By improving the quality of sweet fermented oats via roasting, this study systematically investigated the effects of different roasting time on the breakage rate, texture and sensory quality of the oats. Besides, the effects of roasting time on the changes in the contents of functional factors, such as β-glucan, total phenols, and total flavonoids, were also determined. The results showed that roasting significantly reduced the breakage rate of oats. When the oats were roasted for 6 min, their crushing rate was 50.86% lower than control. Compared with the control, the hardness, elasticity and chewiness of roasted oats significantly increased, and their comprehensive quality also significantly improved. Besides, the sensory score of the roasted oats was also the highest. Furthermore, roasting significantly increased the total phenolic content and decreased the total flavonoid content of sweet fermented oats, but it had no significant effect on the content of β-glucan. In conclusion, this research provides a guidance for industrial production of high-quality sweet fermented oats.
MA Chenrui
,
WANG Xinyu
,
Gui Ying
,
ZHANG Xiu
,
CAO Xiaohong
,
HAN Lihong
. Effects of roasting on qualities and functional factors of sweet fermented oats[J]. Food and Fermentation Industries, 2019
, 45(11)
: 199
-203
.
DOI: 10.13995/j.cnki.11-1802/ts.018971
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