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.”

 

 

 

 

 

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Health & Nutrition News

Low GI options: Holista CollTech and Kawan Food join forces to produce healthier Indian flatbreads

17 Jan 2019 --- Holista CollTech Ltd and Kawan Food Bhd, an exporter of frozen Asian food products, have partnered to produce healthier alternatives to traditional Indian flatbreads, such as roti canai, roti and chapati. The companies hope to tackle Malaysia’s growing obesity problem by offering healthier options to the nation’s staple foods.

Health & Nutrition News

25 years of declining US cancer rates: “No single nutrient or compound is a silver bullet,” ACS experts stress

11 Jan 2019 --- “No single nutrient or compound is a silver bullet,” when it comes to lowering cancer risk and the industry could contribute by promoting healthier products that support good health. This is according to experts from the American Cancer Society (ACS), who have spoken to NutritionInsight in light of the “25 years of steadily declining US cancer rates” milestone that was announced this week. But current diet and physical activity behaviors are likely threatening to derail the progress that’s been made against cancer, the researchers warn.

Health & Nutrition News

Weekly Roundup: Aker BioMarine enters partnership to boost sustainable krill harvests, Nestlé Cereals joins PHE campaign

11 Jan 2019 --- In nutrition news this week, Aker BioMarine and Cognite are to digitalize the krill company's harvesting and manufacturing operations to improve its sustainability efforts. It comes as Antarctic krill company Rimfrost gains its second license for krill harvesting in Antarctica. A number of Nestlé cereals are to bear the “Good Choice” badge from the recently launched Change4Life campaign from Public Health England (PHE). In research updates, Sabinsa’s probiotic LactoSpore has illustrated functional benefits such as survival during simulated digestion. Quercefit, Indena’s Phytosome formulation of quercetin has demonstrated strong results in terms of bioavailability, efficacy and high tolerability in a recent study.

Health & Nutrition News

On an all time high? Cannabis, hemp and CBD green lights fuel NPD surge

08 Jan 2019 --- As a string of regulatory greenlights have begun to move the cannabis plant and cannabis-derived products into an increasingly mainstream track, cannabis-derived products may well be the trend to watch in 2019. The FDA has signaled a softened stance on cannabis-derived products with its most recent move which has legalized hemp and Cannabidiol (CBD) derived from hemp. Such developments are exciting for the innovation front of food and drink products that contain cannabis-derived compounds. The future, it could be said, may be green.

Health & Nutrition News

Boosting efficacy by preserving polyphenols: Taiyo utilizes PowderPure’s INFIDRI technology on Suncran Naturelle product

07 Jan 2019 --- Taiyo is utilizing PowderPure’s INFIDRI technology to boost the efficacy of its branded formula that supports both gut and urinary tract health, SunCran Naturelle. The blended product combines Taiyo’s Sunfiber soluble guar fiber with Fruit d’Or’s Cran Naturelle cranberry juice powder. INFIDRI is a dehydration process that preserves the nutritive compounds in fruits and vegetables. In 2017, International Flavors and Fragrances (IFF) acquired PowderPure to further expand its offerings for clean label solutions, a segment which it predicted at the time would be a rapidly growing one. The move by Taiyo suggests that the technology also holds strong potential in the retention of inherent nutraceutical properties.  

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