New Technology to Bring Health Benefits of Oats and Barley to More Foods

635392879126232700barley.JPG
25 Jun 2014 --- New technologies may help food manufacturers more broadly utilize the many healthful benefits of oats and barley in a greater range of food products, according to a panel discussion at the 2014 Institute of Food Technologists (IFT) Annual Meeting & Food Expo in New Orleans.

Oats and barley are ancient food crops known for their durability, versatility and healthful attributes. Both grains have high levels of protein, fiber and beta-glucan. There is now evidence that oats and barley significantly reduce cholesterol levels and that they moderate blood glucose concentrations following a meal, according to a presentation by Susan M Toth, PhD, research scientist, Agriculture and Agri-Food Canada. 

In addition, there is also research to support that oat and barley foods increase satiety after meals, a sensation of feeling full after meals, which may aid in weight maintenance.

In China, barley and oats are used in a variety of products, from cereals and noodles to beverages and flat bread, said Bo Jiang, PhD, professor of food science and executive director of the State Laboratory of Food Science and Technology at Jiangnan University in China. Oats are now the third largest food staple in China, growing in popularity as that country deals with rising rates of cancer, diabetes, heart disease and intestinal issues.

In the US, barley and oats are primarily used for animal feed since they are difficult to break down, or “fractionalize,” into edible and easy to use food components, said Keshun Liu, PhD, research chemist, United States Department of Agriculture (USDA) National Small Grains and Potato Germplan Research Unit.

“Food uses of barley and oats are rather limited due to lack of palatability of whole grain foods and the functionality of milled flour,” from these grains, “and a poor public image,” said Liu. In addition, the US has “ample and affordable supplies of other grains,” such as rice and wheat, which are more “palatable and versatile.”

And yet recent discoveries of the varied health benefits of oats and barley have spurred food scientists to develop new and more efficient methods of breaking down the components and nutrients in these grains, to make oats and barley easier and more appealing to eat, and for use as food additives.

“If we can improve the processing of barley and oats, we can improve public health,” said Liu.

“Many researchers have worked on processing barley or oats into value-added fractions enriched with nutrients, some with commercial success,” said Liu. The USDA has developed improved dry and wet methods to more quickly, easily and affordably transform barley and oats into functional ingredients. However, added Liu, food scientists and engineers have more work to do to “commercialize” these methods, and “to educate consumers about the health benefits of beta-glucan and these two grains.”

 

 

 

 

 

Related Articles

Business News

Fibers and proteins among Naturex’s expansion and diversification strategy

24 Nov 2017 --- Over the past months, Naturex has moved to boost its presence in the natural nutrition market with the acquisition of Swedish Oat Fiber, a specialized manufacturer of oat dietary fibers, oils and proteins, as well as the signing of a global distribution agreement via its Open Innovation program (Ingenium) with a Colorado-based start-up, MycoTechnology, for their PureTaste, shiitake mushroom plant protein created by patent-pending fungi fermentation technology.

Business News

Omega 3 fatty acids linked to more positive lupus outcomes by study

06 Nov 2017 --- Higher intake of omega 3 fatty acids was associated with better sleep quality and a decrease in depressive symptoms in lupus patients, among other patient-reported outcomes, according to new research findings presented at the 2017 American College of Rheumatology/Association of Rheumatology Health Professionals Annual Meeting in San Diego, California, US.

 

Business News

QHT short-chain inulin and galactooligosaccharide meet Chinese national standards

01 Nov 2017 --- Quantum Hi-Tech Biological Co., Ltd. (QHT) has announced that it is leading a “national standard sample era” of short-chain inulin and galactooligosaccharide (GOS). The company’s research into inulin and GOS national standard samples has achieved great success, the company says.

Nutrition & Health News

Bad for the bones: Average calcium intake varies widely around world, study notes

30 Oct 2017 --- A new study led by an International Osteoporosis Foundation (IOF) research committee has found that daily average calcium intake among adults varies widely around the world. Critically low intake was found in certain Asian, African and Latin American countries, while studies showed nearly double the intake in many European countries and the US.

Nutrition & Health News

Ancient grains maintain strong NPD momentum, Innova Market Insights reports

23 Oct 2017 --- The resurgence in ancient grains in recent years reflects rising levels of interest in alternative grain products that are positioned as traditional, natural and nutritious, with some also suitable for on-trend gluten-free formulations, Innova Market Insights reports. While just 0.5 percent of the global food and drinks launches recorded by Innova Market Insights ten years ago featured ancient grains as ingredients, numbers doubled to over 1 percent five years ago, before reaching over 2.5 percent in the 12 months to the end of August 2017, rising to over 3 percent in the US.

More Articles
URL : http://www.nutritioninsight.com:80/news/New-Technology-to-Bring-Health-Benefits-of-Oats-and-Barley-to-More-Foods.html