The effects of three-thermal treatment on nutrient and processing quality of chinese oat tradition food

The three thermal treatment of oat processing is an important technology, which included the roasting oat seed before milling, dough making with boiling water, and steaming or cooking after processed into food. To investigate the influence of three-thermal treatment on oat physicochemical properties and nutritious component, the influence of three thermal treatment on protein, fat, β-glucan, calories, total starch and amylose content, viscosity characteristics, whiteness, hydrogen peroxidase activity of oat traditional food and sensory evaluation of different treatment were studied. The results showed that all the processing of roasting, boiling and steaming increased the content of total starch while they had no difference on the content of the amylose but reduced the active of hydrogen peroxide enzyme. The processing of roasting increased the crude fat content, peak viscosity and setback value, but the crude protein content, calories, β-glucan content, L value and initial pasting temperature were reduced. Boiling and steaming didn't show significant effect on the protein, calories and viscosity characteristics, but increased the content of β-glucan. Boiling showed no significant effect to the crude fat content but increased the L value and steaming increased the fat content but reduced the L value. The sensory evaluation of oat traditional food that was processed with the three-thermal treatment had the highest score. Generally speaking, as to the three-thermal treatment, roasting had most significant effect on the samples.