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The Physicochemical Properties and Dietary Fiber Contents in Naked and Hulled Korean Oat Cultivars
국내 육성 귀리 품종의 이화학적 특성 및 식이섬유 함량 분포
Korean J. Breed. Sci. 2016;48(1):037-47
Published online March 31, 2016
© 2016 Korean Society of Breeding Science.

Yu Young Lee1†*, Hyeonmi Ham1†, Hyoung-Ho Park2, Yang-Kil Kim2, Mi-Ja Lee2,Ouk-Kyu Han1, Yul Ho Kim3, Hyang Mi Park2, Byongwon Lee1, Ji-Young Park1,Eun-Yeong Sim1, Choonwoo Lee1, and Wook Han Kim1

1Department of Central Area, NICS, RDA, Suwon 16429, Korea2Headquarters, NICS, RDA, Wanju 55365, Korea3Highland Agriculture Research Institute, NICS, RDA, Pyeongchang 25342, Korea
1농촌진흥청 국립식량과학원 중부작물부, 2농촌진흥청 국립식량과학원, 3농촌진흥청 국립식량과학원 고령지농업연구소
Consumption of oat-based food is rapidly increasing due to consumer preference for functional foods. Until now, breeding is focused on the development of naked oat for food in Korea. Hulled oats recognized as forage have strong merits for yield and stability in cultivation except milling properties. Lately, advanced milling technology provides an opportunity to use hulled oats for food. Therefore, the processing characteristics of hulled oats are of great importance for food use. This study examined the physicochemical properties and dietary fiber of 9 Korean oat cultivars (4 hulled oats as compared with 5 naked oat cultivars). Findings showed that the color values (i.e. L and W) of hulled oat cultivars in seed and flours are lighter than the naked oats. The protein and ash contents are higher in hulled oats as compared with naked oats. The unsaturated fatty acid (USFA), mainly C18:1, C18:2 were 80~83%. USFA of ‘Daeyang’ (DY, naked) and ‘Jopung’ (JP, hulled) were 82.0 and 81.9% respectively. Total Dietary fiber and Total β-Glucan contents ranged from 13.2 to 20.6% and from 3.4 to 4.1% in oat flours. The ‘DY’ (4.10%, naked), ‘JP’(4.09%, hulled) and Highspeed (4.07%, hulled) showed high levels of β-Glucan contents. Findings of the study will provide useful information in extending the use of hulled oats for food.
Keywords : Oat cultivars, Naked oat, Hulled oat, Physicochemical, Dietary fiber

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