Oat Flour Research Articles

Determination of Regulated and Emerging Mycotoxins in Organic and Conventional Gluten-Free Flours by LC-MS/MS.

Gluten-free cereal products have grown in popularity in recent years as they are perceived as "healthier" alternatives and can be safely consumed by celiac patients, and people with gluten intolerance or wheat allergies. Molds that produce mycotoxins contaminate cereal crops, posing a threat to global food security. Maximum levels have been set for certain mycotoxins in cereal flours; however, little is known about the levels of emerging mycotoxins in these flours. The aim of this study was to develop an efficient, sensitive, and selective method for the detection of four emerging (beauvericin and enniatins A1, B, and B1) and three regulated (aflatoxin B1, zearalenone, and deoxynivalenol) mycotoxins in gluten-free flours. Ultrasound-assisted matrix solid-phase dispersion was used in the extraction of these mycotoxins from flour samples. The validated method was utilized for the LC-MS/MS analysis of conventional and organic wholegrain oat and rice flours. Six of the seven target mycotoxins were detected in these samples. Multi-mycotoxin contamination was found in all flour types, particularly in conventional wholegrain oat flour. Despite the low detection frequency in rice flour, one sample was found to contain zearalenone at a concentration of 83.2 μg/kg, which was higher than the level set by the European Commission for cereal flours. The emerging mycotoxins had the highest detection frequencies; enniatin B was present in 53% of the samples at a maximum concentration of 56 μg/kg, followed by enniatin B1 and beauvericin, which were detected in 46% of the samples, and at levels reaching 21 μg/kg and 10 μg/kg, respectively. These results highlight the need to improve the current knowledge and regulations on the presence of mycotoxins, particularly emerging ones, in gluten-free flours and cereal-based products.

Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread

There is an issue to be solved in wheat bread processing that the substitution of oat flour enhanced the nutritional value, but deteriorated the texture of wheat bread. To improve the textural attributes of the bread, the inclusion of sprouted oat flour for up to 120 h was investigated in this study. Results indicated that oat β-glucan (OBG) of the bread decreased from 7.86 to 1.88 g/100 g, while total phenols and γ-aminobutyric increased nearly threefold after sprouting for 120 h. The dough stability and rheological properties of wheat with sprouted oat flour were determined to aid the prediction of the textural properties of the final bread products. There was a positive relationship between stability time and viscoelasticity of mixed dough and textural parameters of wheat bread with sprouting oat flour. Compared with wheat bread with unsprouted oat flour, wheat bread with sprouted oat flour was characterized by lower hardness, chewiness, and gumminess, higher cohesiveness, springiness, and resilience. Additionally, the confocal laser scanning microscope illustrated that unsprouted oat flour destroyed the continuity of gluten protein network. Surprisingly, dough with oat flour sprouting for 72 h presented an orderly and dense network structure resulting from the OBG integration. This study suggests that it is promising to develop multigrain bread with more various nutrition and more satisfying textural attributes by an appropriate sprouting process.

Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour

AbstractThis study analyzed the effect of various treatment methods on the nutritional quality of soybean flour, as well as the study on the impact of soy flour and oats on the physico‐chemical and sensory properties of the prepared biscuit containing oats and soy flour. Six formulations of biscuit were designed using a design expert, prepared with soy flour, wheat flour, and oats flour. Autoclaved and germination followed by roasted soy flour were used differently with wheat and oats flour to prepare six samples of biscuit each. The soy flour was varied from 5% to 20% and oats flour from 5% to 15%, respectively. Raw soybean had tannin content of 500 mgTAE kg−1 and phytic acid content of 13,280 μg kg−1. Tannin content of autoclaved, germinated, and germination followed by roasted soybean was reduced by 22%, 38%, and 52%, respectively. The phytic acid content of soybean autoclaved, germinated, and germination followed by roasted was reduced by 30.6%, 46.8%, and 59.3% respectively. Sample D was found to be the best (p < 0.05) of the two superior samples (i.e., D and D′). The best product had 1.6% moisture, 23.2% crude protein, 25.2% crude fat, 1.3% total ash, 5.6% crude fiber, 44.8% carbohydrate, 120 μg kg−1 phytic acid, and 50 mgTAE kg−1 tannin content. The biscuit prepared from germination followed by roasted soybean flour had less anti‐nutritional factor compared with biscuit prepared from autoclaved soybean flour. Thus, in a composite flour, flour prepared after processing of soybean can be used to prepare nutritious and consumer appealing biscuit, with significant reduction in the quantity of anti‐nutritional factors.

