Nutritional properties of oat‐based beverages as affected by processing and storage

Zhang, Huanmei; Önning, Gunilla; Triantafyllou, Angie Oeste; Öste, Rickard

doi:10.1002/jsfa.2987

Cited by 37 publications

(38 citation statements)

References 44 publications

(82 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Up to now, very little information is available on the effects of storage on mineral content of foods (Akhtar, Anjumet, Salim-Ur-rehman, & Sheik, 2009;de Vasconcelos et al, 2009;Zhang, Önning, Triantafyllou, & Öste, 2007). However, accordingly to our results, Zhang et al (2007) and Pomeranz (1974) agreed that minerals are generally stable in food throughout storage time. Hence, our data support that minerals are stable compounds along storage at 4 C in beverages with a complex composition and irrespectively of the treatment applied.…”

Section: Mineral Compositionsupporting

confidence: 86%

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

et al. 2011

View full text Add to dashboard Cite

Section: Mineral Compositionsupporting

confidence: 86%

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

et al. 2011

View full text Add to dashboard Cite

“…The uses of oats in gluten free or celiac diet are well explored. In order to diversify the oat consumption, attempts have been made to develop oat based beverages or oat milk (Zhang et al 2007;Deswal et al 2014). It has been proved in investigations that oat beverages, as such, retain their cholesterol lowering properties (Onning et al 1998(Onning et al , 1999.…”

Section: Oat Milkmentioning

confidence: 99%

“…Few researches in preparing milk alternates other than soy milk includes peanut milk, rice milk, oat milk, sesame milk, coconut milk, almond milk, hemp milk, hazelnut milk, tiger nut, lupin milk and quinoa milk etc. (Chiba et al 1979;Farkas and Goldblith 1962;Fujimaki et al 1965; US patent US4744992; US patent US5686123; Kapadia et al 2002;Quasem et al 2009;Zhang et al 2007;Camacho and Sierra 1988;Ukwuru and Ogbodo 2011). However, technological issues needs to be addressed in order to prepare a plant based milk alternative comparable to that of cow's milk in respect to appearance, taste, flavor, stability and nutritive value.…”

Section: Introductionmentioning

confidence: 99%

Plant-based milk alternatives an emerging segment of functional beverages: a review

2016

View full text Add to dashboard Cite

Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.

show abstract

“…In the case described, VAD ensued from a persistent selective diet, consisting mainly of oat milk. Storage processes for oat milk cause significant losses of vitamins A and B 12 22 ; nevertheless, some of the main products currently available, such as the 1 the patient consumed, are fortified with the latter but not with the former. 23 These data are consistent with the high serum levels of vitamin B 12 observed in the present case, which progressively normalized after oat milk discontinuation.…”

Section: Figurementioning

confidence: 99%

Vitamin A Deficiency Due to Selective Eating as a Cause of Blindness in a High-Income Setting

Martini¹,

Rizzello²,

Corsini³

et al. 2018

Pediatrics

View full text Add to dashboard Cite

Vitamin A is a fat-soluble micronutrient involved in the regulation of several physiologic functions, such as visual acuity, epithelial tissue integrity, immune response, and gene expression, thus playing a crucial role in childhood growth and development. Although vitamin A deficiency (VAD) in resource-limited settings is still an actual issue and represents the leading cause of preventable childhood blindness, its occurrence in high-income countries is rare, although possibly underdiagnosed because of its nonspecific early manifestations. A good awareness of VAD symptoms and risk factors could aid its early diagnosis, which is fundamental to undertake a prompt treatment and to prevent ocular complications. Nevertheless, the role of restrictive dietary habits, increasingly common in developed countries, is often overlooked in infants and children. We present a case of VAD with permanent ocular sequelae in a 5-year-old girl from a high-income country. In the case described, VAD ensued from a highly restricted diet, mainly limited to oat milk, which had been followed for more than 2 years. This child presented with ocular symptoms, opportunistic infection, anemia, poor growth, and a diffuse squamous metaplasia of the bladder; after commencing retinol supplementation, a gradual healing of clinical VAD manifestations occurred, with the exception of the ocular sequelae, which resulted in irreversible visual loss.

show abstract

Nutritional properties of oat‐based beverages as affected by processing and storage

Cited by 37 publications

References 44 publications

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Impact of high intensity pulsed electric fields or heat treatments on the fatty acid and mineral profiles of a fruit juice–soymilk beverage during storage

Plant-based milk alternatives an emerging segment of functional beverages: a review

Vitamin A Deficiency Due to Selective Eating as a Cause of Blindness in a High-Income Setting

Contact Info

Product

Resources

About