Improvement of Lipid Stability in Aqueous Processing of Oats

摘要

The general goal of the present work was to enhance the potential of oatutilization as food and in various industrial applications. The aim was to improve the lipid stability of oat products prepared by wet processing. For this purpose, wet processing of oats was studied in order to identify quantitatively significant lipid changes during processing. On the basis of these data, new technology was developed to eliminate the accumulation of unwanted lipid products in the final oat products. The essence of the strategy was to prevent the initiation of deleterious conversions of lipids during processing, concomitantly avoiding the use of additives and antioxidants in the final products.