The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Nutritional properties of oat-based beverages as affected by processing and storage

På svenska

Author

Summary, in English

Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 degrees C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 degrees C on vitamins were investigated. Fatty acid profile, vitamin retention and dissolved oxygen concentration were monitored during storage. The decanting process caused a 47% increase of vitamin 136 and a 45-74% loss of phosphorus, zinc, calcium and iron. The steam-injection UHT treatment caused a 60% loss of vitamin D-3 for both holding times and a 30% loss of vitamin B-12 for 20 s. During 1 year of storage, oleic and linoleic acids were stable, whereas linolenic acid decreased only slightly, even in the iron-enriched variety. The dissolved oxygen concentration increased to a low value of 0.71 mg L-1 and reached a balance after 16 weeks. Most enriched vitamins except vitamins A, D-3 and B-12 were stable during ambient storage. Oat-based beverages with highly retained vitamins can be manufactured by adding vitamins prior to direct UHT treatment with a shorter holding time. Additionally, iron enrichment of such beverages, without affecting the fatty acid profile, can be achieved by filter sterilisation.

Publishing year

2007

Language

English

Pages

2294-2301

Publication/Series

Journal of the Science of Food and Agriculture

Volume

87

Issue

12

Document type

Journal article

Publisher

Wiley-Blackwell

Topic

  • Agricultural Science, Forestry and Fisheries

Keywords

  • dissolved oxygen concentration
  • sensory evaluation
  • mineral
  • vitamin
  • cereal
  • supplementation
  • fatty acids
  • thermal processing

Status

Published

ISBN/ISSN/Other

  • ISSN: 1097-0010