Appendix A
Table A1.
Properties of oat grains, non-heated groats and heated groats. NIT, near infra-red transmittance; dm, dry matter; HLW, hectoliter weight; TSW, thousand seed weight. The standard deviations were maximums of 0.3, 0.4, 0.4, 1.0 and 1.0 in the NIT dm, NIT protein, NIT HLW, HLW and TSW, respectively.
Table A1.
Properties of oat grains, non-heated groats and heated groats. NIT, near infra-red transmittance; dm, dry matter; HLW, hectoliter weight; TSW, thousand seed weight. The standard deviations were maximums of 0.3, 0.4, 0.4, 1.0 and 1.0 in the NIT dm, NIT protein, NIT HLW, HLW and TSW, respectively.
| Native Grain | Non-Heated Groats | Heated Groats |
---|
Sample | NITdm | NIT Protein | NIT HLW | HLW | TSW | Hulls Lab | Hulls Mill | TSW | HLW | TSW | HLW |
---|
| (%) | (%) | (kg/hL) | (kg/hL) | (g) | (%) | (%) | (g) | (kg/hL) | (g) | (kg/hL) |
---|
1 | 88.2 | 13.7 | 60.6 | 57.7 | 36.7 | 56.0 | 55.5 | 16.2 | 71.8 | 15.2 | 66.5 |
2 | 88.3 | 14.6 | 60.5 | 56.6 | 34.5 | 51.1 | 76.2 | 16.9 | 63.4 | 16.7 | 66.7 |
3 | 89.3 | 11.2 | 64.0 | 58.7 | 35.1 | 51.8 | 55.6 | 16.9 | 67.2 | 23.8 | 71.3 |
4 | 88.3 | 10.4 | 64.3 | 61.0 | 38.3 | 55.1 | 23.5 | 17.2 | 70.3 | 15.5 | 69.7 |
5 | 89.2 | 11.6 | 63.1 | 58.5 | 38.9 | 67.3 | 57.7 | 12.7 | 65.2 | 15.9 | 68.1 |
6 | 89.1 | 9.1 | 65.9 | 61.6 | 38.7 | 56.2 | 51.2 | 17.0 | 69.7 | 19.1 | 72.7 |
7 | 87.5 | 11.0 | 61.8 | 60.7 | 42.3 | 37.2 | 63.8 | 26.6 | 56.1 | 16.9 | 69.5 |
8 | 86.9 | 11.5 | 62.6 | 62.6 | 52.4 | 38.9 | 59.9 | 32.0 | 58.1 | 16.6 | 71.1 |
9 | 88.0 | 11.8 | 61.0 | 59.5 | 44.0 | 32.8 | 67.7 | 29.6 | 56.4 | 15.5 | 68.4 |
10 | 87.8 | 15.8 | 57.7 | 55.2 | 32.4 | 35.4 | 51.0 | 20.9 | 65.3 | 16.2 | 70.0 |
11 | 87.7 | 9.3 | 62.6 | 60.1 | 35.4 | 56.2 | 44.6 | 15.5 | 74.6 | 20.4 | 73.6 |
12 | 87.8 | 14.6 | 62.9 | 60.6 | 36.0 | 45.2 | 42.3 | 19.7 | 67.4 | 19.4 | 70.5 |
13 | 88.7 | 12.6 | 64.0 | 60.0 | 34.7 | 46.7 | 41.6 | 18.5 | 70.6 | 17.7 | 70.1 |
14 | 88.4 | 13.7 | 61.6 | 58.9 | 38.7 | 49.9 | 46.4 | 19.4 | 67.9 | 22.1 | 70.3 |
15 | 88.9 | 14.8 | 61.2 | 57.9 | 35.6 | 60.0 | 39.3 | 14.2 | 66.4 | 18.2 | 70.2 |
16 | 87.6 | 14.1 | 63.5 | 61.8 | 36.4 | 53.9 | 39.5 | 16.8 | 71.8 | 20.8 | 72.1 |
17 | 90.8 | 15.0 | 67.6 | 60.7 | 32.5 | 49.2 | 52.6 | 16.5 | 70.7 | 17.8 | 71.6 |
18 | 89.8 | 11.1 | 65.8 | 60.4 | 36.6 | 40.1 | 49.1 | 21.9 | 72.4 | 21.0 | 72.3 |
19 | 87.9 | 11.1 | 65.1 | 61.9 | 32.6 | 42.7 | 54.7 | 18.7 | 72.1 | 21.1 | 72.8 |
20 | 87.7 | 14.0 | 63.9 | 61.3 | 36.6 | 50.8 | 37.1 | 18.0 | 70.0 | 20.4 | 72.7 |
21 | 89.5 | 15.7 | 65.0 | 59.9 | 29.2 | 64.7 | 48.2 | 10.3 | 66.6 | 19.0 | 70.7 |
22 | 88.0 | 12.4 | 62.2 | 60.4 | 42.5 | 63.1 | 49.7 | 15.7 | 70.2 | 17.6 | 70.8 |
23 | 88.7 | 10.9 | 62.0 | 58.3 | 42.5 | 33.2 | 66.4 | 28.4 | 68.1 | 18.1 | 70.8 |
24 | 90.2 | 11.5 | 66.4 | 60.4 | 40.7 | 33.4 | 69.4 | 27.1 | 71.2 | 14.6 | 69.2 |
25 | 88.5 | 12.1 | 59.6 | 56.3 | 44.6 | 32.4 | 67.6 | 30.2 | 69.3 | 18.8 | 69.8 |
26 | 88.2 | 12.7 | 61.7 | 60.9 | 43.0 | 26.8 | 47.5 | 31.5 | 70.7 | 18.4 | 70.4 |
27 | 89.0 | 12.1 | 56.2 | 52.6 | 34.4 | 14.1 | 61.8 | 29.5 | 67.7 | 20.2 | 71.4 |
28 | 88.2 | 14.5 | 61.7 | 57.4 | 35.7 | 24.7 | 49.4 | 26.9 | 69.1 | 21.7 | 72.1 |
29 | 88.6 | 13.1 | 62.0 | 58.0 | 36.8 | 21.9 | 62.7 | 28.8 | 65.2 | 20.2 | 71.5 |
30 | 87.3 | 12.0 | 60.0 | 58.2 | 44.0 | 36.2 | 76.4 | 28.1 | 70.8 | 15.9 | 69.3 |
Table A2.
