TY - JOUR
T1 - Effect of pearling on dry processing of oats
AU - Wang, Ruohang
AU - Koutinas, Apostolis A.
AU - Campbell, Grant M.
PY - 2007/10
Y1 - 2007/10
N2 - An innovative oat dry processing, integrating pearling, dry milling and sifting, has been developed. The benefits of applying pearling included the production of bran-rich fractions enriched in specific bran layers and their corresponding chemical constituents, removal of trichomes and harmful surface-borne compounds such as aluminium, and microbial decontamination of pearled oat groats. The surface-borne trichomes of an Expression oat cultivar contained at least 126 ppm aluminium and were inhabited by at least three strains of bacteria up to a population of 380 000 colony forming units per gram of trichomes. A pearling process of 5 s depilated all trichomes, resulting in the complete removal of aluminium and bacteria from pearled oat groats. Chemical analysis of the bran-rich fractions (referred to as pearlings) revealed irregular distributions of minerals and protein, while moisture and starch contents increased with the amount of pearlings removed. Phosphorus analysis in the pearlings indicated that a pearling time interval from 20 to 50 s generated a fraction enriched in aleurone material to a level of 24%.
AB - An innovative oat dry processing, integrating pearling, dry milling and sifting, has been developed. The benefits of applying pearling included the production of bran-rich fractions enriched in specific bran layers and their corresponding chemical constituents, removal of trichomes and harmful surface-borne compounds such as aluminium, and microbial decontamination of pearled oat groats. The surface-borne trichomes of an Expression oat cultivar contained at least 126 ppm aluminium and were inhabited by at least three strains of bacteria up to a population of 380 000 colony forming units per gram of trichomes. A pearling process of 5 s depilated all trichomes, resulting in the complete removal of aluminium and bacteria from pearled oat groats. Chemical analysis of the bran-rich fractions (referred to as pearlings) revealed irregular distributions of minerals and protein, while moisture and starch contents increased with the amount of pearlings removed. Phosphorus analysis in the pearlings indicated that a pearling time interval from 20 to 50 s generated a fraction enriched in aleurone material to a level of 24%.
KW - Bacterial decontamination
KW - Dry milling
KW - Minerals
KW - Oats
KW - Pearling
UR - http://www.scopus.com/inward/record.url?scp=34247330959&partnerID=8YFLogxK
UR - https://www.journals.elsevier.com/journal-of-food-engineering
U2 - 10.1016/j.jfoodeng.2007.02.051
DO - 10.1016/j.jfoodeng.2007.02.051
M3 - Article
AN - SCOPUS:34247330959
VL - 82
SP - 369
EP - 376
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 3
ER -