Developing Ice Cream for Mucositis Management and Improving the Nutritional Support for Pediatric Cancer Patients

Introduction: Mucositis is one of the main complications of cancer treatment, associated with several nutritional limitations and the ability to cause secondary infections. Cryotherapy is a low-cost treatment consistent with clinical practice guidelines for treating patients with mucositis. Objective: To develop and evaluate the acceptance of ice cream for the prevention and treatment of mucositis and nutritional support of pediatric cancer patients. Method: Based on knowledge about the side effects of chemotherapy (especially in oral and gastrointestinal mucositis) and the nutritional needs of pediatric cancer patients, a literature search for ingredients that could meet the study’s objectives was undertaken. Food Technology Laboratory of the São Paulo State University (Unesp), Botucatu campus, and in partnership with Sorvetes Naturais ice cream shop in the municipality of Botucatu-SP, produced the ice cream. An acceptance test was applied in ten patients undergoing cancer treatment and 30 individuals in the control group using the 5-point mixed facial hedonic scale. Results: The final formula consisted of semi-skimmed lactose-free milk, extra virgin coconut oil, oat flour, honey, chamomile, Fortini® food supplement, demerara sugar, and stabilizer/emulsifier. 90% of patients undergoing cancer treatment rated the final product as “liked” or “loved it,” compared to 63% of the control group. Conclusion: Development of an ice cream that met the objectives of the study was possible through the choice of its composition. Honey and chamomile can favor the prevention of mucositis, and other ingredients offer the caloric density and protein supply.

Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour

The role of sucrose substitutes and partially gelatinized oat flour in oat-fermented food systems needs to be studied. Therefore, the synergistic effect of sucrose substitutes and partially gelatinized oat flour on the rheo-fermentation, water distribution, and textural properties of steamed oat cakes was explored. The results showed that compared to sucrose, raffinose was more easily used by yeast, leading to the highest total gas volume. Raffinose had much stronger competitive hydration ability than xylitol and maltitol, causing reduced viscoelasticity of the batter and incomplete gelatinization of the starch. Compared to raw oat flour, roasted oat flour with 30% and 50% gelatinization degrees (G30 and G50) resulted in a collapsed structure of steamed oat cakes, ascribed to a dense packed structure formed by starch. The mixed oat flour (M30) that represents 50% raw oat flour and 50% G50 oat flour formed a more stable gas chamber structure. The steamed oat cakes made by the combination of raffinose and M30 flour showed the highest gas cell area fraction (37.75%), and moderate springiness (0.88). In conclusion, the combination of raffinose and mixed oat flour can improve the texture quality of fermented oat-based foods.

Influence of soaking and solvent extraction for deodorization of texturized pea protein isolate on the formulation and properties of hybrid meat patties.

Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off-flavors present in these plant proteins often cause sensory rejection. The aim was to study the effect of a deodorization process of pea protein, for their use in hybrid meat batters at different percentages of substitution. Hybrid patties with higher percentages of pea protein showed higher values of yellowness, pH, and water activity, whereas hardness was reduced. Soaking treatment with ethanol for deodorization of the texturized pea protein increased humidity and pH in all patties but reduced the textural properties (hardness, springiness, cohesiveness, and chewiness). The addition of oat flour improved the patty texture at higher percentages of pea protein, but in soaked deodorized patty formulations it affected volatile retention. Volatile compounds related to off-flavors (aldehydes, alcohols, acid compounds, ketones, and pyrazines) appeared significantly increased as the pea percentage increased, although these were efficiently removed by the soaking deodorizing process applied. Soaking of the texturized pea protein with ethanol is an effective strategy to reduce off-flavors in hybrid meat patties. However, it produces changes in the textural characteristics by the solubilization of the proteins of the texturized pea, reducing the availability to form a network and affecting volatile retention. The formulation of hybrid batter should be controlled in all sensory aspects for the processing of cooked and dry cured meat product analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes

Roasting is the traditional heat treatment of oat kernels before milling in China. The effects of roasting and milling methods on the physicochemical properties of oat flour and the quality of the steamed oat cake have not been explored. Roasting treatment caused a looser structure of the oat grain, which made the oat grain easier to crush. Stone milling induced severe damage (92 g/kg) and aggregation of starch granules, resulting in the highest total starch hydrolysis rate of oat flour and the highest total gas volume of raw oat batter. However, the pore expansion capacity was restricted, resulting in the minimum specific volume and the highest hardness of steamed oat cake. Ultrafine milling produced a more uniformly particle size distribution of raw and roasted oat flour and the steamed oat cake prepared with ultrafine-milled raw oat flour had the maximum specific volume and minimum hardness, 2.75 mL/g and 6.01 N. Pulverizer milling resulted in the lowest solubility index and the lowest starch hydrolysis rate of raw and roasted oat flour. Raw whole oat flour prepared by ultrafine milling or pulverizer milling gave softer steamed oat cakes with higher volume or slower starch degradation, respectively.

