Food applications of oat, sorghum, and triticale protein products

Cluskey, J. E.; Wu, Y. Victor; Wall, Joseph S.; Inglett, George E.

doi:10.1007/bf02671551

Cited by 9 publications

(8 citation statements)

References 10 publications

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“…More than 50% of the global production of oats is used as animal feed, but the remaining is used for human consumption . For human consumption, oats are processed to generate rolled oat groats or oat flour, or used in functional or medicinal products …”

Section: Introductionmentioning

confidence: 99%

“…Dehulled oats (uncooked) have a greater apparent ileal digestibility (AID) and standardized ileal digestibility (SID) of crude protein (CP) and most amino acids (AA) than most other cereal grains, and the highest digestible indispensable AA score (DIAAS) among all cereal grains . However, instead of being consumed as oat groats, oats may also be processed and separated into oat bran, oat starch, oat fiber and oat protein concentrate . Both wet milling and dry grinding procedures may be used in the processing of oats, and the resulting oat protein concentrate typically contains 500–700 g kg −1 CP …”

Section: Introductionmentioning

confidence: 99%

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Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20‐ to 30‐kilogram pigs

2017

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BACKGROUND: Oat protein concentrate is often used in human food, but the quality of this protein has not been characterized. Therefore, the objectives of this experiment were to determine the standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in oat protein concentrate and to determine differences in protein quality estimates between the protein digestibility-corrected AA score (PDCAAS) and the digestible indispensable AA score (DIAAS) when using growing pigs for both measurements.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20‐ to 30‐kilogram pigs

2017

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“…Oat, the third largest cereal crop on Canada and the fifth largest in the world, is an important grain for live stock and poultry feed. It is an excellent good grain because of the high nutritional quality of its protein (Cluskey et al, 1979, USDA 1979.…”

Section: Introductionmentioning

confidence: 99%

Effect of Adding Barley and Oat Flour on the Rheological Properties of Bread Dough

Raya¹,

Rabiae²,

Shazly

et al. 2014

Journal of Food and Dairy Sciences

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The research aims to study effect of adding barley flour by 10, 15, 20%, oat flour 10,15,20% and the two together by 10 +10, 15 +15, and 20 +20% on the rheological characteristics of the dough showed: First: The results obtained from farinograph adding that as a result of barley at different rates led to increasing the rate of absorption and duration of kneading dough and consistently for maximum strength and the weakness of dough. Also, adding oats, at different rates led to the low rate of absorption, while the access time and the stability of the dough and the dough weakness. In the case of mixing the two together, the results obtained through farinograph led added both of barley and oat together in different proportions led to the low rate of water absorption, while the arrival time, dough development, the dough stability and dough weakness were determined. Second: the results obtained from extensograph as a result of adding barley at different rates led to a decline in rubber dough and flatten the resistance and the relative number and energy resulting dough. While oats at different rates led to a decline in rubber dough and figure the relative energy and the resulting dough while increasing resistance to flatten. And also in the case of mixing barley and oats together in different proportions led to a decline in rubber dough Find a summary of the results obtained through can say that the best ratio in addition to barley was 15% and for oats was 10% in the case of mixing barley and oats were best ratio of 15% as well.

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“…According to Cluskey et al (1979) and Pomeranz (1973), oats contain good quality proteins and have the highest lysine content among common cereals. This explains the development of protein concentrates and isolates as brands from mechanically peeled oats as early as 1970 (Cluskey et al 1973(Cluskey et al , 1976(Cluskey et al , 1978Wu & Stringfellow, 1973;Youngs, 1974).…”

Section: Introductionmentioning

confidence: 99%

The Content of Non-essential Amino Acids in the Grains of Winter and Spring Varieties of Oats (Avena sativa L.) under the Conditions of Central Southern Bulgaria

Georgieva

Zorovski

2013

AGR

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The purpose of this survey is to study the content of non-essential amino acids in four winter (Dunav 1, Ruse 8, Resor 1, Line M-K) and five spring (Obraztsov chiflik 4, Mina, HiFi, Novosadski golozarnest and Prista 2) cultivars of oats grown in Central Southern Bulgaria within the period from 2007 to 2009. The tested cultivars have different contents of non-essential amino acids. Dunav 1 has the highest quantity of glicine (5.12 g/100 g protein) of all the winter cultivars, Ruse 8 has the highest quantity of alanine (5.69 g/100 g protein) and Resor 1 -the highest quantity of arginine (6.14 g/100 g protein). Generally speaking, the spring cultivars have a larger quantity of glutamic acid (from 25.86 to 26.07 g/100 g protein) and proline (from 6.15 to 8.21 g/100 g protein) but a smaller quantity of glycine (from 4.68 to 4.99 g/100 g protein) compared to the winter cultivars. The naked cultivar Mina has the highest quantity of cystine (2.14 g/100 g protein), cultivar Prista 2 has the highest quantity of proline (8.21 g/100 g protein) and glutamic acid (26.07 g/100g protein) and HiFi ranks first in terms of aspartic acid (9.05 g/100 g protein), serine (5.02 g/100 g protein) and tyrosine (2.09 g/100 g protein). In the study we have also established certain relations between nonessential amino acids.

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Food applications of oat, sorghum, and triticale protein products

Cited by 9 publications

References 10 publications

Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20‐ to 30‐kilogram pigs

Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20‐ to 30‐kilogram pigs

Effect of Adding Barley and Oat Flour on the Rheological Properties of Bread Dough

The Content of Non-essential Amino Acids in the Grains of Winter and Spring Varieties of Oats (Avena sativa L.) under the Conditions of Central Southern Bulgaria

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