Nutritional properties of oat-based beverages as affected by processing and storage
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...
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| Published in | Journal of the science of food and agriculture Vol. 87; no. 12; pp. 2294 - 2301 |
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| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
Chichester, UK
John Wiley & Sons, Ltd
01.09.2007
Wiley |
| Subjects | |
| Online Access | Get full text |
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| Abstract | 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 |
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| AbstractList | 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 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 Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 deg 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 deg 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. Abstract 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 B 6 and a 45–74% loss of phosphorus, zinc, calcium and iron. The steam‐injection UHT treatment caused a 60% loss of vitamin D 3 for both holding times and a 30% loss of vitamin B 12 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, D 3 and B 12 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 Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 DGC 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 DGC 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. Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 degrees 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 degrees 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 136 and a 45-74% loss of phosphorus, zinc, calcium and iron. The steam-injection UHT treatment caused a 60% loss of vitamin D-3 for both holding times and a 30% loss of vitamin B-12 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, D-3 and B-12 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. |
| Author | Zhang, Huanmei Önning, Gunilla Öste, Rickard Triantafyllou, Angie Öste |
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| Cites_doi | 10.1159/000012798 10.1016/S0260-8774(97)00082-4 10.1093/ajcn/77.6.1478 10.1111/j.1365-2621.1972.tb02671.x 10.1006/jcrs.2000.0349 10.1016/S0308-8146(02)00559-9 10.1533/9781855736658.2.247 10.1016/j.jfca.2005.04.014 10.1016/S0733-5210(88)80061-4 10.1016/S0308-8146(02)00249-2 10.3168/jds.S0022-0302(89)79151-7 10.1111/j.1365-2621.1993.tb04322.x 10.1079/PNS19900007 10.1007/s00394-006-0637-4 10.3168/jds.S0022-0302(02)74405-6 10.1017/S0021859600013058 10.1159/000012736 |
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| Keywords | 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 |
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| Snippet | 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... 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... Abstract Oat‐based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 °C for 64 weeks. The... Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 DGC for 64 weeks. The effects of... Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 deg C for 64 weeks. The effects of... Oat-based beverages enriched with vitamins and minerals were produced with common hydrothermal treatments and stored at 22 degrees C for 64 weeks. The effects... |
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| SubjectTerms | 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 |
| Title | Nutritional properties of oat-based beverages as affected by processing and storage |
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