Rancidity Development Studies After Storage Of Oat
A long shelf life is of utmost importance when it comes to storage of food. Oats are expected to be easy to store like other cereals. However, oats that are stored for a long period of time are susceptible to becoming rancid, owing to its high lipid content. The lipids are mostly unsaturated fatty acids and prone to deterioration by native lipases which release fatty acids like oleic, linoleic and