Color properties of oat grains, non-heated groats, heat-treated groats and heated oat flour. The grain color is presented as the L*, a*, b* color spacer defined by the International Commission of Illumination (CIE). H, hue; C, chroma. The standard deviations were maximums of 2.9, 1.0, 2.0, 2.7 and 2.1 in L*, a*, b*, hue and chroma, respectively.
Table A2.
Color properties of oat grains, non-heated groats, heat-treated groats and heated oat flour. The grain color is presented as the L*, a*, b* color spacer defined by the International Commission of Illumination (CIE). H, hue; C, chroma. The standard deviations were maximums of 2.9, 1.0, 2.0, 2.7 and 2.1 in L*, a*, b*, hue and chroma, respectively.
| Native Grains | Non-Heated Groats | Heated Groats | Heated Oat Flour |
---|
| L* | a* | b* | H | C | L* | a* | b* | H | C | L* | a* | b* | H | C | L* | a* | b* | H | C |
---|
F1 | 62 | 5.2 | 19.4 | 74.9 | 20.1 | 63.4 | 5.5 | 17.7 | 72.7 | 18.6 | 66.8 | 4.5 | 17.4 | 75.7 | 18 | 89.7 | 0.9 | 7.7 | 83.3 | 7.8 |
F2 | 64.5 | 4.9 | 19.6 | 76 | 20.2 | 61.3 | 5.5 | 17.1 | 72 | 18 | 66.9 | 4.3 | 16.7 | 75.6 | 17.2 | 90.3 | 0.9 | 7 | 82.9 | 7 |
F3 | 60 | 4.9 | 18.8 | 75.2 | 19.4 | 61.2 | 5.3 | 18.3 | 74 | 19.1 | 64.2 | 4.7 | 19.4 | 76.4 | 20 | 89.1 | 0.7 | 8.1 | 84.7 | 8.1 |
F4 | 58.3 | 5.2 | 19 | 74.7 | 19.7 | 63.3 | 4.9 | 17.8 | 74.7 | 18.5 | 68.3 | 3.8 | 17.9 | 78 | 18.3 | 89.5 | 0.7 | 7.6 | 84.8 | 7.6 |
F5 | 57 | 4 | 16 | 76 | 16.5 | 61.1 | 4.9 | 17.3 | 74 | 18 | 65.2 | 4.4 | 18.1 | 76.4 | 18.6 | 89.5 | 0.8 | 7.4 | 84.2 | 7.4 |
F6 | 58.7 | 5.1 | 18.3 | 74.6 | 19 | 60.7 | 5.1 | 17.7 | 73.9 | 18.5 | 65.4 | 4.6 | 17.6 | 75.3 | 18.2 | 89.5 | 0.8 | 7.8 | 84.1 | 7.8 |
F7 | 57.9 | 4.7 | 17.5 | 75 | 18.1 | 60.3 | 5 | 19.1 | 75.5 | 19.7 | 62.7 | 4.3 | 20.7 | 78.2 | 21.2 | 88.5 | 0.5 | 9.4 | 86.7 | 9.4 |
F8 | 58.9 | 5 | 17.9 | 74.3 | 18.6 | 59.1 | 5.4 | 18.3 | 73.6 | 19.1 | 67.2 | 4 | 18.8 | 78.1 | 19.2 | 89.8 | 0.7 | 7.6 | 85 | 7.6 |
F9 | 55.7 | 5.4 | 16.6 | 72 | 17.4 | 58.5 | 5.5 | 17.1 | 72.1 | 17.9 | 64.9 | 4.8 | 17.7 | 74.9 | 18.3 | 89 | 0.9 | 7.8 | 83.5 | 7.9 |
F10 | 64.6 | 4.4 | 19.3 | 77.2 | 19.8 | 61.3 | 5.7 | 17.4 | 71.9 | 18.3 | 64.5 | 5.2 | 17.7 | 73.7 | 18.4 | 90.3 | 0.9 | 7.2 | 82.9 | 7.2 |
F11 | 59.3 | 5.3 | 19.4 | 74.8 | 20.1 | 62.7 | 4.6 | 17.1 | 75 | 17.7 | 66.3 | 3.9 | 18.2 | 77.8 | 18.6 | 88.6 | 0.9 | 8.7 | 84.1 | 8.8 |
F12 | 58.2 | 3.9 | 16.3 | 76.6 | 16.8 | 61.1 | 4.8 | 16.9 | 74.3 | 17.6 | 62.9 | 4.4 | 18.5 | 76.5 | 19 | 88.5 | 1 | 7.8 | 83 | 7.8 |
F13 | 62.2 | 4.6 | 19.3 | 76.4 | 19.8 | 63.3 | 5 | 18.2 | 74.7 | 18.9 | 64.9 | 4.6 | 18.2 | 75.9 | 18.8 | 89.3 | 0.9 | 8.4 | 83.8 | 8.5 |
