Food Oat Quality Throughout the Value Chain

Ames, Nancy; Rhymer, Camille; Storsley, Joanne

doi:10.1002/9781118354100.ch3

Cited by 15 publications

(35 citation statements)

References 162 publications

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“…However, heat processes can inactivate lipases and lipoxygenases by preventing their reaction with lipids. Heat treatments are therefore useful for decreasing rancidity and improve the shelf life (Ames et al 2013;Decker et al 2014). These observations confirm previously reported results showing that fatty acids did not change significantly during storage of oat-based beverages and also, linoleic acid shows no alterations (Zhang et al 2007).…”

Section: Lipid Peroxidation In Soy and Oat Beveragessupporting

confidence: 89%

“…Oats is a cereal and, consequently, carbohydrates constitute a large part of its composition, as it contains 60% starch. In oats, proteins (11-15%) are higher in content with respect to other cereals and include globulins (avenalins) with fraction 12S as their principal component, albumins, prolamins and glutelins (Ames et al 2013;Gulvady et al 2013). Globulins contain low amounts of cysteine and methionine but are rich in asparagine and glutamine (Shewry and Casey 1999).…”

Section: Introductionmentioning

confidence: 99%

“…Globulins contain low amounts of cysteine and methionine but are rich in asparagine and glutamine (Shewry and Casey 1999). Moreover, oats contain lipids (7%) such as polyunsaturated fatty acids (about 41% of total fats) (Ames et al 2013;Gulvady et al 2013;Rasane et al 2015;Singh et al 2013). Oats also contain phenolic compounds including phenolic acids, flavonoids and precursors of phytoestrogens such as lignans.…”

Section: Introductionmentioning

confidence: 99%

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Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Moretto

Tonolo

Folda

et al. 2021

Food Prod Process and Nutr

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Soy (Glycine max) and oats (Avena sativa) are plant sources used in milk-alternative beverages. However, protein and lipid constituents of these food matrices can undergo alterations during the storage. In this work, a commercial formulation of soy and oat-based beverages were comparatively evaluated. During the 12 months of shelf life and two following months, their phenolic content, antioxidant capacity, lipid peroxidation, protein carbonyl formation and protein breakdown were assessed. Total phenolic content and antioxidant capacity of soy and oat-based beverages were maintained during the entire period of 14 months. Both beverages did not show any increase in spontaneous lipid peroxidation beyond the basal level, however, due to the different content of unsaturated fats, when lipid peroxidation was stimulated, soy exhibited a major peroxidizability with respect to oat beverage. Oxidative alteration of proteins, estimated as carbonyl group formation, presented no increase with respect to the basal levels both in soy and oat beverages for all 14 months. Finally, soy proteins showed a gradual increase of proteolytic activity up until half of the shelf life, while oat did not show significant changes in protein fragmentation. In conclusion, both soy and oat beverages resulted oxidatively stable throughout their storage. We suggest that phytochemicals might guarantee the oxidative stability of the product, possibly in combination with antioxidant bioactive peptides, which already have well-known benefits on human health. Graphical abstract

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Section: Lipid Peroxidation In Soy and Oat Beveragessupporting

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparative analysis of the antioxidant capacity and lipid and protein oxidation of soy and oats beverages

Moretto

Tonolo

Folda

et al. 2021

Food Prod Process and Nutr

View full text Add to dashboard Cite

show abstract

“…These are non-starch polysaccharides which chemically belong to the group of hexoses, consisting of glucose monomers linked by β-glycosidic linkages (Wang et al., 2017a). β-glucans can be built from up to 250,000 glucose residues, and branching may occur in the chain (Ames et al., 2014). The structure of the chain varies depending on the source of origin.…”

Section: Introductionmentioning

confidence: 99%

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

Kurek

Moczkowska

Karp

et al. 2019

Food sci. technol. int.

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This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content. In the executed research, the adverse effect of this component on the formation of gluten network and hardness of the crumb was observed. In the double compression test, it was shown that the highest hardness on the day of baking was characterized by the bread with the addition of barley preparation. The fastest rate of staling was observed in the bread with additional barley flour that was affected by the highest amount of β-glucan. A significant decrease of the β-glucan level was also found during the technological bake-off process, which can be explained by the activity of enzymes.

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“…Oat grains contain high amounts of valuable nutrients, such as proteins, soluble fibers (β-glucans), unsaturated fatty acids, vitamins, minerals, and antioxidants. These attributes make oatmeal a functional food with beneficial effects on lowering cholesterol and reducing glycemic response in humans (Ames et al 2014). …”

Section: Introductionmentioning

confidence: 99%