Effects of processing and short-term storage on the pasting characteristics of slurries made from raw and rolled oats

Effects of short-term storage on pasting properties of whole, ground and pr ocessed greats of three oat varieties, Mortlock, Cooba and Yarran, were stu died using a Rapid Viscoanalyser. Characteristics of whole greats changed l ittle with storage, whereas those of ground greats changed substantially, d ependent on variety, storage temperature and time. Final Viscosity was the most sensitive parameter. These changes call into question collaborative st udies involving transport or storage of ground samples. Processing of oats caused increases in Peak and Final Viscosity characteristic of cultivar. Di fferential Scanning Calorimetry thermograms suggested that Yarran contained up to three populations of starch granules which differ in gelatinisation properties. Short term storage of processed oats had no significant effect on pasting properties. Viscograms of lipid-extracted meals changed little d uring storage, but storage of reconstituted meals affected Time To Peak Vis cosity, Breakdown, Final Viscosity and Setback. Slow interactions between l ipid and starch were the main factors in changing pasting properties, where as oxidative rancidity had little effect.