Properties of Oil Extracted from Oat Grains before and after the Roasting Process Conducted under Different Conditions

Abstract

Oat (Avena sativa L.) grains are an important source of protein, minerals and oil. They contain at least twice as much fat as other common cereals, such as wheat, barley or rye, and the fat contained in oat grains significantly contributes to their properties, including improved calorific value and nutritional quality. Heat treatment, particularly roasting, has long been considered the essential method of processing grains, as roasting effectively extends shelf life, provides a pleasant roasted flavor and improves taste. The paper covers the improving effect of the roasting process of the whole oat grain on the quality of the oil contained in the grains. A differential scanning calorimeter coupled with a high-pressure cell has been used to determine the oxidative stability of oil. A calorimetric bomb was applied to determine the whole grain calorific value and GC (Gas Chromatography) determined the fatty acid composition of oil.

Keywords

• oat
• oat oil
• fatty acid composition of oil
• calorific value of oat grains