Quality assessment of Australian oat varieties and their performance in
processing Asian oat products Sabori Mitra, Nabeen Dulal, Mark Tucek
Presented by: Dr Sabori Mitra, Research Scientist, AEGIC
Australian oat industry
• A winter crop grown in Australian grain belt• Production = 1.1 million tonnes for 2017-18
(ABARES)• WA is the highest (> 45%) producer • Highly regarded by international markets: Low moisture Bright colourCleanPlump grainsFreedom from pests
353268
21 112
667
70
100200300400500600700800
NSW Victoria Queensland SouthAustralia
WesternAustralia
Tasmania
'000
Ton
nes
Australian oat production by state (ABARES)
5 year average to 2017- 2018
China - a growing opportunity
What has been driving growth in China?• Since mid 2000’s oat consumption
has increased dramatically• Current growth percent = 10%• Chinese middle-class is continuing
to expand• Increased sophistication in health
market and consumer awareness of health benefits
Source: Trade map, International Trade Centre based on HR code 1004
-
20,000
40,000
60,000
80,000
100,000
120,000
140,000
160,000
2007 2008 2009 2010 2011 2012 2013 2014 2015
EXPO
RT
(TO
NN
ES)
Australian Oat Exports (Tonnes) 2007-15
MexicoChinaSouth AfricaJapanMalaysiaIndia
Asian oat productsSome understanding of oats for oatmeal but limited understanding of functionality or quality requirements for new oat-based food products
Selecting oat variety for purpose• Oat flakes• Oat milk• Oat noodles • Oat rice
AEGIC oat research project
AimsTo increase the value and consumption of Australian export oats • Specific aims of the presentation:Understanding variation in quality
characteristics between Australian oat varietiesInvestigating the functionality of Australian oat
varieties and their suitability for various oat-based Asian food products
AEGIC oat research project
Outcomes from the project• Identify quality requirements and preferences by Chinese oat users • Benchmark Australian oats vs Chinese oats • Document functionality of Australian and Chinese oats and their suitability for
various oat-based Asian products • Identify improvements required for the development of new oat varieties• Building national capacity for oat quality research
Collaboration is the key – three partners
Professor Xin-Zhong Hu College of Food Engineering and Nutritional Science
Dr Glen Fox Nutrition and Food Science
Dr Pamela Zwer and Mr Peter McCormackNational Oat Breeding Program
Australian oat samples• 8 Varieties: Bannister, Dunnart, Mitika,
Williams, Wombat, Yallara, Durack and Kowari
• 4 Locations: - Western Australia (Cunderdin, Pingellly)- South Australia (Riverton, Turretfield)
• 2 Growing seasons: 2015 and 2016
Oat and oat product quality
Oat quality
• Whole oat grain- Varietal variation for hectolitre weight (HLW) and groat percentage
were noted- HLW:
Durack (60.1 kg·hl-1), Dunnart (54.16 kg·hl-1), - Groat percentage: Yallara (72.7%), Kowari (72.4%), Durack (71.9%)Williams (68.1%)
- Groat percentage a better indicator for milling yield than HLW
Oat quality
• Oat groat- Varietal variation significant for β-glucan, TDF, IDF, amylose, ash, protein, lipid, total starch, minerals (except Se)- Seasonal variation: 2015 had β-glucan and amylose SDF TDF than
2016
c a b c d c b d
c b a bc c c a a
bc c
a
b b
c c
52
54
56
58
60
62
64
0
5
10
15
20
25
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
Tota
l Sta
rch
(%) d
wb
β-gl
ucan
& P
rote
in (%
) dw
b
β-Glucan Protein Starch
Other nutritional aspects of oats • Minerals: - Higher amount of K, Ca, Fe, Zn, Na and Se than other cereals- Kowari had highest of most minerals followed by Durack, Wombat and Mitika• Fatty Acid:- Good balance of MUFA and PUFA- Oleic acid (MUFA) and linoleic acid-
Omega 6 (PUFA) promote heart health - Yallara, Dunnart, Williams had highest Omega-6.
