Author(s)

Chunling Mao

Corresponding Author

Chunling Mao

Abstract

Oatmeal needs to be processed by processing. Before the oats are ground into powder, the seeds are fried, and the oatmeal is cooked with hot water. The oatmeal is eaten by steaming or cooking. This is the “three cooked” processing. In order to study the effects of processing on the nutrition and processing quality of oat traditional foods, the determination of nutrient index, rheological properties, peroxidase activity and whiteness determination, and sensory evaluation were carried out for the pits of different treatment processes. Data analysis showed that the sensory effect of the wolf nest cooked, steamed and cooked was the best. In general, the effect of frying on the whole nutrition and processing quality of the oat nest is the most important part of the “three cooked” process

Keywords

Nutrition, Processing Quality, Effects, Oat Food