Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends

This study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg−1 and phytic acid content of 13,280 μg kg−1. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg−1 phytic acid, and 50 mgTAE kg−1 tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti‐nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti‐nutritional factors.

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“…According to AlHasawi et al (2018), the moisture content of oats was 1-2%. Oat flour's protein content was determined to be 11.5% (wet basis).…”

Section: Resultsmentioning

confidence: 99%

“…The moisture content of the oats sampled was found to be 1.4% (wb). According to AlHasawi et al (2018), the moisture content of oats was 1–2%. Oat flour's protein content was determined to be 11.5% (wet basis).…”

Section: Discussionmentioning

confidence: 99%

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

et al. 2023

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“…Studies using in vitro digestion of oat proteins to mimic gastrointestinal digestion (GID) are reported in the literature, but the heterogeneity of protocols developed has produced discrepancies or conflicting results between research groups on the bioavailability, bioaccessibility, and bioactivity of released peptides ( Villemejane et al., 2016 ; AlHasawi et al., 2018 ; Feng et al., 2019 ; Zhong et al., 2019 ). The multidisciplinary project INFOGEST published a harmonized protocol for a static in vitro GID ( Minekus et al., 2014 ; Brodkorb et al., 2019 ), the results of which have been very similar to those observed in vivo for some protein-rich sources under bioethical principles ( Tagliazucchi et al., 2016 ; Hiolle et al., 2020 ; Sousa et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Sánchez‐Velázquez

Cuevas‐Rodríguez

Mondor

et al. 2021

Current Research in Food Science

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Oat ( Avena sativa ) is one of the most cultivated and consumed cereals worldwide. Recognized among cereals for its high protein content (12%–24%), it makes it an excellent source of bioactive peptides, which could be modified during processes such as heating and gastrointestinal digestion (GID). This work aims to evaluate the impact of heat treatment on the proteolysis of oat proteins and on the evolution of antioxidant peptide released during in vitro static GID, in terms of comparative analysis between cooked oat protein concentrate (COPC) and non-heated oat protein concentrate (OPC) samples. The protein extraction method and cooking procedure used showed no detrimental effects on protein quality. After GID, the proportion of free amino acids/dipeptides (<0.2 kDa) reached >40% for both samples (OPC and COPC), thus producing peptides with low molecular weight and enhanced bioactivity. Furthermore, during GID, the amino acid profile showed an increase in essential, positively-charged, hydrophobic and aromatic amino acids. At the end of GID, the reducing power of OPC and COPC increased >0.3 and 8-fold, respectively, in comparison to the non-digested samples; while ABTS •+ and DPPH • showed a >20-fold increase. Fe 2+ chelating capacity of OPC and COPC was enhanced >4 times; similarly, Cu 2+ chelation showed a >19-fold enhancement for OPC and >10 for COPC. β-carotene bleaching activity was improved 0.8 times in OPC and >9 times in COPC; the oxygen radical antioxidant capacity assay increased 2 times in OPC and >4.7 times in COPC, respectively. This study suggests that OPC after cooking and GID positively influenced the nutritional and bioactive properties of oat peptides. Thus, COPC could be used as a functional food ingredient with health-promoting effects, as hydrothermal treatment is frequently used for this type of cereals.

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Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion

et al. 2021

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Gastric viscosity and sugar bioaccessibility of instant and steel cut oat/milk protein blends

Cited by 11 publications

References 55 publications

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

Impact of in vitro gastrointestinal digestion on peptide profile and bioactivity of cooked and non-cooked oat protein concentrates

Luminescence Spectroscopy – a Useful Tool in Real-Time Monitoring of Viscosity during In-Vitro Digestion

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