贮藏时间和温度对燕麦籽粒品质及加工特性的影响

Effects of Storage Time and Temperature on Kernels Quality and Processing Characteristics of Oats

燕麦储藏过程中易发生陈化现象,会影响到其营养品质及加工品质。对不同贮藏温度(4℃及室温)条件下贮藏1年的燕麦籽粒,测定其水分、灰分、脂肪、蛋白质、淀粉、脂肪酸等营养成分含量变化,并考察其加工特性。结果表明:燕麦籽粒贮藏1年后,常规营养成分含量均下降,室温下贮藏的籽粒中淀粉、水分、脂肪等营养成分含量显著下降(P<0.05),且油酸、亚油酸、单不饱和脂肪酸、多不饱和脂肪酸的含量同样下降显著(P<0.05);4℃及室温条件下贮藏1年燕麦籽粒的加工特性都发生变化,其面团硬度增加,弹性和黏聚性均降低。但室温下贮藏后的加工特性变化较显著(P<0.05);随着加水量的增加,面团硬度下降,弹性和黏聚性均增大。

Oats are prone to aging during storage,which will affect their nutritional quality and processing quality.The contents of water,ash,fat,protein,starch and fatty acid in oat grains stored for one year at different storage temperatures (4 ℃ and room temperature) were determined,and the processing characteristics were investigated.The results showed that the content of conventional nutrients decreased after storage of oat kernels for one year.The contents of starch,water and fat in oat grains stored at room temperature decreased significantly(P<0.05),while the contents of oleic acid,linoleic acid,monounsaturated fatty acid and polyunsaturated fatty acid also decreased significantly(P<0.05).The processing characteristics of oat kernels stored at 4 ℃ and room temperature for one year changed as follows: the hardness of the dough increased,the elasticity and cohesiveness decreased,but the change was more significant after storage at room temperature(P<0.05).The hardness of the dough decreased and the elasticity and cohesiveness increased with the increase of water content.