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journal contributionposted on 2023-05-16, 16:28 authored by Meixue ZhouMeixue Zhou, Robards, K, Glennie-Holmes, M, Helliwell, S
Oats are a significant world crop. While nutritional interest in food oats has concentrated on oats as a source of dietary fiber, the lipid component has both nutritional and technological potential. Thus, the lipid fraction of the oat grain determines in large measure its energy content and has a significant impact on nutritional quality. The oat lipids mediate the pasting properties of oat starch and hence influence functionality. Lipids are also implicated in the flavor/off-flavor attributes of oats. These aspects of oat lipids are reviewed together with analytical methods for assessing the lipid content of oats.
Publication titleJournal of American Oil and Chemists Society
Department/SchoolTasmanian Institute of Agriculture (TIA)
PublisherAmerican Chemical Society
Place of publicationUnited States