Oat grain—a wonderful reservoir of natural nutrients and biologically active substances

Lásztity, R.

doi:10.1080/87559129809541150

Cited by 95 publications

(80 citation statements)

References 36 publications

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“…Oat grains contain 39-55% starch, 20-38% β-glucan and other dietary fiber and 8-16% protein (Lasztity, 1998). Fat replacers and substitutes achieve their texture function mainly by stabilizing substantial quantities of water in a gel-like matrix, resulting in lubricant and flow properties similar to those of fats.…”

Section: Introductionmentioning

confidence: 99%

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang¹,

Kim²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

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Section: Introductionmentioning

confidence: 99%

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang¹,

Kim²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…A substantial amount of the soluble dietary fiber of whole grain oat is β-glucan (mixed linkage (1→3)(1→4)-β-D-glucan), a cell wall polysaccharide that is one of the important physiologically active dietary fiber components (Wood 2001). In addition to β-glucan, oat contains other dietary fibers, vitamins, minerals, antioxidants, sterols and other bioactive compounds, and proteins high in lysine (Lásztity 1998, South et al 1999. The dietary fiber complex with its antioxidants and other Vol.…”

Section: Introductionmentioning

confidence: 99%

Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Salmenkallio-Marttila

Roininen²,

Autio³

et al. 2008

AFSci

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Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules -protein and starch -correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.

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“…La lunasina es quimiopreventiva y se indica que tiene efectos en la reducción del co lesterol (Gálvez, 2008). Comparado con otros cereales, la avena contie ne el nivel más alto de proteína bien balanceada, con 18 aminoácidos, 8 de los cuales son balanceados (Lasztity, 1998).…”

Section: Aminoácidos Y Péptidosunclassified

Compuestos importantes para la salud encontrados en los cereales enteros

Flores

2012

Ing. ind. (Lima)

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Resumen: Los productos basados en granos enteros han ganado importan cia, pues se les considera entre los alimentos que mejoran la salud y redu cen el riesgo de enfermedades relacionadas con los hábitos alimentarios. La cáscara y el germen de los cereales contienen más vitaminas, minerales, antioxidantes naturales y fibra dietética que el endosperma, que principal mente contiene almidón y proteína. Estudios recientes indican que existen una serie de beneficios para la salud relacionados con el consumo de fibra dietética, entre los cuales se pueden mencionar la regulación de la glucosa de la sangre y del nivel de insulina, la reducción del colesterol de la sangre, la prevención del cáncer de colon y de desórdenes cardiovasculares. Palabras clave: Cereales / cáscara / salvado / salud / prevención de enfermedades Health important compounds found in whole grainsAbstRAct: Whole grain based products are gaining importance in improv ing health and reducing risk diseases related to food habits. Cereal bran and germ contain more vitamins, minerals, natural antioxidants and die tary fiber than the endosperm that mainly contains starch and protein. Actual research shows beneficial aspects for health related to the con sumption of dietary fiber like, for example, blood glucose and insulin level regulation improvement, blood cholesterol reduction and colonic cancer and cardiovascular disorders prevention. Keywords: Cereals / bran / health / preventionIngeniería Industrial n. o 30, 2012 208 Rafael Villanueva Flores INTRODUCCIÓNLos cereales constituyen la fuente principal de alimentos para el mun do. Cuando se consumen tras quitarle las cubiertas y el germen, se de nomina cereal 'refinado'. Cuando se procesa sin quitarle las cubiertas, el producto resultante se denomina 'entero'.En los últimos años, los productos basados en granos enteros han ganado atención debido a los beneficios que aportan a la salud. Pode mos definir a los granos enteros como aquellos granos intactos, moli dos, chancados o laminados luego de haberles removido las partes no comestibles, en los cuales sus principales componentes (endosperma, germen y cáscara) mantienen la misma proporción relativa, tal como existen en el grano intacto. Se consideran también aquellos que sufrie ron la separación temporal de sus componentes durante el procesa miento para una posterior recombinación.Cada día es más evidente que los productos elaborados sobre la base de granos enteros tienen potencial para mejorar la salud y para reducir el riesgo de enfermedades relacionadas con los hábitos alimentarios.Los cereales son principalmente fuente de carbohidratos provenien tes del endosperma del grano de donde se obtiene la mayoría de los pro ductos industriales, como la harina de trigo o el arroz pilado. Sin em bargo, también son una fuente importante de componentes favorables para la salud, como la fibra dietética, los prebióticos, los minerales, los lípidos, las vitaminas y las ligninas ubicados principalmente en la cás cara y el germen del grano que, en muchos casos, al ser ...

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Oat grain—a wonderful reservoir of natural nutrients and biologically active substances

Cited by 95 publications

References 36 publications

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread

Compuestos importantes para la salud encontrados en los cereales enteros

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