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The quality value of oat flakes produced in different countries

 

 

 

Key words: 

oat flakes, chemical composition, sensory evaluation  

Summary       

Oats and its products, including oat  flakes, are rich in many bioactive ingredients, such as: dietary fibre, water-soluble β-glucans, compounds showing antioxidant activity, polyunsaturated fatty acids. Oat products have a hypocholesterolemic effect, and   meals based on them are characterized by a high nutritional value, also a relatively low energy density  causes a long-lasting feeling of satiety. In order to check out the chemical composition and sensory characteristics of oat flakes produced in different countries 15 flakes samples from 5 countries were investigated in present publication. Chemical composition of investigated samples did not differ statistically. There were no differences in water content as well as protein content, while the starch content variation is statistically important. The highest average starch content among the tested samples were found in the flakes from Slovakia and from England, and lowest from Sweden. The percent of dietary fiber did not differ much between samples except Swedish flakes, in which the highest level was observed. The highest level of fat was observed in the case of Polish flakes while the lowest one in English samples. The β- glucans content followed the same trend as total fiber in all the samples. The richest βglucan samples were found in Swedish material as in case of total fiber. The detailed analysis of mineral constituents shows that metallic elements are present on samples including: cadmium, chromium, iron, manganese, nickel, lead and zinc. Chromium was found only in Polish samples. The low level of other heavy metals i.e. lead was found in all samples. All the samples were rich in manganese, iron and zinc, however Swedish samples may be treated here as the best source of both zinc and iron.     Sensory evaluation revealed that in case of most investigated factors the samples did  not differ by means of statistical analysis. There were no differences in assessing mouthfeel of supernatant and flakes, color of supernatant as well as aroma. The only differences were found except the total sensory score in which English as well as Polish flakes were judged as the best.                                                                                                                                        
 
 prof. dr hab. inż. Bohdan ACHREM-ACHREMOWICZ 

Rzeszów Uniwersity Faculty of Biology and Agriculture Department of Technology and Plant Product Quality Assessment Department of Bioenergy Technologies ul. Ćwiklińskiej 1,

35-601 Rzeszów, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

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