Unlocking the value of Canadian oats: evaluating oat starch by-product through starch noodle production
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Date
2024-03-25
Authors
Alexander, Vanessa
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Abstract
The growing plant protein industry necessitates innovative approaches to valorize starch by-products. Oats are garnering attention for protein extraction, which raises concerns about the sustainability of the industry as the majority of the oat kernel's starch remains underutilized. While oat starch demonstrates desirable properties for various applications, genetic and environmental variations pose challenges to its consistent utilization. Chemically modifying starch offers a potential solution to tailor its properties for specific end uses. The objective of the first study was to screen thirty oat cultivars and identify suitable genotypes for starch extraction. The objective of the second study was to analyze native oat starch and produce modified oat starch using citric acid cross-linking, elucidating physiochemical, pasting, and morphological differences. The objective of the last study was to optimize a method for oat starch noodle preparation and compare the quality characteristics of noodles made with native oat starch (NOS) to those substituted with varying levels of citrate-modified oat starch (COS). Subsequently, the digestibility implications of COS addition would be studied. The first study revealed significant effects of genotype, environment, and their interaction on protein, total starch, and amylose content. Cultivar CDC Morrison was selected for further analysis based on these findings. Study two identified significant differences in NOS and COS, particularly in resistant starch content and pasting properties. Notably, COS exhibited an inability to form a paste, while NOS displayed higher pasting temperature and final viscosity. Chemical modification altered crystalline peaks and morphology, providing insights into their potential application in noodle production. Study three optimized a method for oat starch noodle production and observed that the addition of COS altered cooking time, texture, and colour compared to NOS noodles. NOS noodles exhibited similarities to commercial rice noodles. In vitro digestibility results revealed that substituting 25% of NOS with COS reduced glucose release, indicating beneficial in slowing starch digestibility. The studies collectively offer valuable insights into the valorization of oat starch by-products in the plant protein industry. The successful production of oat starch noodles, including those with modified starch, underscores the potential of oat starch by-products for human consumption.
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Keywords
Oat starch, Genotype by environment interaction, Citric acid modification, Resistant starch, Starch noodles, In vitro digestion