Abstract:

【Objective】To compare relative importance of quality properties of expansion products extruded from whole oat flour, and found the quality evaluation indexes system. 【Method】 The quality properties of samples obtained from the single factor experiments were studied by descriptive analysis, correlation and factor analysis to study the variance, correlation, and put weights on main quality properties. 【Result】 Based on the descriptive analysis, the coefficient of variation (CV) of quality properties, such as a*, crispness, hardness, water solubility index (WSI) and expansion ratio were more than 5.00%. Based on the correlation analysis, at least one index whose CV were less than 5.00% had significant correlation with those whose CV were more than 5.00%. Based on the factor analysis, the variance contribution of expansion ratio, a*, crispness,and hardness were 20.21%, 24.21%, 25.77% and 24.56%, respectively. 【Conclusion】 Main quality properties of evaluating extruded expansion products from whole oat flour were expansion ratio, a*, crispness and hardness, and corresponding weight of main quality properties were 21%, 26%, 27% and 26%.

Key words: oat (Avena sativa L.), whole oat flour, expansion products, quality evaluation, quantity relation