Nutritional properties of oat-based beverages as affected by processing and storage

• Published in: Journal of the science of food and agriculture Vol. 87; no. 12; pp. 2294 - 2301
• Main Authors: Zhang, Huanmei, Önning, Gunilla, Triantafyllou, Angie Öste, Öste, Rickard
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.09.2007; Wiley
• Subjects: Agricultural Science, Forestry and Fisheries; Agricultural Sciences; beverages; Biological and medical sciences; cereal; Cereal and baking product industries; decanting; dissolved oxygen; dissolved oxygen concentration; enriched foods; fatty acids; Feeding. Feeding behavior; Food industries; food nutrient losses; food processing; food storage; Fundamental and applied biological sciences. Psychology; hot water treatment; Lantbruksvetenskap och veterinärmedicin; Lantbruksvetenskap, skogsbruk och fiske; lipid content; mineral; mineral content; oat products; oat-based beverages; oats; sensory evaluation; storage quality; supplementation; thermal processing; UHT treatment; Vertebrates: anatomy and physiology, studies on body, several organs or systems; vitamin; vitamin content; vitamins; Oat; Vitamin; Lipids; dissolved oxygen concentration; Sensory analysis; Concentration; Properties; Fatty acids; Inorganic element; Feeding; Warehousing; sensory evaluation; Food preservation; Cereal; thermal processing; Supplementation; mineral; Beverage; Dissolved oxygen
• ISSN: 0022-5142; 1097-0010; 1097-0010
• DOI: 10.1002/jsfa.2987

Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 °C for 64 weeks. The effects of decanting on the retention of native vitamins, minerals and fatty acids, and different UHT holding time (5 s or 20 s) at 140 °C on vitamins were investigated. Fatty acid profile, vitamin retention and dissolved oxygen concentration were monitored during storage. The decanting process caused a 47% increase of vitamin B₆ and a 45-74% loss of phosphorus, zinc, calcium and iron. The steam-injection UHT treatment caused a 60% loss of vitamin D₃ for both holding times and a 30% loss of vitamin B₁₂ for 20 s. During 1 year of storage, oleic and linoleic acids were stable, whereas linolenic acid decreased only slightly, even in the iron-enriched variety. The dissolved oxygen concentration increased to a low value of 0.71 mg L⁻¹ and reached a balance after 16 weeks. Most enriched vitamins except vitamins A, D₃ and B₁₂ were stable during ambient storage. Oat-based beverages with highly retained vitamins can be manufactured by adding vitamins prior to direct UHT treatment with a shorter holding time. Additionally, iron enrichment of such beverages, without affecting the fatty acid profile, can be achieved by filter sterilisation. Copyright © 2007 Society of Chemical Industry