The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat

The effects of different inactivating treatments including hot air roasting, normal-pressure steaming, high-pressure steaming, infrared roasting, and microwave heating on the storage properties and flavor quality of oats were studied. These methods significantly inactivated the lipase of oats, even if using infrared roasting treatment had a worse inhibition effect of hydrolysis. As a result, the storage properties of oats were improved with different inactivating treatments, except infrared roasting. PCA analysis showed that all the oat flours could be clearly discriminated by the electronic nose. Sensory evaluation showed that the qualities of oat flour were hot air roasting (7.25), infrared toasting (7.17), microwave heating (5.92), high-pressure steaming (5.85), and normal-pressure steaming (5.57). It was concluded that there was a significant relationship between inactivation treatment and oat flavor. That is to say dry heating resulted in more favorable sensory quality of oat flour.