Development of a germination process for producing high beta-glucan, wholegrain food ingredients from oat

Germination can be used to improve the texture and flavor of cereals. Howev er, germination generally causes breakdown of beta -glucans, which is undes irable with respect to the functional properties of beta -glucan. Our aim w as to assess possibilities of germinating oat without substantial loss of h igh molecular weight beta -glucan. Two cultivars, hulled Veli and hullless (naked) Lisbeth were germinated at 5, 15, and 25 degreesC and dried by lyop hilization or oven drying. Elevated germination temperatures led to an incr ease in Fusarium, aerobic heterotrophic bacteria, Pseudomonas spp., lactic acid bacteria, enterobacteria, and aerobic spore-forming bacteria. Therefor e, the germination temperature should be kept low to avoid excessive growth of microbes. Of the samples germinated at 15 degreesC, only one contained low amounts of the Fusarium toxin deoxynivalenol (52 mug/kg). Germination l ed to the breakdown of beta -glucans, but the decrease in the molecular wei ght of beta -glucan was. initially very slow. A short germination schedule (72 hr, 15 degreesC) terminated with oven drying was developed to produce g erminated oat with retained beta -glucan content. Compared with the native oat, 55-60% of the beta -glucan could be retained.