A fluorescence aptasensor based on hybridization chain reaction for simultaneous detection of T-2 toxins and zearalenone1

It is extremely necessary to establish a rapid and high-throughput method to detect mycotoxins in food, because grains and cereals are greatly vulnerable to mycotoxins before and after harvest. In this study, we developed a portable aptasensor based on streptavidin magnetic microspheres (MMPs) and hybridization chain reaction (HCR) to simultaneously detect T-2 toxin and zearalenone (ZEN) in corn and oat flour. The MMPs compete with the aptamer for binding, which releases more H0 and triggers HCR with the H1 intermediate modified using 6-FAM and BHQ-1 and the unmodified H2. Subsequently, placing the HCR system corresponding to T-2 and ZEN in a constant-temperature fluorescence detector resulted in well-recovered fluorescence of the HCR products. T-2 and ZEN exhibited good fluorescence response in the dynamic range of 0.001–10 ng mL−1 and 0.01–100 ng mL−1 with detection limits of 0.1 pg mL−1 and 1.2 pg mL−1, respectively. In addition, this strategy achieved the selective detection of T-2 and ZEN in the spiked corn and oat flour samples. The results are also in good agreement with those obtained using commercial ELISA kits. This developed aptasensor with the characteristics of simple operation and portability has the application potential of establishing sensitive and portable field detection of various mycotoxins.

Preparation of Functional Cookies with Red Grape Pomace Bio-Dust

The influence of secondary raw materials in primary winemaking on the organoleptic and physico-chemical parameters of butter cookies made of wheat and oat flour has been studied. It was revealed that cookies with this additive have appropriate consumer properties and physicochemical parameters that meet accepted standards. It was shown that the processed product was enriched with the elements necessary for the body. These elements include Na, C, Mg, Ca, P, Fe, Zn, and Cu, and the powerful antioxidant resveratrol. Obtaining food additives by processing grape pomace and their use in confectionery products will contribute to primary winemaking with minimal waste.

V. S. Stepanova, V. V. Atanasova, J. O. Kozonova, A. A. Menchynska, O. M. Ochkolyas VEGETARIANITY AS A VECTOR FOR THE DEVELOPMENT OF THE WELLNESS-INDUSTRY

The possibilities of vegetarian food in the concept of the wellness industry are considered. The recipe composition and technology for preparing a vegetarian cheese dessert is suggested, which is advisable to use in the concept of wellness nutrition. The developed product is a cheesecake, the technology of which involves the preparation of dough for a tart, which serves as the basis of the dessert, using oat flour, psyllium, dates fruits and walnuts. The curd mass used to fill tarts is prepared on the basis of coconut milk and walnuts, honey is used as a sweetener, and agar is used as a stabilizing gelling agent. It is suggested to cover the surface of the dessert with raspberry filling. The possibility of using psyllium to improve the moisture content of the dough for the preparation of tarts was studied, which provides the necessary degree of wetting of the dessert during the stuff with cheese filling and during the storage of the finished dessert, and also serves as an additional source of dietary fiber. The recipe composition of the cheese filling for the dessert of vegetarian food was selected, taking into account changes of the fatty-acidcomposition of the mass. The technological parameters of the preparation of coconut cheese filling or cake by the mass walling method have been established to give the finished product an airy texture. The technology of dessert preparation is described, the chemical composition of finished products of coconut dessert is investigated. A comparative analysis was made of a cheesecake dessert prepared according to traditional technology and recipe.

Determining the optimal modes of the technological process of obtaining dietary flour from oat grain

The article covers the results of study on determining the optimal modes of obtaining dietary flour from oat grains for the nutrition of little children and patients with dietetic disease. At first, the influence of the working space between the grooves of the milling machine on the yield of oat flour has been studied. The influence of the size of milled oat products on the quality of the finished product (flour that does not require cooking) was studied by changing the amount of starch and water-soluble substances in it, and optimum modes for the production of oat flour that does not require cooking, e.g. the amount of ground particles of 500…710 mcm in size is not more than 20.0%, the amount of particles of 150…355 mcm in size is 40.0%, the amount of particles smaller than 150 mcm is not less than 40.0%, etc. have been determined. The proposed technology allows obtaining ecologically clean products and protect the environment from pollution. The application of the obtained results in production allows increasing the type of dietary food products.

