RAPID OAT PRODUCT TESTING FOR
"COOK" QUALITY
Clearly a major concern of oat millers and processors
using oat products is shelf life and product stability. Several
enzymes - primarily lipases, lipoxidases and peroxidases - are
involved in both hydrolytic and oxidative rancidity. Thermal
inactivation of these enzymes is accomplished by kilning or
otherwise heating the oats, groats or milled product.
Because throughput in modern oat mills is so rapid and the demands
for quality products at very competitive prices is so great, there
are no margins for error. Rapid tests are needed to evaluate
"cook quality" right at the point of sampling in the mill
and without any specialized laboratory equipment.
OAT-CHEK I was developed to solve the hydrolytic rancidity part of
this challenging stability problem. OAT-CHEK I takes approximately
10 minutes to determine lipase activity. When all the lipase enzymes
are inactivated, oat products are light-colored, lightly flavored
and have minimum hydrolytic rancidity potential. OAT-CHEK I can be
made semi-quantitative if the sample is weighed (no balance included
in the kit). Oat flavor changes according to time, temperature and
moisture variables during processing and OAT-CHEK I can be used to
monitor a particular desired "cook point" The final check
point is the point of total lipase inactivation which is the point
of minimum hydrolytic rancidity. Thus OAT-CHEK I can be used to
establish in-house standards, quality assurance data and for sample
comparisons.
We think you and your production and quality assurance staffs will
be pleased with the ease and speed of OAT-CHEK I. The kit comes
complete with a spot plate for the reaction, a small volumetric
measure for mixing the reagents (no pH adjustments necessary), a
spatula, reagents, and instructions for $200.00 plus shipping and
handling. Each kit contains enough reagents for about 500 tests
including controls - a cost of only 26 cents per determination. A
replacement kit of reagents is available for $175.00 plus shipping
and handling. [Remember if you require semi-quantitative results,
you must weigh the sample accurately to the nearest one-tenth gram.
We can supply balances on request.]
Here at last is a cost effective test with a production orientation.
Call or FAX your orders for fast service and technical support. Let
OAT-CHEK I keep you on the competitive edge of rapid "cook
quality" testing technology.
See also OAT-CHEK II for a
quick test to determine oxidative rancidity.
Contact us for additional information.
Consulting, new product research and
development, and food and feed microscopy services are
available through the laboratory at ALTECA
LTD.
To Contact Us:
LSB Products, a division of ALTECA Ltd.
731 McCall Road, Manhattan, KS 66502, U.S.A.
Tel: (785) 537-9773, Fax: (785) 537-1800
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This page was last updated on 05/07/08
.
