Your oats might be bitter primarily due to the presence of certain fatty acids and monoglycerides that develop during processing or storage.
Here's a breakdown of the reasons:
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Fatty Acids: Oats contain oils that, when broken down, release fatty acids. Some of these fatty acids are known to contribute to a bitter taste. [Günther-Jordanland et al., 2020] found that specific fatty acids exhibit strong activity related to bitterness in oat flour.
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Monoglycerides: In addition to fatty acids, monoglycerides, which are also derived from the breakdown of fats in oats, can significantly impact the perceived bitterness. [Günther-Jordanland et al., 2020]
Factors that Can Contribute to the Development of Bitterness:
- Storage Conditions: Improper storage, such as exposure to air, light, or heat, can accelerate the breakdown of fats and the formation of bitter compounds.
- Processing Methods: Certain processing techniques might unintentionally promote the release of fatty acids or the formation of monoglycerides.
- Variety of Oats: Different oat varieties may have varying levels of compounds that contribute to bitterness.
- Age of Oats: Older oats are more likely to have undergone lipid oxidation and the formation of bitter compounds.
What Can You Do to Minimize Bitterness?
- Store Oats Properly: Store oats in an airtight container in a cool, dark, and dry place.
- Purchase Fresh Oats: Check the expiration date and try to buy oats that are relatively fresh.
- Consider Different Varieties: Experiment with different brands or types of oats to see if you notice a difference in taste.
- Roast Lightly: Lightly toasting the oats before cooking can sometimes help to reduce bitterness.
- Balance Flavors: When cooking with oats, consider adding ingredients that can help to mask or balance the bitter taste, such as sweeteners, spices, or fruits.
In summary, bitterness in oats often results from the breakdown of fats, leading to the formation of bitter-tasting fatty acids and monoglycerides, which can be influenced by storage, processing, oat variety, and age.
