Oat lipids

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 s...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 1999-02, Vol.76 (2), p.159-169
Main Authors: Zhou, M. (Charles Sturt University, Wagga Wagga.), Robards, K, Glennie-Holmes, M, Helliwell, S
Format: Article
Language:English
Subjects:
Analysis
AVENAS
AVOINE
Biological and medical sciences
Cereal and baking product industries
extraction
fatty acid
Food industries
Fundamental and applied biological sciences. Psychology
LIPIDE
LIPIDOS
LIPIDS
OATS
starch
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Summary: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.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-999-0213-1