Hietaniemi, Veli

Kaukovirta-Norja, Anu

Lehtinen, Pekka

Myllymäki, Olavi

Pihlava, Juha-Matti

Poutanen, Kaisa

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Development of functional oat ingredientsfor health food marketAnu Kaukovirta-Norja1, Olavi Myllymäki1, Juha-Matti Pihlava2, Veli Hietaniemi2, PekkaLehtinen1, Kaisa Poutanen11 VTT, P.O.Box 1000 FI-02044 VTT, Espoo, Finland, 2 MTT Agrifood Research Finland, FI-31600 Jokioinen, Finland•A superior source of soluble fibres plus phytochemicals,nutritionally valuable lipids, and high-quality protein.•The physiological effects of oat ?-glucans are well-documented.•Oat can be included into gluten-free diet.•The consumers are aware of the health-promoting properties ofoat.INTRODUCTIONRESULTSCONCLUSIONSA novel fractionation process with several benefits has been developed. The main advantages of this process are:•A dry process is economically more feasible than wet processes.•Lipid removal by supercritical extraction is efficient and the dry fractionation step benefits significantly from the defatted raw-material.•The process is mild and therefore heat labile bioactive compounds are better preserved.•Oat kernel components can be recovered in a native state e.g. b-glucan molecular weight is maintained at 2 million Daltons.DefattedOat fractionDry fractionationOat bran concentrate?-glucan » 40 %Starchyendosperm flourStarch fractionLow-fat protein fractionEndosperm cell wall fraction,> 50 % ?-glucansOATSupercritical extractionOil andlipid fractionsNOVEL OAT FRACTIONATION PROCESSKEY ELEMENTS AND SPECIAL FEATURES OF THEFRACTIONATION PROCESS• A unique dry fractionation process that gives fractions withhigher ?-glucan content than earlier received in similarprocesses (@ 40 % in main fraction)• The unit operations of the process:•Tailored pretreatment of the raw-material•Supercritical fluid extraction (SFCO2 extraction)Ø High pressure, moderate temperature•Milling and air-classification of low fat flour• Repeated milling and air-classification cycles can give aselection of versatile fractions.OAT IS AN OPTIMAL RAW-MATERIAL FOR HEALTH-PROMOTING FOODSGLOBAL SOLUBLE FIBRE MARKETS HIGH POTENTIAL:BETA-GLUCANS COMPOSE ONLY 1 %.  WHY?1) ?-glucans are technologically challenging in many applicationswhen compared to other soluble fibres.2) The connections between the molecular weight of ?-glucans,viscosity and health effects are not yet totally understood.3) The fractionation processes of oats are not alwaystechnologically feasible enough. The utilization of other fractions isthan concentrated beta-glucan ingredients is very low.4) Hydrolysis of oat lipids and subsequent oxidation can bringextra challenges for the shelf-life of oat ingredients and especiallyoat products.AIMTo develop a novel, technologically and economicallyfeasible fractionation process for oat to produce high fibre,protein, starch, and oil fractions.PROPERTIES AND BENEFITS OF THE MAIN FRACTIONS•Oat bran concentrateØ Properties: ?-glucan content » 40 %; A coarse, light-brownfraction; Molecular weight (2 Milj. Da)Ø High content of small bioactive compoundsØ Benefits in applications:ØLess needed to introduce sufficient amount of ?-glucansinto products, less ‘side compounds’that can causetechnological problems or reduce product qualityØHigh molecular weight gives more possibilities to tailorproperties for versatile product typesØLow fat content ® better stability against deterioration andoxidation•Starchy endosperm flourØ Protein content 20 - 25 %; ?-glucan content 0.4 –1.5 %; ?-glucan in native state;Ø Low fat contentØ Fine particle size•Protein fractionØ Protein content up to 75 %Ø Low fat contentØ Promising ingredient in non-dairy yoghurt-type products•Endosperm cell wall concentrateØ Subaleurone fraction and endosperm cell walls; Almost white,very light, cotton-like materialØ ?-glucan content > 50 %•Oat oil & lipidsØ Bright yellow colourØ High in oleic and linolic acids, contains polar lipids over 20 %Ø Resists oxidation very well, long shelf-life5.6 %9.6  %1-2 %82-83 % % 5-7 %

Development of functional oat ingredients for health food market

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