F14 | 62.2 | 5.7 | 19.9 | 74.1 | 20.7 | 63.8 | 5.3 | 18.2 | 73.8 | 19 | 64.5 | 4.7 | 19.1 | 76.3 | 19.6 | 89.8 | 0.9 | 8.2 | 84.1 | 8.2 |
F15 | 62.2 | 4.4 | 18.5 | 76.5 | 19 | 65.2 | 4.7 | 17.3 | 75 | 17.9 | 64.2 | 4.7 | 18.2 | 75.6 | 18.8 | 89 | 0.8 | 7.9 | 84.5 | 7.9 |
F16 | 59.2 | 4.5 | 18.3 | 76.3 | 18.9 | 61.4 | 4.5 | 16.3 | 74.5 | 16.9 | 63.2 | 5 | 18.6 | 75.1 | 19.2 | 88.9 | 1 | 8.2 | 83.1 | 8.2 |
F17 | 64.7 | 4.6 | 19.2 | 76.4 | 19.7 | 61.5 | 5.6 | 17.5 | 72.2 | 18.4 | 65.1 | 4.5 | 18.2 | 76.1 | 18.8 | 89.3 | 0.8 | 8.3 | 84.5 | 8.3 |
F18 | 59.5 | 4.7 | 17.8 | 75.2 | 18.4 | 60.1 | 4.9 | 17.4 | 74.3 | 18.1 | 64.1 | 4.2 | 18.8 | 77.5 | 19.2 | 88.6 | 0.9 | 8.8 | 84.4 | 8.9 |
F19 | 61.4 | 5.1 | 18.7 | 74.8 | 19.4 | 61.9 | 5 | 17.7 | 74.2 | 18.4 | 64 | 4.5 | 20 | 77.3 | 20.5 | 88.7 | 1 | 9.2 | 83.9 | 9.3 |
F20 | 59.3 | 5.2 | 19.3 | 75 | 19.9 | 62 | 4.7 | 17 | 74.3 | 17.6 | 63.2 | 4.6 | 18.8 | 76.2 | 19.4 | 89 | 1 | 8.2 | 83.4 | 8.3 |
F21 | 58.8 | 4.5 | 17.1 | 75.4 | 17.6 | 63.2 | 4.8 | 17.8 | 75 | 18.5 | 62.3 | 4.7 | 18.5 | 75.8 | 19.1 | 88 | 1 | 8.7 | 83.2 | 8.8 |
F22 | 60.1 | 5.1 | 19 | 75 | 19.7 | 63.7 | 4.6 | 17.8 | 75.5 | 18.4 | 66.1 | 4.1 | 17.4 | 76.8 | 17.9 | 89.4 | 0.8 | 8.1 | 84.5 | 8.1 |
F23 | 58.7 | 4.3 | 17 | 75.8 | 17.5 | 61.4 | 4.7 | 18.8 | 75.9 | 19.4 | 65.4 | 4.2 | 20.9 | 78.5 | 21.3 | 89.7 | 0.5 | 9 | 86.9 | 9 |
F24 | 65.4 | 5.2 | 20.5 | 75.9 | 21.2 | 63.7 | 4.8 | 20.1 | 76.5 | 20.6 | 68.4 | 3.2 | 20.9 | 81.2 | 21.1 | 90.2 | 0.4 | 8.9 | 87.1 | 9 |
F25 | 57.4 | 4 | 17.5 | 77.1 | 18 | 62.3 | 4.8 | 19.1 | 75.9 | 19.7 | 67.3 | 3.7 | 19.4 | 79.2 | 19.8 | 89.3 | 0.5 | 8.3 | 86.4 | 8.3 |
F26 | 55 | 5.4 | 16.5 | 71.9 | 17.4 | 59.1 | 5.1 | 17.8 | 73.8 | 18.5 | 65.1 | 4.5 | 19.1 | 76.6 | 19.7 | 89.2 | 0.9 | 8 | 83.8 | 8.1 |
F27 | 58.1 | 4.2 | 17.1 | 76.1 | 17.7 | 59.8 | 4.8 | 18.1 | 75.3 | 18.7 | 64.9 | 4.4 | 18.7 | 76.6 | 19.2 | 89.2 | 0.7 | 8.6 | 85.4 | 8.6 |
F28 | 59.4 | 4.6 | 18.7 | 76.1 | 19.3 | 58.9 | 5.2 | 17 | 73 | 17.8 | 61.2 | 4.8 | 18.8 | 75.6 | 19.4 | 88.7 | 0.6 | 8.4 | 85.9 | 8.4 |
F29 | 56.5 | 4.5 | 17.3 | 75.3 | 17.9 | 59.1 | 4.2 | 17.5 | 76.3 | 18 | 62.3 | 4.5 | 19 | 76.6 | 19.5 | 88.8 | 0.8 | 8.3 | 84.5 | 8.4 |
F30 | 56.9 | 4.1 | 16.4 | 75.9 | 16.9 | 62.9 | 4.4 | 19.6 | 77.4 | 20.1 | 65.2 | 3.9 | 18.5 | 78.1 | 18.9 | 88.9 | 0.5 | 8.7 | 86.4 | 8.7 |
Table A3.
Chemical composition of 30 non-heated oat flours. All of the results are on a dry matter basis (%). SAFA, MUFA and PUFA are presented as shares of total fatty acids (%).
Table A3.
Chemical composition of 30 non-heated oat flours. All of the results are on a dry matter basis (%). SAFA, MUFA and PUFA are presented as shares of total fatty acids (%).
