Effect of hydrothermal treatment of oat on storage stability of oat flour and bran

In this thesis, hydrothermal heat (125℃, 4 minutes) was used to oat flour and oat bran; and they were stored at room temperature (24±1℃) and under refrigerator (4-6℃) conditions with or without vacuum (18 weeks) using packaging material (70% polyamide and 30% polyethylene) with air, oxygen and water vapor barrier, Changes in some quality criteria (peroxide number, free acidity value, water activity and color) were monitored periodically in the samples. Dehulled and untreated raw oat was stored under the same conditions for 6 weeks. During storage peroxide value of oat flour with no vacuum stored at room or at refrigerator temperature changed between 10,5-30,3 (meq oxygen/kg) and 8-14,3, respectively. It has been observed that the peroxide value of the samples applied vacuum varied between 9,6-11,9 at room temperature, while it varied between 8,1-22,5 at refrigerator temperature. The peroxide value of oat bran samples with no vacuum was in the range of 9,4-27 at room temperature and 6,1-20 at refrigerator temperature. The peroxide value of oat bran samples with vacuum varied between 4,0-15,1 at room temperature and 15,0-21,2 at refrigerator temperature. Free acidity values varied between 0,04-0,06% and 0,04-0,055% oat flour and oat bran, respectively. Free acidity value of the unteated oat varied between 0,06-0,264%. The results show that vacuum packaging and refrigerated storage partially extend shelf life by slowing oxidation in oat flour and oat bran. It has been observed that oat flour can be safely stored up to the 14th week and oat bran up to the 6th week.