Replication Data for: Impact of groat heat treatment and varying extraction conditions on oat β-D-glucan characteristics

Oat-based liquid and semi-solid dairy alternatives are of great interest nowadays, but generally have low dietary fiber content or are fortified with refined dietary fibers. Thus, the full functional and nutritional potential of oat dietary fibers, in particular oat β-D-glucan (βG), remains underexploited. This can be attributed to the fact that oats are industrially heat treated (‘kilned’) to inactivate endogenous lipases thereby preventing rancidity development. Thorough understanding on how the industrial oat groat heat treatment and varying extraction conditions affect the extractability and structural characteristics of oat βG is essential for expanding its utilization in the food industry. In this study, we investigated the impact of the industrial oat groat heat treatment, extraction pH and presence of calcium ions in the extraction medium on the βG recovery, molecular weight and viscosity of oat extracts. This dataset contains (i) data on moisture and β-D-glucan contents (1 .xlsx file), (ii) data on β-D-glucan extractabilities (1 .xlsx file), (iii) data on β-glucanase activities (1 .xlsx file), (iv) data on β-D-glucan molecular weights (1 .xlsx file) and (v) data on extract viscosities (1 .xlsx file).