Enhancing Oat End Product Quality

1. Enhancing Oat End Product Quality Nancy Ames, Ph.D. Cereal Research Centre Winnipeg, Canada

2. Oat vs Wheat End Product Quality Crops like wheat have well defined end product quality criteria which are an integral part of the breeding program – development of early generation testing procedures are a priority.

3. Oat Quality Testing Traditionally, oat improvement programs have focused on agronomic characteristics first, testing a limited scope of quality characteristics in later generations.

4. Should Oat End Product Quality be a Breeding Priority? Consider relative importance of consumer preferences and human health in the production and utilization of oat.

5. HEALTH CLAIM • Code of Federal Regulations 21 CFR 101.81 (2)(i)(G)(1) : (1) 3 g or more per day of -glucan soluble fiber from either whole oats or barley, or a combination of whole oats and barley. • 3grams fat maximum per RACC (40x7.5%=3) • 10% TDF minimum

6. Should Oat End Product Quality be a Breeding Priority? Assess genetic and environmental variation- Is there potential for quality improvement through germplasm development ? Can end product quality be rapidly assessed early in the breeding program?

8. Beta Glucan in End Product 4% beta-glucan (Minimum) 78 g or 3 bowls of oatmeal 6% beta-glucan 52 g or 2 bowls of oatmeal 8% beta-glucan 39g or 1.5 bowls of oatmeal

10. Bridge gaps between new germplasm development and consumer benefits (human health). • Define oat quality based on consumer market and clinically proven health benefits • Identify quality criteria for product. • Develop screening methods to assess early generation breeding material

11. Understanding End Product Quality • Sensory analysis for texture and taste • Trained and consumer panels • Identify significant differences detected by consumers. • Develop methods of prediction

12. Trained Sensory Panel • Attributes Measured on a 15- cm line scale • Manual Stirring • Adherence to Overturned and Angled Spoon • Oral Thickness • Viscosity of Liquid • Chewability • Flake Integrity and Flake Firmness • Cohesiveness of Mass • Stickiness

13. Effect of Cooking Method on Instant Oatmeal Texture

14. Small Scale, Rapid Testing • Breeding for end-product quality could begin in early generations if quality attributes are defined and easily measured. • Techniques often need to be reassessed/modified in order to ensure that the accuracy and volume capacity are sufficient to make progress. • Understanding processing of the end product is necessary to develop small scale methods.

15. Developing Methodology

16. DuPont’s Acurum • The Acurum can analyze specific visual grading factors in a 10,000 seed sample in about two minutes. • Currently used to detect and quantify disease and weathering characteristics (frost, sprouting, bleaching) in CWRSW and Durum wheat samples. • AAFC is currently evaluating instrument for quantifying physical properties of oats and determining relationships with quality factors (eg. Breakage and discolouration).

17. Acurum – how does it work? • Individual kernels are imaged and over 300 measurements are taken. • From this data over 100 kernel characteristics are quantified (for eg. roundness, compactness, perimeter etc.) • The data output can be shared through an artificial neural network in order to allow calibration on a larger dataset if desired (or used stand alone).

18. Measuring β-Glucan Rapidly :Megazyme, ELISA and NIR

20. Rampitsch et al 2006, Early generation β-glucan selection in oat using a monoclonal antibody-based enzyme-linked immunosorbent assay.Cereal Chem: in Press Rampitsch, C., Ames, N., Storsley, J. and Marien, L. 2003. Development of a monoclonal antibody-based enzyme-linked immunosorbent assay to quantify soluble β-glucans in oats and barley. J. Agric. Food Chem. 51: 5882-5887.

21. Fiber Quality: β-glucan Molecular Weight/Viscosity Viscosity of β-glucan may play a role in physiological functionality. Current research at CRC, includes assessment of MW and viscosity.

22. Lab uses approved AACC method 32-07 for Total, Insoluble and Soluble Fiber determination Fibertek system unit allows for simultaneous filtration of 6 sample flasks.

24. RAPID VISCO ANALYSIS TO ASSESS FLOUR PROPERTIES

25. Laboratory Scale Processing Ames and Rhymer, 2003. Cereal Chem 80(6):699-702

26. S.Cenkowski, N. Ames and W.E. Muir. 2006 Infrared processing of oat groats in a laboratory-scale electric micronizer . Canadian Biosystems Engineering 48(3):17-25.

27. TA.XT2 Texture Methods Ball Probe Stickiness Probe Back Extrusion Probe

28. Oatmeal Instrumental Texture Related to Sensory Attributes(Ball Probe Method) Positive force and area are related to -Thickness in Mouth -Manual Stirring -Cohesiveness of Mass -Flake Firmness -Chewability Negative force and area are related to -Cohesiveness of Mass Microwave Boiling Water

29. Oatmeal Instrumental TextureRelated to Sensory Attributes(Stickiness Method) Negative peak force and area are related to -Stickiness -Cohesiveness of Mass Microwave Boiling Water

30. Centrifuged Oatmeal Layer 1 Layer 1 Layer 2 Layer 2 Layer 3 Layer 3 Microwave Boiling Water

31. Enhancing End Product Quality • Defining oat end product quality is the first step to expansion of breeding priorities to end product quality. • Definitions of quality depend on functional requirements of product and associated consumer preferences (sensory and clinical trials). • The second step is to provide breeders with rapid, accurate methods suitable for large numbers of small samples to assess defined end product quality parameters . • The final step is application of the methods in early generation screening.