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... both rice and oat bran were used at different levels: 0, 70, and 700 ppm

... dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research ... ” “b y defatting non-heat treated grains with super­critical carbon dioxide, we obtained a porous matrix which was easy to mill into very fine particles and then fractionate by air classification,” said sibakov they added that the oat bran concentrate obtained via the processes had higher beta-glucan content than existing products produced with dry fractionation techniques ... they said that lipid extraction from the oat raw material before fractionation made it possible to obtain a fraction with a beta-glucan concentration of 33 ... the removal of lipids also enabled separation of an oat protein concentrate with a protein concentration of 73 per cent

... dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research ... ” “by defatting non-heat treated grains with super­critical carbon dioxide, we obtained a porous matrix which was easy to mill into very fine particles and then fractionate by air classification,” said sibakov they added that the oat bran concentrate obtained via the processes had higher beta-glucan content than existing products produced with dry fractionation techniques

... ” winners: oat and barley grain fibre increases faecal bulk (in “high fibre” foods) ... formulated palm and oat oil emulsion does not help maintain or achieve normal body weight or maintain body weight after weight loss

... they tested oat beta-glucan in temperature assisted high pressure processing of reduced sodium ground chicken breast meat ... to reduce the amount of sodium in meats, phosphates are often added to the mix, but in this latest study, researchers aimed to get a similar textural effect through processing with oat beta-glucan, to allow manufacturers to cut salt and eliminate phosphates

... october last year saw danisco release fibreline 103, an ingredient that enables bakers to replace up to 50 per cent of white flour with wholemeal oat flour ... the company said that as the ingredient can boost oat flour content in bread to ensure higher beta glucane levels, bakers could therefore have sufficient soluble fibre in their oat breads to qualify for a cardiovascular health claim approved by the european food safety authority (efsa) ... based on calculations of 50 per cent of the total flour being oat flour in an oat bread recipe, the average level of beta glucanes would be 0

... a blend of oat, rye, and buckwheat flours with wheat flour ensures a bread with added value in terms of nutrition, palatability, shelf life and ease of handling during processing, in comparison to bread from whole grain flours, finds a spanish study ... crops such as buckwheat, oat, barley, spelt, rye, quinoa and amaranth constitute highly nutritional grain ingredients for healthy food production and special dietary uses, add the authors ... the researchers said they aimed to explore the suitability of cereals and pseudocereals other than common wheat (oat, kamut, spelt, rye, buckwheat) to be included in mixed matrices with wheat to produce baked goods that meet functional and sensory standards ... method the suitability of minor/ancient cereals (rye, oat, kamut wheat, spelt wheat) and pseudocereals (buckwheat) was assessed in single (100 per cent of wheat flour replacement) and multigrain matrices, said the researchers ... commercial common wheat flour (white) and whole flours from spelt, kamut, buckwheat, rye and oat were purchased from the spanish market

... to reach 38 grams, a man could eat all that — plus about 23 almonds (4 grams), a baked potato (3 grams), an oat bran muffin (3 grams) and an orange (3 grams)

... ingredients includ apples, acerola cherries, cranberries, oranges, papaya, peaches, pineapple, tomato, oat bran, beets, broccoli, cabbage, carrots, kale, parsley, spinach and brown rice bran

... david peters, head of business development at swedish life sciences firm biovelop discusses how his firm has worked to overcome poor perceptions of oat-based beta-glucans by improving their aesthetic and technical qualities ... he explains that biovelop’s promoat ingredient has broken new ground in the form of a tasteless, colourless white powder produced via a patented process, and insists that it has a wide variety of uses in food, drink and supplement sectors that oat-based beta glucans previously struggled to break into, due to negative perceptions regarding mouth feel, colour and taste