Addition Of Oats Research Articles

Influence of natural additives on protein complex of bread

The study focuses on researching the influence of natural additives on certain technological characteristics of mixtures used for bread production, more particularly the influence of N substances in used raw material on selected qualitative parameters of bread. The blends for bread production to be analysed were prepared by mixing wheat flour with an addition of oat, buckwheat, lentil and chickpea wholegrain flour in different portions (10, 20, 30, 40 and 50 %). The experiment showed that the addition of natural additives worsened the protein complex of the blends used in bread production (worsening also qualitative parameters known as product volume). The loaves prepared with an addition of buckwheat, oat, lentil and chickpea were evaluated to be of a lesser quality from a technological viewpoint when compared with pure wheat loaves. The lower content of gluten forming proteins and the generally changed protein composition of blends due to additives caused a lower percentage of wet gluten content, its lower extensibility and swelling capacity. The sedimentation value (Zeleny index) decreased proportionally with the increase of addition until the level was unsatisfactory for raw material intended for bakery purposes. The N content in experimental loaves was higher than in the reference loaves and it increased according to the selected additive and its portion in the blend (more with the addition of lentil and chickpea, less in case of buckwheat and oat) which is considered as positive from a nutritional point of view. But from the technological point of view the additives did not show any positive influence and caused a lower loaf bread volume. The most significant decrease of the loaf bread volume was found with the addition of 50 % of buckwheat (- 45.6 %). Better results were obtained with a lower portion of the additive: loaf with an addition of 30 % of chickpea (volume decreased by 12.8 %) > loaf with an addition of 30 % of lentil (volume decreased by 8.7 %) > loaf with an addition of 10 % of oat (volume decreased by 14.3 %) > loaf with an addition of 10 % of buckwheat (volume decreased by 22.7 %). Such products can be considered as technologically good or at least satisfactory. To increase the volume of bread loaves, 3 % of vital wheat gluten was added to blends mixed with a portion of 30 % and 50 % of additives. The results were not adequate however. The only exception was buckwheat, where the loaf volume was satisfactory despite the addition of 30 %.

Influence of addition of oat and lentil on the content of the detected components in bread

In this paper, the results obtained by bread products analysis made with the addition of oats and lentils, which increased its nutrition value are presented. Breads were prepared with addition of 10 %, 20 %, 30 %, 40 % and 50 % which were analyzed for Fe, Mn, Zn, Cu, Co, Ni, Cr, Pb and Cd content. Prepared products were evaluated also from viewpoint of their technological and nutritional value. Use of oat in bread increased with the addition of a quantity of 50 % content of nutritionally significant elements such as Fe (3.2 times), Mn (3.13 times), Zn (2.23 times), Cu (2.01 times) and Cr (1.2 times). The addition of lentils increased particularly Cu content (3.55 times), Zn (2.96 times) and Mn (1.29 times). None of the samples showed exceeded maximum limit (1.0 mg.kg-1) for lead. Based on the analysis results it was confirmed, that the most problematic element in our soils and subsequently in the foodstuffs is cadmium. Exceeded values (< 0.1 mg.kg-1) were detected in 8 samples from 11, in finished products the values were within the limits ranging from 0.090 mg.kg-1 Cd to 0.180 mg.kg-1 Cd.

DESENVOLVIMENTO DE HAMBÚRGUER DE CARNE DE OVINOS DE DESCARTE ENRIQUECIDO COM FARINHA DE AVEIA

The purpose of the present study was to produce a hamburger using adult sheep meat – which is not usually well accepted for in natura consumption – and oat flour. Centesimal composition, pH, water activity, color, fatty acid content, water retention capacity and cooking loss (of both adult sheep meat and the burger patty) were assessed. Carbohydrates, total calorie content and sensory characteristics of the formulated products were also considered. Adult sheep meat contained 19% of protein, 5.4% of lipids, 1.18% of ashes and 76% of humidity. The meat from adult sheep and that from young animals differed remarkably in terms of lipid content. All other parameters complied with current meat regulations, although the addition of oats and/or pork to the burgers modified the ash and humidity contents. The sensory evaluation revealed that the sample containing 50% of adult sheep meat, 46% of pork and 4% of oats – which represents the maximum content allowed by law for non-meat sources of protein – enjoyed more widespread acceptance. The hamburgers made of adult sheep meat and oat flour were well accepted by the sensory panel and conform to current regulations, being therefore suitable for the manufacture of meat derivatives. Key words: Centesimal composition, dietary fiber, sensorial analysis.

Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

This study evaluated the effect of adding oat fibre source of β-glucan (13.45%) on physical, chemical, microbiological and sensory traits of low-fat (<10%) beef patties as compared to 20% fat control patties. Significant ( p < 0.05) improvements in cooking yield (74.19%), and retentions of fat (79.74%) and moisture (48.41%) of low-fat patties were attributed to the water binding ability of β-glucan. Because of larger water retentions moisture contents of raw and cooked low-fat patties were higher ( p < 0.05) than those of the control patties. Cholesterol content was similar across formulations. Low-fat and control beef patties remained stable in microbiological quality during 60 days frozen storage. Low-fat patties were found to be of lower degree of likeness in the taste but juicer than control ( p < 0.05). Besides appearance, tenderness and colour were not affected by the addition of oat’s soluble fibre. Oat fibre can be used successfully as a fat substitute in low-fat beef patties.

