Avaliação química e sensorial do grão da aveia em diferentes formas de processamento

• Autor(a) principal: Dal Molin, Viviane Terezinha Sebalhos
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações do UFSM
• Texto Completo: http://repositorio.ufsm.br/handle/1/5697
• topic: Aveia; Avaliação química; Processamento; Análise sensorial; Oats; Chemical evaluation; Processing; Sensory analysis; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Oats have high production potential, mainly from the southern region of Brazil. They are highlighted due to their nutritional characteristics with various benefits to human health. The use of products containing oat fiber has attracted great interest because of the functionality of these foods in order to alleviate and prevent disease such as hypercholesterolemia, diabetes and cardiovascular disease. The aim of this study was to determine the chemical composition and sensory changes in appearance, texture and tastes of oats in different forms of processing. For the chemical composition, the samples were grain oat, de-hulled oats, hulled oats, toasted oats, oat flakes, thin oat flakes, oat bran and oatmeal. For sensory analysis, samples of oat flakes, thin oat flakes, oat bran and oatmeal were used. The different forms of oats processing were analyzed for dry matter, ash, proteins, lipids, total dietary fiber, insoluble fiber, soluble fiber, no fiber carbohydrates and minerals (calcium, phosphorus, magnesium, potassium, zinc, iron, manganese and copper). Sensory analysis was performed through affective tests of acceptability with a 7-point scale, preference ranking test and purchase intent, with a 5-point scale. The studied samples showed differences in chemical composition. These differences are related to grain morphology, including the hull. It was observed that the oats grain even being higher in nutrients compared to other cereals, shows differences in nutrient content between its different processes. This difference occurs mainly for the oat bran, which has a higher concentration of fibers, proteins, lipids and minerals. The acceptability averaged 5.11, 5.45 and 5.37, with a maximum of seven grade, for appearance attributes, texture and flavor, respectively. The flakes and thin flakes indicated a greater buying intent and preference, followed by oat bran, among the judges. Thus, the inclusion or addition of oat products in human diet, especially the meal, should be valued due to its higher nutritional value. This requires further studies on the topic, considering the current investment in nutritional quality.