Tailoring the Malting Process of Naked Oats (Avena nuda L.) for Minimal Lipid Deterioration

Abstract

Oat products have an outstanding nutritional profile and a pleasant flavor, both of which may be positively impacted by manufacturing them from malted oats. However, because oats have high contents of lipids rich in unsaturated fatty acids (FAs) and high lipase activity levels, they are prone to lipid oxidation and hydrolysis, resulting in off-flavors. Here, processing conditions were tailored to minimize lipid degradation during malting of naked oats.