Effects of Genotype and Environment on the Starch Properties and End-Product Quality of Oats
| Autor: | S. Duguid, L. Malcolmson, Nancy Ames, D. Brown, C. R. Rhymer |
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| Rok vydání: | 2005 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Starch fungi Organic Chemistry Flake technology industry and agriculture food and beverages Carbohydrate Polysaccharide chemistry.chemical_compound Avena food Differential scanning calorimetry chemistry Agronomy Amylose medicine Food science Swelling medicine.symptom Food Science |
| Zdroj: | Cereal Chemistry Journal. 82:197-203 |
| ISSN: | 0009-0352 |
| DOI: | 10.1094/cc-82-0197 |
| Popis: | Five Canadian oat genotypes were grown at six environments in Manitoba to assess the effects of genotype, environment, and genotype-by-environment interaction on oat starch properties and end-product quality. Genotypic variation was significant for total starch, amylose content, starch swelling volume (SSV), Rapid Visco Analyser (RVA) pasting viscosities, differential scanning calorimetry (DSC) thermal properties, and starch gel texture as well as the quality of flakes and cooked oatmeal made by laboratory-scale methodologies. Environment was the dominant factor contributing to the total variation of starch content, RVA pasting viscosities, SSV, and DSC thermal properties. Most measurements of starch gel and oatmeal texture were not affected by growing environment. Cross-over analysis revealed that changes in the ranking of genotypes across environments occurred for starch RVA hot paste, breakdown and shear thinning viscosities, work of gel compression, flake hydration capacity, and the proportio... |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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