Abstract
<jats:p>The aim of the study is to investigate the physicochemical and functional properties of different oat varieties for their future use as food ingredients. The objects of the study were five oat varieties: Krechet, Allur, Irtysh, Yakov, and Komes. The physicochemical characteristics of flour from the five oat varieties were determined. The amino acid composition of different oat varieties was determined using hydrolysis. Micrographs of oat flour samples were examined. The physicochemical quality indicators of bread were determined according to GOST R 58233-2018. Five oat varieties were characterized by their physicochemical and functional properties, and the amino acid composition of oats was determined. Sample No. 5 (Komes variety) showed the maximum protein content – 13.88 g, indicating the possibility of using it as a protein source for human nutrition, while sample No. 4 (Yakov variety) surpassed it in fiber content (18.76 g). Sample No. 1 (Krechet variety) showed the highest fat content – 6.67 g. The maximum moisture content was determined in sample No. 4 (Yakov variety) – 9.55 g. Sample No. 5 showed the maximum ash content – 6.09 g. Sample No. 2 (Allur variety) showed the maximum thousand grain weight – 36.74 g. Sample No. 4 (Yakov variety) demonstrated the highest water and oil absorption capacity. Sample No. 2 demonstrated the highest foaming capacity (20 %). Sample No. 4 would be a good fiber substitute and would also possess other functional properties, including total flavonoid and anthocyanin content. Micrographs of oat flour samples showed that the average granule size of oat starch samples ranged from 1.5 to 6.6 µm in Allur flour, 1.1 to 5.2 µm in Yakov flour, and 1.7 to 6.8 µm in Komes flour. A study of the quality of bread made from a mixture of oat and wheat flours revealed that it is recommended to add no more than 30 % of oat flour to the recipe, as this amount does not significantly alter the quality of the bread.</jats:p>