Analysis of Oats | KPM Analytics

Moisture and Compositional Analysis

Rolled oats used in food production or to feed livestock receive their grades from the USDA and other entities based on certain measurable quality parameters. Most of these parameters can be measured quickly and easily with the help of near-infrared spectroscopy (NIR) technology with minimal sample preparation.


Parameter	Why It's Analyzed	When It's Measured
Moisture	Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage. Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage.	Incoming ingredients After: grinding/cutting/milling/flaking/rolling
Protein	Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets.Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets.	After: grinding/cutting/milling/flaking/rolling
Fiber	Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient. Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient.	After: grinding/cutting/milling/flaking/rolling
Test Weight	Test weight is a volumetric measurement that is a common quality indicator for oat grading processes.Test weight is a volumetric measurement that is a common quality indicator for oat grading processes.	Incoming ingredient After: grinding/cutting/milling/flaking/rolling

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KPM Products

NIR Analysis Solutions from KPM

AgriCheck Whole Grain Analyzer Series

SpectraStar™ XT-3 Moisture, Oil/Fat, & Protein NIR Analyzer

SpectraStar™ XT-R NIR Food, Feed, & Forage Analyzer

Knowledge Center

Additional Reading

Product Resources

What is NIR Spectroscopy and How Does It Work

Functional & Rheological Analysis

Oat flour is a popular gluten-free option that is used in a variety of baked goods such as bread, muffins, granola bars, cookies, and others.

Product	Parameters Measured	When It's Measured
Oat Flour	Starch Damage Water Absorption	Incoming Ingredients
Dough	Quality of damaged starch Viscosity Elasticity Extensibility Consistency	At-Line Lab


Product	Parameters Measured	When It's Measured
Cookies/Biscuits	Water absorption of flours Quantity and quality of proteins Damaged starch and dough stickiness Dough consistency, extensibility, and elasticity Cracks and blisters	Mixing Rolling Cutting Lab
Crackers	Water absorption of flours Quantity and quality of proteins Damaged starch and dough stickiness Dough consistency, extensibility, and elasticity Cracks and blistersWater absorption of flours	Mixing Rolling Cutting Lab
Granola Bars	Water absorption of flours Quantity and quality of proteins Consistency and viscosity of the dough Damage and gelatinization of the starch Structure and texture Color	Mixing Injection Lab

KPM Products

Solutions for Analysis of Oat Flour and Dough

Mixolab 2 Universal Dough Characterizer

Rheo F4 Dough Proofing Analyzer

SDmatic 2 Automated Damaged Starch Analyzer

Knowledge Center

Additional Reading

Video Library

Webinar Excerpt - Mixolab Advantages vs Farinograph for Gluten-Free Flours

Video Library

Answering the Challenge of Gluten-Free Products Quality Control (part 1)

Articles & Insights

Damaged Starch Caused by the Milling Process

Product Types

Measurement Capability

Defects Detection Capability

KPM Products

Vision Products

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Knowledge Center

Additional Reading

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Soil Nutrient Analysis

Oat plants grow best in well-drained soils are more tolerant to cooler, wetter growing climates than other cereal grain crops. However, oats do require larger quantities of available plant nutrients. Managing important soil quality parameters is vital for a successful harvest, but not at the cost of unnecessarily spending too much on fertilizer. Soil analysis technologies from KPM can quickly and easily measure soil for important parameters.

Analytes Detected


Parameter	Why It's Analyzed
Nitrogen-Based Nutrients (Ammonia, Urea, TKN, Nitrate, Nitrite)	Nitrogen is an important nutrient for all small grain crop types, is especially absorbed by oats in large quantities throughout the growing season. However, too much Nitrogen in the soil can be harmful to the groundwater. Urea and TKN content also have a role in animal feed quality.
Phosphorus-Based Nutrients (TP, o-Phosphate, Phosphate)	Phosphorus is applied to the soil via fertilizer throughout the growing season but is especially important during the early season to help develop strong roots.
Potassium	Potassium may need to be added via fertilizer at different stages of the growing season.
Other Compounds in Crop Production	Boron, copper, iron, manganese, zinc, and other minerals all have a role in oat crop production.