Wholegrain oat quality indicators for production of extruded snacks

Extrudates made of 30 different wholegrain oat flour samples with diverse chemical composition were prepared using a twin-screw extruder (screw speed 400 rotations per minute, temperature profile 140-130-90-85 °C (die to feed), flour feed rate was 60 g/min and total moisture content 15%). Each wholegrain oat flour was mixed with 30% rice flour (dry basis) and extruded under constant temperature, screw speed, water and feed rates. Generic descriptive sensory analysis was performed for 10 selected samples. Principal component analysis (PCA) and partial least squares regression (PLS) models were used to assess interactions between the sensory and instrumental data. Degree of extrudate expansion varied between 143 and 305%, while density varied between 198 and 785 kg/m3. Hardness of samples were between 44 and 150 N. As expected, starch content was positively, and fat content negatively correlated with degree of expansion. Musty aroma and the perceived hardness correlated with fat content in the PLS model, while the perceived crispiness correlated with expansion. Quality indicators such as thousand seed weight (TSW), and peak viscosity showed significant correlation with expansion in both instrumental and sensory tests; therefore, they can be utilized as quick predictive measurements to assess the quality of wholegrain oat based extrudates.

Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls

Novel Gluten-Free Amaranth and Oat Flour Cookies Fortified with Soybean Hulls

MЕTHOD FOR OBTAINING A CAKE FROM MIXED FLOURS FROM RYE, OATS AND TRITICALE

The aim of the study was to establish a method for obtaining a cake from mixes of rye, oats and triticale. The physicochemical, fatty acid and mineral composition of oat flour, rye and triticale was studied. A series of attempts were made for trial laboratory baking of cake from the mixes. A technological scheme of the technological process has been established. The quality indicators of the finished product have been studied. Organoleptic evaluation and qualitative characteristics of the cake were performed. The cake contains functional ingredients such as soluble and insoluble fiber, β-glucans, macroelements, microelements, fatty acids composition. The cake is rich in oleic and linoleic acid. The finished product is rich in K, Fe and Zn.

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat-wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat-wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.

PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS

Animal protein plays a key role in the human diet as the most balanced amino acid composition; however, its consumption often causes allergic reactions. Plant protein serves as a substitute for animal protein. The most promising sources of plant protein are the seeds of cereals, pulses, oilseeds and cereals. Research aim: selection of conditions for obtaining protein isolates and enzymatic hydrolysates having the desired functional properties from different types of vegetable raw materials.Pea, corn and oat flour LLC "FavoritT"; linseed flour LLC NGO "Compass Health". Enzyme preparations: chymotrypsin LLC "Samson-Med"; Protex 40E Genencor; protosubtilin G3x produced by PO "Sibbiofarm" LLC; pancreatin PJSC "Biosintez"; trypsin LLC "Diaem"; beef pepsin OJSC "MHSF". Crude protein content was determined by Kjeldahl method, protein substances - by modified Lowry method. Fat-holding, water-holding, emulsifying and foaming capacities, as well as allergenicity of protein isolates and hydrolysates were determined. Conditions for protein substances extraction from flax, corn, oat and pea flour with the yield of high-molecular protein fraction not less than 70 % of raw protein content were selected. The conditions of protein isolates precipitation to produce preparations containing not less than 85% of protein have been selected. The type of enzyme preparation for hydrolysis - pancreatin - was selected. It was found that in order to increase water- and fat-holding capacity of pea isolate, hydrolysis is possible with duration not exceeding 15 min, for all other isolates hydrolysis is undesirable. The best emulsifying and foam-forming capacities are possessed by linseed hydrolysates after 60 and 90 min of hydrolysis, respectively. Enzymatic hydrolysis was shown to reduce the allergenicity of plant proteins. The obtained hydrolysates of vegetable proteins can be used as ingredients for functional products, as well as for obtaining products with reduced allergenicity.

