El empleo temporal en la industria colombiana, 2000-2013

Abstract

©, 2014, Editorial Department, Chinese Cereals and Oils Association. All right reserved. The paper has conducted study focusing on the nutrient variation during processing of oatmeal. Samples have been taken in different stages of the production line, nutritional qualities and processing characteristics of oatmeal after steaming; drying and microwaving have been analyzed. The results showed that the concentrations of protein, lipid and β-glucan were not significantly changed, while the contents of total phenolics markedly decreased by 5.11% and 11.57% respectively in the processing of steaming and drying (P〈0.05). There were no significant alterations in the composition of fatty acid. The pasting temperature, final viscosity, breakdown value and retrogradation value significantly decreased during the processing (P〈0.05). In additional, the lipase activity was wholly inhibited through steaming. The protein digestibility increased by 6.78% and 13.25% after steaming and microwave processing, and the molecular weight reduced by 6.92%. In conclusion, the variations of nutrient contents changed less; the decrease in the viscosities and the increase protein digestion should attribute to the better absorption and utilization of oatmeal.