Beneficial effects of oats in the gluten-free diet of adults with special reference to nutrient status, symptoms and subjective experiences.

In several studies oats have been reported to be tolerated by coeliac patients. The aim of the present study was to investigate the nutritional and symptomatic effects of including oats in the gluten-free diet, as well as the patients' subjective experiences. Twenty adult coeliac patients included large amounts of oats in their diet. Food intake, gastrointestinal symptoms, blood samples and body weight were examined and compared with examination at baseline. Diet compliance was checked monthly. The results are based on fifteen patients eating oats for 2 years plus three with only 6-months consumption. The median daily intake of oats was 93 (range 27-137) g/d, and the compliance was good. The mean intakes of Fe and dietary fibre increased (P<0.001) with the oat diet, as well as the intakes of thiamin and Zn (P<0.02). The bioavailability of Fe tended to decrease; this seems not to have influenced the Fe status. Temporary increased flatulence was experienced the first few weeks, as well as improved bowel function with oats in the diet. All patients who carried out the whole study period wanted to continue eating oats after the study, as they found that addition of oats in the gluten-free diet gave more variation, better taste and satiety. Oats improved the nutritional value of the gluten-free diet, had no negative effects on nutritional status and were appreciated by the subjects. Including oats can help coeliac patients following a strict gluten-free diet.

Fodder yield and quality of ryegrass (Lolium perenne) grown pure and in mixture with different seed rates of oat (Avena sativa) and sarson (Brassica campestris)

The experiment was conducted during rabi 2002-03 to 2005-06 to get higher fodder yield of ryegrass in the first cut and to see the effect of oat and sarson crops sown at different seed rates on the succeeding cuts. The experi- ment consisted of nine treatment combinations viz., ryegrass-monoculture, ryegrass + oats (22.5, 30.0, 37.5 and 45.0 kg/ha), and ryegrass + sarson (0.625, 1.25, 1.875 and 2.5 kg/ha) conducted in a randomized block design with four replications. The addition of oats at the rate of 22.5, 30.0, 37.5 and 45.0 kg/ha and sarson at the rate of 0.625 kg, 1.25 kg, 1.875 kg and 2.50 kg/ha with full seed rate of ryegrass increased green fodder yield by 14.3, 21.1, 25.1 and 27.2% and; 22.6, 33.7, 54.5 and 63.1%, respectively over the ryegrass monoculture. The addition of different seed rates of oats and sarson had no adverse effect on the fodder yield of subsequent cuttings. Sarson contributed 60 to 81% in the first cutting and oats contributed 22 to 60% in first cutting and 7 to 15% in second cut- ting in mixture with ryegrass. The highest net returns (Rs 49,398/ha) and benefit: cost ratio (2.12) were obtained with berseem + 2.5 kg/ha sarson mixture. The uptake of N by ryegrass + oats/sarson mixtures were higher than pure ryegrass. Crude protein and in vitro dry matter digestibility contents were higher in pure crop of ryegrass in first cutting and the trend was reverse in subsequent cuttings.

The effect of cereal incorporation on the fermentation of spring‐and autumn‐cut silages in laboratory silos

AbstractThe effect of adding ground oats and barley on the ensiling characteristics of autumn‐and spring‐harvested ryegrass was studied in laboratory scale silos.The addition of oats or barley at rates of 13 or 53 kg t−1 of grass significantly improved the fermentation of late autumn ryegrass silage in the first year. Ammonia N levels were reduced from over 20% of total N to 11% or less. Similar addition to autumn‐cut ryegrass higher in soluble carbohydrate content in the second year also significantly reduced pH and ammonia levels but all silages were well fermented. Addition of cereals to spring‐cut ryegrass containing over 20% soluble carbohydrate had no effect on fermentation. Cereal addition increased silage DM and decreased silage fibre content in all experiments.The results are discussed in relation to the potential advantage of cereal addition in the ensiling of grass crops.

Plumage Development in Chickens

GLOSSY, highly-colored plumage in chickens is a characteristic of a well-conditioned bird. Rough, split, faulty barred, or faded feathers, or the absence of feathers, is usually the outward evidence of faulty metabolism, injury, or a pathological condition, the exact cause of which is often unknown. It is a common belief that the best plumage is found on the chicken which is growing the most rapidly. However, results of experiments conducted at this station provide evidence to indicate that feather development does not always parallel rapidity of body growth.Wilcke and Hammond (1940) state that feather development aids sales and inhibits cannibalism. They report that corn-fed chicks produce a “curled, frizzled” feather and that the addition of oats, oat hulls, or hulled oats improves the condition.Graham (1941) states that “feather faults are a sure indication of poor growth, feeding, confinement, or lack of vigor,” and that “smooth, close-fitting plumage that .