Academic Consortium Publications for January 2023

We love oats. This month we learned that oats, which are high in oat fat and dietary fibre, don’t work as nicely with extruders as starchier materials, such as maize and rice. To improve relations between extruders and oats, Nikinmaa et al. (2023) ran a study that produced 30 different extrusion samples from wholegrain oat flour. They measured the texture and other properties of these extrusion samples instrumentally and had a trained sensory panel evaluate the 10 most extreme extrusion samples by sensory descriptive analysis. Do you like your oats to be hard and musty smelling? Me neither. PLS regression showed that was correlated with a high fat content, the smell probably resulting from lipid oxidation. One way to reduce lipid oxidation is to subtract lipids, another might be lower processing temperatures. Read more about extruded oats and other publications from the Compusense Academic Consortium here.