This study was performed to investigate the physicochemical properties of raw and roasted oats for the production of processed goods. Changes in particle size, pH, moisture content, Hunter b value, polyphenols, proteins, flavonoids, lipid rancidity, β-glucan content and sensory evaluation were compared between raw and roasted hulled oats (HO) and de-hulled oats (DO) after heating treatment at 0, 80, 120, 160 and 200°C. HO was more finely crushed than DO. The Hunter b value of HO was lower than that of DO, which increased sharply at 200°C. The pH range was from 6.2 to 6.6, with an average value of 6.4. In contrast to the protein contents of the two oat types, polyphenol content showed gradual decrease as roasting temperature increased. A comparison of the flavonoid content of HO with DO, indicated difference in the increase of flavonoids with increasing temperature. The protein content of HO was observed to be higher than that of DO. Furthermore, the protein level was slightly increased with increasing temperature. Malonidialdehyde (MDA) content was statistically identical from 0°C to 160°C, but then increased sharply at 200°C. As expected, the β-glucan content of HO was higher than that of DO. The β-glucan content of HO was decreased at 80°C, but increased from 120°C to 200°C. In contrast, the β-glucan of DO increased constantly compared to the control. Variations in sensory characteristics such as color, taste, smell and overall preference were observed. There were statistically significant difference among the sensory characteristics of the two oat types heated at 0°C and 120°C and at 160°C and 200°C (p<0.05). Our collective results, including those for particle size, MDA, protein, β-glucan content and sensory evaluation, indicated that HO would be more useful in the development of processed goods than DO, and that an optimum temperature for roasting oats is approximately 160°C for 15 min. Moreover, our results indicate that suitable roasting temperatures and cultivars are necessary to produce high-quality processed oat goods.

This study was conducted to investigate the food value of Cudrania tricuspidata at its various maturation stages. The pH, total acid and reducing sugar contents of its fruit juice were determined to have been 4.2～5.1, 1.4～2.0% and 5.4～8.6%, respectively. The general chemical components of its fruit were observed as 76～80% moisture, 2.2～3.5% crude protein, 1.7～2.9% crude fat, 0.8～1.2% ash and 14.5～16.4% carbohydrate. Its free sugar, glucose and fructose contents were determined. The fructose contents of both its ripened and over-ripened fruits were higher than their glucose contents. Organic acids such as oxalic acid, citric acid, tartaric acid, malic acid and succinic acid were detected, and the concentration of the malic acid and the succinic acid were found to have been most abundant. The K content was higher than the amounts of other minerals, such as Ca, Fe, K, Mg, Na and P. Its vitamin C and the total amount of its dietary fiber were 127.5～149.2 mg% and 22.7～38.7%, respectively. Its insoluble dietary fiber content was higher than its soluble dietary fiber content. Its total polyphenol and flavonoid content were 18.9～19.6 mg% and 40.9～48.2 mg%, respectively.