Sample Number | Dry Matter | Starch | Protein | Lipid | SAFA | MUFA | PUFA | Ash | β-Glucan |
---|
1 | 89.6 | 63.5 | 17.2 | 7.6 | 19.1 | 37.8 | 38.9 | 2.5 | 5.6 |
2 | 89.2 | 61.1 | 18.3 | 7.6 | 19.3 | 36.8 | 40.0 | 2.4 | 5.8 |
3 | 90.5 | 67.4 | 13.9 | 7.7 | 17.5 | 37.2 | 41.3 | 2.1 | 4.6 |
4 | 89.6 | 72.1 | 12.4 | 7.1 | 17.8 | 36.2 | 41.8 | 2 | 5 |
5 | 90.1 | 70.4 | 13.8 | 7.1 | 18.3 | 36.4 | 40.8 | 2.4 | 4.1 |
6 | 90.1 | 74.6 | 11.4 | 6.9 | 16.9 | 34.2 | 44.3 | 1.9 | 4.2 |
7 | 87.8 | 73.1 | 13.4 | 8.4 | 16.5 | 38.3 | 41.1 | 1.9 | 4.7 |
8 | 87 | 75.3 | 13 | 6.1 | 17.7 | 32.6 | 44.1 | 2.1 | 4.8 |
9 | 88 | 71.1 | 12.6 | 7.5 | 17.7 | 33.9 | 44.0 | 1.9 | 5.8 |
10 | 88.4 | 60.4 | 20.3 | 8.5 | 19.6 | 39.2 | 37.6 | 2.6 | 6.5 |
11 | 88.8 | 63.8 | 11.9 | 7.5 | 17.8 | 35.9 | 41.8 | 1.9 | 5.4 |
12 | 89.5 | 52.9 | 18.9 | 7.9 | 18.4 | 37.7 | 40.1 | 2.5 | 5.9 |
13 | 89.3 | 63.3 | 15 | 7 | 19.0 | 37.0 | 40.1 | 2 | 4.1 |
14 | 89.3 | 56.8 | 17.1 | 8.4 | 18.0 | 40.0 | 38.7 | 2.2 | 5.1 |
15 | 90 | 55 | 19.1 | 9.5 | 18.4 | 41.9 | 36.6 | 2.3 | 6.5 |
16 | 89.4 | 54.8 | 18 | 6.7 | 19.1 | 35.4 | 41.4 | 2.2 | 5.3 |
17 | 91.1 | 56.6 | 17.5 | 9.4 | 18.1 | 42.4 | 36.6 | 2.1 | 4.3 |
18 | 91 | 54.1 | 13.9 | 9.6 | 18.0 | 41.4 | 37.6 | 2.4 | 6.1 |
19 | 90.6 | 53.6 | 14.1 | 8.9 | 18.0 | 39.1 | 39.4 | 2.3 | 6.3 |
20 | 90.5 | 58.2 | 17.8 | 6.4 | 18.2 | 35.9 | 41.5 | 2.3 | 5.2 |
21 | 89.9 | 46.6 | 20.5 | 8.2 | 17.7 | 38.2 | 40.5 | 2.5 | 6.7 |
22 | 89 | 58.4 | 15.6 | 6.7 | 19.0 | 35.7 | 41.2 | 1.7 | 4.9 |
23 | 92.3 | 59.6 | 13.5 | 7.6 | 16.5 | 37.2 | 42.8 | 2.1 | 3.6 |
24 | 92.2 | 58.6 | 14.7 | 7.5 | 16.3 | 37.1 | 42.9 | 2.2 | 5.6 |
25 | 89.8 | 54.8 | 15.7 | 6 | 17.6 | 33.9 | 43.9 | 2.4 | 3.8 |
26 | 88.8 | 58.6 | 15.1 | 7.4 | 17.9 | 36.7 | 41.8 | 2 | 6.1 |
27 | 90.8 | 56.9 | 14.7 | 7.2 | 18.1 | 36.6 | 41.2 | 2.4 | 5.1 |
28 | 90.7 | 51.9 | 18.5 | 8.8 | 18.6 | 39.5 | 38.5 | 2.5 | 5.6 |
29 | 90.7 | 54 | 16.1 | 7.9 | 19.1 | 37.0 | 40.4 | 2.5 | 4.6 |
30 | 88.3 | 61.2 | 14.8 | 7.1 | 16.9 | 35.0 | 43.8 | 2.2 | 4 |
Table A4.
Chemical composition of 30 heated oat flours. The starch, protein, fat, ash, total dietary fibre and β-glucan results are presented on a dry matter basis (%). SAFA, MUFA and PUFA are presented as shares of the total fatty acids (%).
Table A4.
Chemical composition of 30 heated oat flours. The starch, protein, fat, ash, total dietary fibre and β-glucan results are presented on a dry matter basis (%). SAFA, MUFA and PUFA are presented as shares of the total fatty acids (%).
