allur varietye0
- Outcome
- thousand grain weighte0
- Direction
- maximume0
- Value
- 36.74 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“Sample No. 2 (Allur variety) showed the maximum thousand grain weight – 36.74 g”
Claim · model-written summary
The Yakov variety (sample No. 4) demonstrated the highest water and oil absorption capacity.
- Taxon
- OATSAvena sativat0
- Material
- Yakov varietye0
- Outcome
- water and oil absorption capacitye0
- Direction
- higheste0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“Sample No. 4 (Yakov variety) demonstrated the highest water and oil absorption capacity”
Claim · model-written summary
Sample No. 2 demonstrated the highest foaming capacity, 20 %.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“OATS”
e0“Sample No. 2 demonstrated the highest foaming capacity (20 %)”
Claim · model-written summary
Average starch granule size in Allur oat flour ranged from 1.5 to 6.6 µm.
- Taxon
- oatAvena sativae0
- Material
- Allure1
- Outcome
- average granule size of oat starch samplese0
- Value
- 1.5 to 6.6 µme1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“average granule size of oat starch samples”
e1“from 1.5 to 6.6 µm in Allur flour”
Claim · model-written summary
Average starch granule size in Yakov oat flour ranged from 1.1 to 5.2 µm.
- Taxon
- oatAvena sativae0
- Material
- Yakove1
- Outcome
- average granule size of oat starch samplese0
- Value
- 1.1 to 5.2 µme1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“average granule size of oat starch samples”
e1“1.1 to 5.2 µm in Yakov flour”
Claim · model-written summary
Average starch granule size in Komes oat flour ranged from 1.7 to 6.8 µm.
- Taxon
- oatAvena sativae0
- Material
- Komese1
- Outcome
- average granule size of oat starch samplese0
- Value
- 1.7 to 6.8 µme1
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“average granule size of oat starch samples”
e1“1.7 to 6.8 µm in Komes flour”
Claim · model-written summary
Adding no more than 30 % oat flour to wheat-oat bread is recommended because this amount does not significantly alter bread quality.
- Taxon
- oatAvena sativae0
- Outcome
- quality of the breade0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“it is recommended to add no more than 30 % of oat flour to the recipe, as this amount does not significantly alter the quality of the bread”