Geometrical, functional, thermal, and structural properties of oat varieties from temperate region of India

Geometrical, functional, thermal properties and FTIR analysis of three varieties of oat flour (Sabzaar, SKO20, & SKO90) were investigated. Sabzaar showed highest thickness, geometric mean diameter, arthimetic mean diameter, sphericity and grain volume. The density of oat grains varied from 0.393 to 0.37 g/mL (bulk) and 1.2 to 1.8 g/mL (true). WAC showed significant (P < 0.05) difference among the cultivars with Sabzaar flour showing the highest value (2.36 g/g) and SKO20 (1.98 g/g) the lowest. Peak viscosity of oat flours was in the range of 460.33-489.33 cP. Flour samples showed the presence of small as well as large starch granules, oval or irregular shape with a smooth surface having some dents or fissures and some damaged starch and with varying dimensions. Average granule size of oat starch samples was within the range of 1.5-6.6 μm in Sabzaar, 1.1-5.2 μm in SKO20, and 1.7-6.8 μm in SKO90. The gelatinization transition temperatures onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc) varied significantly (p < 0.05) among three varieties.