Oats in noodles • Popularity and simplicity in processing make it
an ideal base• Lack of gluten in oats limits its utilisation in
wheat based food products• Addition of additives increase the incorporation
of non-traditional ingredients in noodles• Our target was To increase the oat incorporation to >50% by use
of additives acceptable in Chinese industryProduce dried oat noodles with longer shelf life
Oat-wheat noodles processing
1 2 3 4
5 67
8
Oat-wheat noodle quality (colour)
c
d
ab bc c c
a
64
65
66
67
68
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
CIE L* of Cooked Noodles (15 min after boiling) -Brightness
bcd bcd bce cd b a
d
00.5
11.5
22.5
33.5
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
CIE a* of Cooked Noodles (15 min after boiling) -Redness
a
d
b bc
ab
c
a
14.5
15
15.5
16
16.5
17
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
CIE b* of Cooked Noodles (15 min after boiling) -Yellowness
Oat-wheat noodle quality (texture)
• Firmness was not significantly different between varieties• Oat-wheat noodles firmness cooking loss than 100% wheat noodles• REC and Resiliency: (+) correlation with protein; (-) correlation with fat• Peak viscosity and Final viscosity: (+) correlation with firmness and resiliency
a a a
bb
b b b
68.6
68.8
69
69.2
69.4
69.6
69.8
70
70.2
70.4
70.6
Wombat Mitika Yallara Dunnart Kowari Williams Bannister Durack
REC
(%
)
Recovery to Compression (REC%)
aa a
bbc
bc bc c
0.55
0.555
0.56
0.565
0.57
0.575
Yallara Wombat Mitika Dunnart Kowari Williams Durack Bannister
Res
ilien
cy (R
atio
)
Resiliency
Oat-wheat noodle quality
Oat-wheat noodle market in China:• Prefer oat noodles reflecting oat colour• Prefer brighter oat noodles
Varieties scoring highest for sensory:• Wombat, Mitika, Yallara and Kowari were
selected as most preferred oat varieties for a location and year
Oat rice • Processed to remove the bran layer (pearling)• Oat rice is cooked and consumed with white rice
in China • Commercially available oat rice in Asian markets
are generally Excessively pearledNot/inadequately heat-treated
Effect of pearling on oat groats
- Reduce the cooking time - Increase the brightness- Improve the eating quality- β-glucan content did not change significantly
Groats colour vs oat-rice colour
c d da b c
e de
bc c da b d e d
50
55
60
65
70
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
CIE
L*
CIE L*: Brightness
CIE L*(HT) CIE L*(OR)
c d b c c c a b
d eb d d c a c
0
2
4
6
8
10
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
CIE
a*
CIE a*: Redness
CIE a*(HT) CIE a*(OR)
bd d
b ac d cb
e d c a c d c
0
5
10
15
20
25
30
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
CIE
b*
CIE b*: Yellowness
CIE b*(HT) CIE b*(OR)
HT- Groats (heat treated)OR- Oat-rice (heat treated)
Quality of oat riceOat rice market in China:- Prefer golden yellow and bright coloured oat rice
Instrumental analysis of texture- Varietal variations: hardness, adhesiveness, springiness,
cohesiveness, gumminess, chewiness and resilience
- Kowari, Yallara, Dunnart, Durack and Mitika had higher hardness
Sensory evaluation of texture- Durack, Yallara, Dunnart, Wombat most preferred oat
varieties for a location and year
Impact of groat quality on oat rice processing
de cd e b a a d c
c
ab
cd
fef
de
bc
a
0
10
20
30
40
50
60
70
80
0.5600.5650.5700.5750.5800.5850.5900.5950.6000.6050.610
Wombat Williams Mitika Yallara Dunnart Bannister Kowari Durack
Pear
ling
time
(s)
Roun
dnes
s
Roundness Pearling time (s)
Other work done/being done in this project?
Oat flake and oat milk processing Sensory evaluation of oat products
6 Chinese naked oat varieties X 2 years X 2 locations: Quality analysis + performance in oat products
Conclusions• The quality of Australian oat varieties were affected by genotype and growing
season• Oat quality information will be of great value for markets becoming technically
sophisticated• Oats have β-glucan and other high value nutrient components which can enhance
its health image• It was possible to use >50% oat flour for processing high quality dried oat-wheat
noodles• Mitika, Yallara, Wombat and Kowari selected for oat noodles by sensory panel • Pearling improved the cooking and eating quality without compromising its β-glucan
content• Durack, Yallara, Dunnart and Wombat selected for oat rice by sensory panel• Oat has the potential to increasingly become a staple of daily diets
Focus for future work
• Developing new and innovative healthy oat food products
• Other nutritional aspects in addition to β-glucan
Acknowledgements
• Dr Pamela Zwer and Mr Peter McCormack from SARDI (National Oat Breeding Program)
• Dr Glen Fox (Senior Research Fellow) and Ms Thoa Nguyen (PhD Student) from Queensland Alliance for Agriculture and Food Innovation (QAAFI), University of Queensland
• Prof Xinzhong Hu and his team from Shaanxi Normal University, China
• Ms Regina Buswell, AEGIC, Perth
• Mario F. D’Antuono, DPIRD
• GRDC (co-funding with AEGIC)