Sample | Dry Matter | Starch | Protein | Lipid | SAFA | MUFA | PUFA | Ash | Total Dietary Fibre | β-Glucan |
---|
F1 | 90.7 | 61.7 | 16.6 | 7.5 | 19.1 | 38.5 | 38.2 | 2.2 | 10.7 | 4.2 |
F2 | 90.8 | 59.7 | 18.1 | 7.1 | 19.7 | 37.0 | 39.0 | 2.3 | 11.7 | 4.6 |
F3 | 91 | 65.8 | 13.1 | 7.2 | 17.7 | 36.9 | 40.7 | 2 | 11.2 | 4.1 |
F4 | 89.2 | 67.7 | 12.4 | 6.6 | 18.3 | 37.0 | 40.0 | 1.9 | 10.3 | 3.8 |
F5 | 90.9 | 65.9 | 14.2 | 6.8 | 18.6 | 36.7 | 39.6 | 2.1 | 10.4 | 4.2 |
F6 | 90.7 | 71.9 | 10.6 | 6.4 | 17.3 | 34.7 | 42.9 | 1.7 | 8.5 | 3.9 |
F7 | 90.9 | 69.8 | 12.3 | 7.5 | 16.6 | 38.1 | 40.8 | 1.8 | 10.3 | 3.7 |
F8 | 90 | 70.5 | 12.8 | 5.4 | 17.6 | 33.0 | 43.7 | 1.9 | 11.3 | 4.1 |
F9 | 90.5 | 69 | 13 | 6.8 | 17.9 | 34.1 | 43.2 | 1.7 | 10.8 | 4.4 |
F10 | 90.7 | 58.4 | 19.2 | 8.2 | 19.4 | 39.9 | 36.9 | 2.1 | 10.6 | 4.4 |
F11 | 88.7 | 67.4 | 11.2 | 7.1 | 17.8 | 36.1 | 42.0 | 1.7 | 10.5 | 3.5 |
F12 | 88.7 | 61 | 18.2 | 7.4 | 18.2 | 37.8 | 40.1 | 2 | 11.7 | 3.9 |
F13 | 88.2 | 65.1 | 15.8 | 7.1 | 18.9 | 37.2 | 39.7 | 2 | 13.2 | 3.9 |
F14 | 89.1 | 60.1 | 17 | 8 | 18.0 | 39.7 | 38.4 | 1.9 | 13 | 3.9 |
F15 | 88.4 | 57.8 | 18.2 | 8.9 | 18.3 | 41.7 | 36.6 | 2 | 12.8 | 4.3 |
F16 | 88.3 | 61.5 | 17.3 | 6.8 | 19.0 | 35.4 | 41.5 | 2 | 11.3 | 4.6 |
F17 | 88.5 | 58.9 | 18 | 9.3 | 18.1 | 42.2 | 36.5 | 2 | 10.8 | 3.8 |
F18 | 88.4 | 63 | 13.5 | 9.4 | 17.9 | 41.4 | 37.4 | 1.9 | 12 | 4.1 |
F19 | 88.4 | 62.8 | 13.1 | 8.1 | 17.9 | 39.3 | 39.2 | 1.8 | 12.2 | 3.9 |
F20 | 88.5 | 62.4 | 16.7 | 6.5 | 18.1 | 36.0 | 41.3 | 2 | 11.3 | 3.9 |
F21 | 89 | 57.8 | 19 | 8.1 | 17.7 | 38.1 | 40.6 | 2.1 | 12.3 | 4.6 |
F22 | 88.7 | 62.8 | 15.7 | 6.2 | 19.0 | 35.7 | 41.2 | 1.6 | 11 | 4 |
F23 | 87.6 | 63.3 | 13.6 | 7.1 | 16.4 | 36.8 | 42.6 | 1.9 | 10.5 | 3.4 |
F24 | 87.7 | 63.6 | 14.2 | 6.9 | 16.1 | 36.3 | 43.2 | 1.9 | 11 | 3.2 |
F25 | 87.8 | 62.1 | 16.4 | 6 | 17.6 | 33.3 | 43.9 | 2 | 10.4 | 3.7 |
F26 | 87.6 | 62.8 | 15.2 | 7.3 | 17.9 | 35.6 | 42.1 | 1.7 | 11 | 4.1 |
F27 | 87.8 | 62.1 | 16.3 | 6.9 | 19.1 | 35.7 | 40.8 | 1.7 | 11.4 | 4.1 |
F28 | 87.89 | 60.4 | 16.4 | 7.6 | 18.6 | 39.4 | 38.3 | 2 | 11.9 | 4.2 |
F29 | 88.28 | 62.7 | 16.1 | 8 | 19.2 | 36.4 | 40.2 | 1.9 | 11 | 3.9 |
F30 | 87.71 | 63.8 | 14.6 | 6.8 | 16.8 | 34.5 | 43.7 | 1.9 | 9.5 | 2.9 |
Table A5.
Pearson correlation coefficients of 30 native oat grain and non-heated flour properties. The color values are L*, a* and b*. NIT, near-infrared transmittance; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
Table A5.
Pearson correlation coefficients of 30 native oat grain and non-heated flour properties. The color values are L*, a* and b*. NIT, near-infrared transmittance; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
| | Parameter | X1 | X2 | X3 | X4 | X5 | X6 | X7 | X8 | X9 | X10 | X11 | X12 | X13 | X14 | X15 | X16 | X17 | X18 | X19 | X20 | X21 | X22 |
---|
Grain | X1 | Color value L* | 1.0 | - | 0.81 ** | 0.37 * | - | - | −0.43 * | - | - | 0.49 ** | 0.43 * | - | −0.39 * | - | - | 0.40 * | 0.37 * | - | 0.51 ** | −0.54 ** | - | - |
| X2 | Color value a* | - | 1.0 | 0.54 ** | - | - | 0.41 * | - | - | - | - | - | - | - | - | - | - | - | - | - | - | −0.52 ** | - |
| X3 | Color value b* | 0.81 ** | 0.54 ** | 1.00 | - | - | - | - | - | - | 0.49 ** | - | - | - | - | - | - | - | - | - | - | - | - |
| X4 | Protein (NIT) | 0.37 * | - | - | 1.0 | - | - | −0.44 * | - | - | - | - | - | - | - | −0.60 ** | 1.0 ** | - | 0.61 ** | 0.44 * | −0.60 ** | 0.57 ** | 0.44 * |
