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http://dx.doi.org/10.11002/kjfp.2017.24.7.965

Effect of particle size of naked oat flours on physicochemical and antioxidant property  

Jun, Hyun-Il (Department of Food Science and Technology, Chonbuk National University)
Yoo, Sun-Hee (Agricultural Technology Center)
Song, Geun-Seoup (Department of Food Science and Technology, Chonbuk National University)
Kim, Young-Soo (Department of Food Science and Technology, Chonbuk National University)
Publication Information
Food Science and Preservation / v.24, no.7, 2017 , pp. 965-974 More about this Journal
Abstract
This study was carried out to investigate the effect of particle size of naked oat flour (NOF) on physicochemical property and antioxidant activity. The NOF was passed through $250{\mu}m$ and $160{\mu}m$ size sieves to obtain three fractions (fraction A: $250{\mu}m$ or more, fraction B: $160-250{\mu}m$, and fraction C: $160{\mu}m$ or less). Moisture, crude protein, crude fat, and crude ash contents of NOF were 8.4, 15.7, 10.0, and 1.8%, respectively, and these contents were increased as the particle size of NOF decreased. The mineral and free amino acid contents of NOF also had a similar tendency. The contents of total starch, amylose, starch damage, total dietary fiber, ${\beta}$-glucan, total phenolics, and flavonoids in NOF were 56.4%, 21.4%, 11.7%, 11.0%, 4.7%, $237.8{\mu}g/g$ and $90.9{\mu}g/g$, respectively. As the particle size of NOF decreased, total starch, amylose, and starch damage contents increased, whereas total dietary fiber, ${\beta}$-glucan, total phenolic and flavonoid contents decreased. Also, three antioxidant activities of NOF were closely correlated with their total phenolics and flavonoids contents, showing high correlation coefficient values ($R^2=0.87$ and 0.81, respectively).
Keywords
naked oat flour; particle size; carbohydrate; physicochemical property; antioxidant property;
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