Replication Data for: Directing oat groat heat treatment conditions towards increased protein extractability

Oat-based liquid and semi-solid dairy alternatives are of great interest nowadays, but generally have very low protein contents, which is undesirable from technological and nutritional points of view. This can be attributed to the fact that oats are industrially heat treated (‘kilned’) to inactivate endogenous lipases, which results in a protein extractability decrease. Thus, it is clear that there is a need to direct heat treatment conditions towards increased oat protein extractability whilst retaining desired shelf stability. In this study, we investigated the impact of directing oat heat treatment conditions [oat moisture content, heating temperature and time] on a lab-scale to achieve complete enzyme inactivation, with peroxidase activity as a marker, while maintaining high protein extractability. This dataset contains (i) heat load measurements of the performed lab-scale heat treatments (1 .xlsx file), (ii) data on the moisture content of defatted oat whole meal obtained from (non-)heat-treated oats (1 .xlsx file), (iii) data on the peroxidase activity of defatted oat whole meal from (non-)heat-treated oats (1 .xlsx files), (iv) data on the protein extractability of defatted oat whole meal from (non-)heat-treated oats (1 .xlsx file), (v) data on the lipase activity of defatted oat whole meal from (non-)heat-treated oats (1 .xlsx file), and (vi) microscopy images of (non-)heat-treated oats (1 .pptx file).