| X5 | Hectoliter weight (NIT) | - | - | - | - | 1.0 | 0.78 ** | - | 0.43 * | - | - | - | - | −0.39 * | - | - | - | - | - | - | - | - | - |
| X6 | Hectoliter weight | - | 0.41 * | - | - | 0.78 ** | 1.0 | - | 0.38 * | −0.38 * | - | - | - | - | - | - | - | - | - | - | - | −0.48 ** | - |
| X7 | Thousand seed weight | −0.43 * | - | - | −0.44 * | - | - | 1.0 | - | 0.36 * | - | - | 0.44 * | 0.64 ** | −0.38 * | 0.50 ** | −0.51 ** | −0.54 ** | −0.44 * | −0.61 ** | 0.67 ** | −0.43 * | −0.42 * |
| X8 | Hulls, Lab | - | - | - | - | 0.43 * | 0.38 * | - | 1.0 | −0.44 * | 0.60 ** | - | - | −0.90 ** | - | - | - | - | - | - | - | - | - |
| X9 | Hulls, Mill | - | - | - | - | - | −0.38 * | 0.36 * | −0.44 * | 1.0 | - | - | 0.51 ** | 0.51 ** | −0.38 * | - | - | - | - | - | - | - | - |
Non- | X10 | Color value L* | 0.49 ** | - | 0.49 ** | - | - | - | - | 0.60 ** | - | 1.0 | - | - | −0.58 ** | 0.45 * | - | - | - | - | - | - | - | - |
heated | X11 | Color value a* | 0.43 * | - | - | - | - | - | - | - | - | - | 1.0 | - | - | - | - | - | - | - | - | - | - | - |
flours | X12 | Color value b* | - | - | - | - | - | - | 0.44 * | - | 0.51 ** | - | - | 1.0 | 0.44 * | - | - | - | - | −0.68 ** | - | 0.41 * | - | −0.43 * |
| X13 | Thousand seed weight | −0.39 * | - | - | - | −0.39 * | - | 0.64 ** | −0.90 ** | 0.51 ** | −0.58 ** | - | 0.44 * | 1.0 | - | - | - | - | - | - | 0.44 * | - | - |
| X14 | Hectoliter weight | - | - | - | - | - | - | −0.38 * | - | −0.38 * | 0.45 * | - | - | - | 1.0 | −0.45 * | - | - | - | - | - | - | - |
| X15 | Starch | - | - | - | −0.60 ** | - | - | 0.50 ** | - | - | - | - | - | - | −00.45 * | 1.0 | −00.69 ** | −0.40 * | - | −0.50 ** | 0.47 ** | −0.54 ** | −0.39 * |
| X16 | Protein | 0.40 * | - | - | 0.97 ** | - | - | −0.51 ** | - | - | - | - | - | - | - | −0.69 ** | 1.0 | - | 0.58 ** | 0.46 * | −0.60 ** | 0.63 ** | 0.47 ** |
| X17 | Lipid | 0.37 * | - | - | - | - | - | −0.54 ** | - | - | - | - | - | - | - | −0.40 * | - | 1.0 | - | 0.92 ** | −0.80 ** | - | 0.49 ** |
| X18 | SAFA | - | - | - | 0.61 ** | - | - | −0.44 * | - | - | - | - | −0.68 ** | - | - | - | 0.58 ** | - | 1.0 | - | −0.57 ** | 0.36 * | - |
| X19 | MUFA | 0.51 ** | - | - | 0.44 * | - | - | −0.61 ** | - | - | - | - | - | - | - | −0.50 ** | 0.46 * | 0.92 ** | - | 10.0 | −0.91 ** | - | 0.39 * |
| X20 | PUFA | −0.54 ** | - | - | −0.60 ** | - | - | 0.67 ** | - | - | - | - | 0.41 * | 0.44 * | - | 0.47 ** | −0.60 ** | −0.80 ** | −0.57 ** | −0.91 ** | 1.0 | −0.43 * | −0.45 * |
| X21 | Ash | - | −0.52 ** | - | 0.57 ** | - | −0.48 ** | −0.43 * | - | - | - | - | - | - | - | −0.54 ** | 0.63 ** | - | 0.36 * | - | −0.43 * | 1.0 | |
| X22 | β-glucan | - | - | - | 0.44 * | - | - | −0.42 * | - | - | - | - | −0.43 * | - | - | −0.39 * | 0.4 7 ** | 0.49 ** | - | 0.39 * | −0.45 * | - | 1.0 |
Table A6.
Pearson correlation coefficients of 30 native oat grain and non-heated flour properties. The color values are L*, a* and b*. NIT, near-infrared transmittance; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
Table A6.
Pearson correlation coefficients of 30 native oat grain and non-heated flour properties. The color values are L*, a* and b*. NIT, near-infrared transmittance; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
| | Parameter | X1 | X2 | X3 | X4 | X5 | X6 | X7 | X8 | X9 | X10 | X11 | X12 | X13 | X14 | X15 | X16 | X17 | X18 | X19 | X20 | X21 | X22 |
---|
Grain | X1 | Color value L* | 1.0 | - | 0.81 ** | 0.37 * | - | - | −0.43 * | - | - | 0.49 ** | 0.43 * | - | −0.39 * | - | - | 0.40 * | 0.37 * | - | 0.51 ** | −0.54 ** | - | - |
