Effect of toasting on physical,functional and antioxidant properties of flour from oat (Avena sativa L.) cultivars

Oat cultivars were toasted and studied for their physical properties (1000 kernel weight,bulk density,and l/b ratio). both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity,wac; oil absorption capacity,oac),color (l∗,a∗,b∗ values),and antioxidant (total phenolic content,tpc; antioxidant activity,aoa; metal chelating activity,mca; and total flavonoids content,tfc) properties. toasting resulted in significant (p < 0.05) decrease in physical parameters,hunter l∗ value,and tfc. however,it resulted in increase in wac,oac,hunter a∗ and b∗ values,tpc,aoa and metal chelating values. toasting increased tpc,aoa,and mca by 11.5–27.1%,29.1–53.6%,33.9–74.4%,respectively and decreased tfc by 23–40.1%. pearson correlation coefficients (r) were also calculated to study the relationships among various properties studied. aoa exhibited a positive correlation (r = 0.931,p < 0.05) with tpc which upon toasting showed a decrease (r = 0.851,p < 0.05). tpc,aoa,mca,and tfc of control oat cultivars varied from 1744 to 2687 μg gae/g,11.9% to 15.3%,28.4% to 46.2%,and 433 to 612 μg ce/g,respectively. © 2015