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Physico-chemical Properties and Chemical Composition of Different Oat Varieties

Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125 004 (Haryana), India
(Received : January 12, 2017; Accepted : April 4, 2017)


This study aims at examining the physico-chemical properties and chemical analysis of five different varieties of oat. The seed density, seed volume, hydration capacity, hydration index, swelling capacity and swelling index varied significantly from 0.67 to 0.80 g/ml, 0.06 to 0.12 ml/seed, 0.18 to 0.26 g/seed, 6.79 to 9.09, 0.07 to 0.11 ml/seed and 2.72 to 3.82 in all the five varieties of oat. The variety OS-346 had superior physico-chemical characteristics than other four varieties. OS346 also exhibited better water absorption capacity (1.89 g/g), oil absorption capacity (2.04 g/g) and bulk density (0.78 g/ml). Among the protein fractions, OS-346 variety contained more globulins (6.89%) and albumin (1.99%) as they were rich in lysine and less amount of prolamins (0.70%) and glutelins (2.00%). It also manifested higher contents of protein, fat and crude fibre.
Key words :Oat varieties, physico-chemical properties, proximate composition, protein fractions