| X2 | Color value a* | - | 1.0 | 0.54 ** | - | - | 0.41 * | - | - | - | - | - | - | - | - | - | - | - | - | - | - | −0.52 ** | - |
| X3 | Color value b* | 0.81 ** | 0.54 ** | 1.00 | - | - | - | - | - | - | 0.49 ** | - | - | - | - | - | - | - | - | - | - | - | - |
| X4 | Protein (NIT) | 0.37 * | - | - | 1.0 | - | - | −0.44 * | - | - | - | - | - | - | - | −0.60 ** | 1.0 ** | - | 0.61 ** | 0.44 * | −0.60 ** | 0.57 ** | 0.44 * |
| X5 | Hectoliter weight (NIT) | - | - | - | - | 1.0 | 0.78 ** | - | 0.43 * | - | - | - | - | −0.39 * | - | - | - | - | - | - | - | - | - |
| X6 | Hectoliter weight | - | 0.41 * | - | - | 0.78 ** | 1.0 | - | 0.38 * | −0.38 * | - | - | - | - | - | - | - | - | - | - | - | −0.48 ** | - |
| X7 | Thousand seed weight | −0.43 * | - | - | −0.44 * | - | - | 1.0 | - | 0.36 * | - | - | 0.44 * | 0.64 ** | −0.38 * | 0.50 ** | −0.51 ** | −0.54 ** | −0.44 * | −0.61 ** | 0.67 ** | −0.43 * | −0.42 * |
| X8 | Hulls, Lab | - | - | - | - | 0.43 * | 0.38 * | - | 1.0 | −0.44 * | 0.60 ** | - | - | −0.90 ** | - | - | - | - | - | - | - | - | - |
| X9 | Hulls, Mill | - | - | - | - | - | −0.38 * | 0.36 * | −0.44 * | 1.0 | - | - | 0.51 ** | 0.51 ** | −0.38 * | - | - | - | - | - | - | - | - |
Non- | X10 | Color value L* | 0.49 ** | - | 0.49 ** | - | - | - | - | 0.60 ** | - | 1.0 | - | - | −0.58 ** | 0.45 * | - | - | - | - | - | - | - | - |
heat- | X11 | Color value a* | 0.43 * | - | - | - | - | - | - | - | - | - | 1.0 | - | - | - | - | - | - | - | - | - | - | - |
treated | X12 | Color value b* | - | - | - | - | - | - | 0.44 * | - | 0.51 ** | - | - | 1.0 | 0.44 * | - | - | - | - | −0.68 ** | - | 0.41 * | - | −0.43 * |
groats | X13 | Thousand seed weight | −0.39 * | - | - | - | −0.39 * | - | 0.64 ** | −0.90 ** | 0.51 ** | −0.58 ** | - | 0.44 * | 1.0 | - | - | - | - | - | - | 0.44 * | - | - |
| X14 | Hectoliter weight | - | - | - | - | - | - | −0.38 * | - | −0.38 * | 0.45 * | - | - | - | 1.0 | −0.45 * | - | - | - | - | - | - | - |
| X15 | Starch | - | - | - | −0.60 ** | - | - | 0.50 ** | - | - | - | - | - | - | −00.45 * | 1.0 | −00.69 ** | −0.40 * | - | −0.50 ** | 0.47 ** | −0.54 ** | −0.39 * |
| X16 | Protein | 0.40 * | - | - | 0.97 ** | - | - | −0.51 ** | - | - | - | - | - | - | - | −0.69 ** | 1.0 | - | 0.58 ** | 0.46 * | −0.60 ** | 0.63 ** | 0.47 ** |
| X17 | Lipid | 0.37 * | - | - | - | - | - | −0.54 ** | - | - | - | - | - | - | - | −0.40 * | - | 1.0 | - | 0.92 ** | −0.80 ** | - | 0.49 ** |
| X18 | SAFA | - | - | - | 0.61 ** | - | - | −0.44 * | - | - | - | - | −0.68 ** | - | - | - | 0.58 ** | - | 1.0 | - | −0.57 ** | 0.36 * | - |
| X19 | MUFA | 0.51 ** | - | - | 0.44 * | - | - | −0.61 ** | - | - | - | - | - | - | - | −0.50 ** | 0.46 * | 0.92 ** | - | 10.0 | −0.91 ** | - | 0.39 * |
| X20 | PUFA | −0.54 ** | - | - | −0.60 ** | - | - | 0.67 ** | - | - | - | - | 0.41 * | 0.44 * | - | 0.47 ** | −0.60 ** | −0.80 ** | −0.57 ** | −0.91 ** | 1.0 | −0.43 * | −0.45 * |
| X21 | Ash | - | −0.52 ** | - | 0.57 ** | - | −0.48 ** | −0.43 * | - | - | - | - | - | - | - | −0.54 ** | 0.63 ** | - | 0.36 * | - | −0.43 * | 1.0 | |
| X22 | β-glucan | - | - | - | 0.44 * | - | - | −0.42 * | - | - | - | - | −0.43 * | - | - | −0.39 * | 0.4 7 ** | 0.49 ** | - | 0.39 * | −0.45 * | - | 1.0 |
Table A7.
Pearson correlation coefficients of 30 native oat grain and industrially produced oat flour properties. The color values are L*, a* and b*. NIT, near-infrared transmittance; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
Table A7.
