Functional properties of oat flour

Abstract

The proximate composition and various functional properties of whole oat flour were compared which those of wheat and soy flours. The functional properties analyzed were water and oil absorption capacities, foaming capacity, foaming stability, emulsifying activity, emulsion stability, gelation and bulk density. The oat flour analyzed presented low protein content, mean while its fat and ash contents and its water absorption capacity were higher than those of wheat flour. The values of oil absorption capacity and gelation were similar to those of wheat flour. Oat flour showed very poor values of the foaming, foaming stability, emulsifiying activity and emulsion stability. Its bulk density value was lower than those of wheat and soy flours. The results found suggest that oat flour can be used in food systems in which water absorption capacity and gelation are important, such as sauces and various types of meat products.