At IFT First in Chicago later this month, researchers from across the country will present on the nutritional impact of different oat lines and components, processing and packaging on oat-based beverages and foods.
Their findings could help enhance the appeal of oat-based beverages, their nutritional benefits and shelf-life – all of which consumers consider when evaluating purchases in the increasingly crowded plant-based beverage category.
Beyond basic health benefits
Recognizing that a top sales driver of oat-based beverages in the US is the health halo they wear thanks in large part to the high fiber content of their star ingredient, several researchers looked at the potential or veracity of other contributors to the beverage’s health status.
For example, Clair Noack, a research assistant at Stuben Foods considers whether “less well known” avenanthramides (AVNs), which are “functional low-molecular-weight phenolic compounds unique to oats among cultivated grains,” might also be present and convey benefits in commercially available oat milks in the US.
In a poster she is presenting at IFT, Noack shares how she tested 10 commercially available oat milks, which she freeze-dried into a powder to extract the AVNS. She found all milks contained some AVNs but their content varied, which she hypothesized was due to “the difference in oat varieties, processing techniques and overall oat concentration.”
She also notes that AVNs are heat sensitive can degrade during high-heat processing.
Based on her findings, she recommends that “AVNs should be included along with beta-glucan as a health benefit of consuming oats and oat milks.”
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July 06, 2022 at 07:55PM
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Oat milk under the microscope: Research presented at IFT analyzes the popular beverage - FoodNavigator-USA.com
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