Pearson correlation coefficients of 30 native oat grain and industrially produced oat flour properties. The color values are L*, a* and b*. NIT, near-infrared transmittance; SAFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
Sample | | Parameter | X1 | X2 | X3 | X4 | X5 | X6 | X7 | X8 | X9 | X10 | X11 | X12 | X13 | X14 | X15 | X16 | X17 | X18 | X19 | X20 | X21 | X22 | X23 | X24 | X25 |
---|
Grain | X1 | Color value L* | 1.0 | - | 0.81 ** | 0.44 * | ,78 ** | 0.37 * | - | - | −0.43 * | - | - | 0.51 ** | - | - | - | - | −0.44 * | 0.37 * | 0.37 * | - | 0.55 ** | −0.54 ** | 0.40 * | - | - |
| X2 | Color value a* | - | 1.0 | 0.54 ** | −0.74 ** | ,61 ** | - | - | 0.41 * | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - | - |
| X3 | Color value b* | 0.81 ** | 0.54 ** | 1.0 | - | 1.0 ** | - | - | - | - | - | - | 0.44 * | - | - | - | - | - | - | - | - | - | - | - | - | - |
| X4 | Hue | 0.44 * | −0.74 ** | - | 1.0 | | - | - | −0.40 * | −0.38 * | - | - | - | - | - | - | - | −0.46 * | 0.47 ** | - | - | - | - | 0.52 ** | - | - |
| X5 | Chroma | 0.78 ** | 0.61 ** | 1.0 ** | - | 1.0 | - | - | - | - | - | - | 0.44 * | - | - | - | - | - | | - | - | - | - | - | - | - |
| X6 | Protein (NIT) | 0.37 * | - | - | - | - | 1.0 | - | - | −0.44 * | - | - | - | 0.37 * | - | −0.43 * | - | −0.84 ** | 0.96 ** | 0.41 * | 0.51 ** | 0.44 * | −0.53 ** | 0.59 ** | 0.49 ** | 0.50 ** |
| X7 | Hectoliter weight (NIT) | - | - | - | - | - | - | 1.0 | 0.78 ** | - | 0.43 * | - | - | - | - | - | - | - | | - | - | - | - | - | - | - |
| X8 | Hectoliter weight | - | 0.41 * | - | −0.40 * | - | - | 0.78 ** | 1.0 | - | 0.38 * | −0.38 * | - | - | - | - | - | 0.42 * | −0.41 * | - | −0.38 * | - | - | - | - | - |
| X9 | Thousand seed weight | −0.43 * | - | - | −0.38 * | - | −0.44 * | - | - | 1.0 | - | 0.36 * | - | −0.56 ** | - | 0.48 ** | - | 0.57 ** | −0.46 * | −0.63 ** | −0.44 * | −0.64 ** | 0.67 ** | −0.38 * | −0.38 * | −0.38 * |
| X10 | Hulls lab | - | - | - | - | - | - | 0.43 * | 0.38 * | - | 1.0 | −0.44 * | - | 0.41 * | - | −0.45 * | - | | | - | - | - | - | - | - | - |
| X11 | Hulls, mill | - | - | - | - | - | - | - | −0.38 * | 0.36 * | −0.44 * | 1.0 | - | −0.49 ** | - | 0.44 * | - | - | - | - | - | - | 0.37 * | - | - | - |
Flour | X12 | Color value L* | 0.51 ** | - | 0.44 * | - | ,44 * | - | - | - | - | - | - | 10.0 | - | −0.53 ** | - | −0.54 ** | - | - | - | - | - | - | - | - | - |
| X13 | Color value a* | - | - | - | - | - | 0.37 * | - | - | −0.56 ** | 0.41 * | −0.49 ** | | 1.0 | - | −0.95 ** | - | - | - | - | 0.56 ** | - | −0.37 * | - | 0.38 * | 0.60 ** |
| X14 | Color value b* | - | - | - | - | - | - | - | - | - | - | - | −0.53 ** | - | 1.0 | 0.56 ** | 1.0 ** | - | - | - | −0.58 ** | - | - | −0.42 * | - | −0.53 ** |
| X15 | Hue | - | - | - | - | - | −0.43 * | - | - | 0.48 ** | −0.45 * | 0.44 * | - | −0.95 ** | 0.56 ** | 1.0 | 0.54 ** | - | −0.38 * | - | −0.67 ** | - | 0.40 * | - | - | −0.69 ** |
| X16 | Chroma | - | - | - | - | - | - | - | - | - | - | - | −0.54 ** | - | 1.0 ** | 0.54 ** | 1.0 | - | - | - | −0.58 ** | - | - | −0.41 * | - | −0.52 ** |
| X17 | Starch | −0.47 * | - | - | −0.46 * | - | −0.84 ** | - | 0.42 * | 0.57 ** | - | - | - | - | - | - | - | 1.0 | −0.90 ** | −0.56 ** | −0.41 * | −0.57 ** | 0.57 ** | −0.50 ** | −0.53 ** | - |
| X18 | Protein | 0.37 * | - | - | 0.47 ** | - | 0.96 ** | - | −0.41 * | −0.46 * | - | - | - | - | - | −0.38 * | - | −0.90 ** | 1.0 | - | 0.55 ** | 0.39 * | −0.49 ** | 0.59 ** | 0.48 ** | 0.42 * |
| X19 | Lipid | 0.37 * | - | - | - | - | 0.41 * | - | - | −0.63 ** | - | - | - | - | - | - | - | −0.56 ** | - | 1.0 | - | 0.91 ** | −0.79 ** | - | 0.41 * | - |
| X20 | SAFA | - | - | - | - | - | 0.51 ** | - | −0.38 * | −0.44 * | - | - | - | 0.56 ** | −0.58 ** | −0.67 ** | −0.58 ** | −0.41 * | 0.55 ** | - | 1.0 | - | −0.55 ** | 0.36 * | - | 0.67 ** |
| X21 | MUFA | 0.55 ** | - | - | - | - | 0.44 * | - | - | −0.64 ** | - | - | - | - | - | - | - | −0.57 ** | 0.39 * | 0.91 ** | - | 1.0 | −0.91 ** | - | 0.48 ** | - |
| X22 | PUFA | −0.54 ** | - | - | - | - | −0.53 ** | - | - | 0.67 ** | - | 0.37 * | - | −0.37 * | - | 0.40 * | - | 0.57 ** | −0.49 ** | −0.79 ** | −0.55 ** | −0.91 ** | 1.0 | −00.43 * | −00.48 ** | −0.46 * |
| X23 | Ash | 0.40 * | - | - | 0.52 ** | - | 0.59 ** | - | - | −0.38 * | - | - | - | - | −0.42 * | - | −0.41 * | −0.50 ** | 0.59 ** | - | 0.36 * | - | −0.43 * | 1.0 | - | 0.36 * |
| X24 | Total dietary fibre | - | - | - | - | - | 0.49 ** | - | - | −0.38 * | - | - | - | 0.38 * | - | - | - | −0.53 ** | 0.48 ** | 0.41 * | - | 0.48 ** | −0.48 ** | - | 1.0 | 0.39 * |
| X25 | β-glucan | - | - | - | - | - | 0.50 ** | - | - | −0.38 * | - | - | - | 0.60 ** | −0.53 ** | −0.69 ** | −0.52 ** | - | 0.42 * | - | 0.67 ** | - | −0.46 * | 0.36 * | .39 * | 1.0 |