국내 육성 귀리 품종의 이화학적 특성 및 식이섬유 함량 분포

• 영문명: The Physicochemical Properties and Dietary Fiber Contents in Naked and Hulled Korean Oat Cultivars
• 발행기관: 한국육종학회
• 저자명: 이유영(Yu Young Lee) 함현미(Hyeonmi Ham) 박형호(Hyoung-Ho Park) 김양길(Yang-Kil Kim) 이미자(Mi-Ja Lee) 한옥규(Ouk-Kyu Han) 김율호(Yul Ho Kim) 박향미(Hyang Mi Park) 이병원(Byongwon Lee) 박지영(Ji-Young Park) 심은영(Eun-Yeong Sim) 이춘우(Choonwoo Lee) 김욱한(Wook Han Kim)
• 간행물 정보: 『한국육종학회지』Vol.48 No.1, 37~47쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.03.30

영문 초록

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.

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키워드

Oat cultivars Naked oat Hulled oat Physicochemical Dietary fiber