Quality of oat groat and its products as affected by storage conditions

受储存条件影响的燕麦片及其产品的质量

• 批准号: 476434-2014
• 负责人: Ragaee, Sanaa
• 金额: $ 1.77万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Engage Grants Program
• 财政年份: 2014
• 资助国家: 加拿大
• 起止时间: 2014-01-01 至 2015-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=565211
• 关键词: Quality; oat; groat; its; products

Oats are compositionally and structurally unique among cereal grains. Compositionally, oats have the greatest lipid content of any cereal, ranging from 3 - 12% of the kernel (w/w) and averaging 5 - 9%. While these lipids are typically stored in the germ of most cereals, oats differ structurally by storing lipids in lipid bodies in the endosperm. These unique features make preserving oat quality difficult when viewed from a processing standpoint.

燕麦在谷物中具有独特的成分和结构。从组成上讲，燕麦的脂质含量是所有谷物中最高的，占籽粒的3 - 12%（w/w），平均为5 - 9%。虽然这些脂质通常储存在大多数谷物的胚芽中，但燕麦的结构不同在于将脂质储存在胚乳中的脂质体中。从加工的角度来看，这些独特的特征使得保持燕麦质量变得困难。