Distribution.β-Glucan, phenolic Acids. Oat Bran (Avena nuda) Processing. Oat Rice, Oat Flour

<p>Proportion, microstructure. oat bran, endosperm. analyzed. several selected typical cultivars. Naked Oat (Avena nuda).. Same time, distribution profiles.β-Glucan, phenolic acids. oat bran (pericarp, seed coat. aleurone layer), endosperm. tested. establish a method. determining. processing suitability. oats rice, oat flour. finally, method. used. verify. suitability. existing mainstream processing technologies. oat rice, oat flour. showed,. selected varieties,β-Glucan was mostly enriched in the bran containing a value of 85.7 mg/G, which was about 4.5 times higher than that in endosperm. Moreover, the contentsP-Coomaric acid and ferulic acid in oat bran were 0.099 and 1.00 mg/G, which were 24 and 48 times higher than thought in endosperm, review. In addition, the contentsP-Coomaric acid and ferulic acid in pericarp were 13 and 2.7 times higher than then in Testa + alonne layer, review. The average contentBeta-Glucan in the second bran obtained from Oat rice processing was 1.7%, Which was far lower than that in oat branBeta-Glucan in the fourth and fifth Brans obtained from oat flour processing were 6.73%And 7.80%, When were close to that in oat bran, suggesting the processing was intensive. In connection, by analyzing the contentsBeta-Glucan and phenol acids in the oat bran targeted by typing, we can determine the processing degree of oat products, which will provide technical support for oat processing.</p>

Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing

Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated with high temperature, high humidity (HTH), and cold storage (CS), and their structure and qualities were analyzed. The results showed that compared with CS, HTH could reduce the cooking loss of noodles from 10.12% to 6.13%, increase the hardness (65.59g) and chewiness (20.67) of noodles, and effectively improve the sensory quality of noodles. The change in texture and sensory of noodles was due to HTH by accelerating the retrogradation of starch in noodles, promoting the cross-linking of starch molecules to form an ordered structure, causing an increase in the ordered degree and crystallinity of starch and making the structure of noodles denser. It made the mobility of water in the noodles decrease, and more tightly bound water was transformed into weakly bound water and free water. HTH can be applied to industrial production of whole oat flour noodles. This study could effectively guide the production of high-quality whole oat flour noodles without any food additives.

Application of the descriptor-profile method for evaluating gluten-free biscuits to achieve food safety goals

The program for the development of sustainable food systems is aimed primarily at providing the population with affordable, safe and nutritious foods. Improvement in quality can be achieved by gradually reformulating food products, increasing their nutritional value through the use of healthy ingredients. The most preferred methods for assessing the organoleptic properties of gluten-free biscuits have been identified. The article identifies the most preferred methods for assessing the organoleptic properties of gluten-free biscuits. A descriptor-profile method was used to evaluate the organoleptic properties for the developed biscuit recipes. Recipes of flour confectionery products - gluten-free biscuits have been developed: sample No. 1 contains oat flour, corn flour, corn starch and chickpea flour mixed with mineral sparkling water and sweetener; sample No. 2 contains oat flour, corn, sweetener and chickpea flour mixed with sparkling mineral water. The descriptors that most fully evaluate the flavour and aromatic properties (wheat, oat, corn, chickpea, egg) of classic and gluten-free biscuits have been identified. A scale of evaluation of the complex indicator of organoleptic properties of gluten-free biscuits has been formed, taking into account the weight of the criteria. An expert assessment of organoleptic quality indicators (shape, cross-sectional view, surface, taste and smell) was carried out taking into account the weight of the criteria. The developed samples for these indicators were compared with a biscuit sample developed according to the classical recipe. The sample with the highest total value in terms of organoleptic quality indicators in relative units has been identified. As a result of the tasting, using the descriptor-profile method, the taste characteristics of gluten-free biscuits were evaluated. To visualise the taste characteristics of the studied samples, a profilogram was constructed. It was revealed that the sample of biscuit No. 2 is more balanced in terms of taste and aromatic properties.

Aspergillus niger 를 이용한 곡류발효물의 배양특성 및 α-Glucosidase 활성 저해효과

Liquid-state fermentation (LSF) and solid-state fermentation (SSF) were carried out to produce enzymes and β-glucan. The modified synthetic medium composition in liquid-state fermentation (LSF) was determined to be 5% (w/v) whole oat flour, 2% (w/v) tryptone, and 2% (w/v) rice bran. The different humidity conditions of oat by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 0.23 mg/g, 7,157.38 U/g, 413.67 U/g, and 8.26% (w/w), respectively, at 60% of humidity condition. Moreover, α-glucosidase inhibition activities of fermented oat with 60% humidity at 48 h were shown to be high 49.08% (w/w). Therefore, liquid- and solid-state fermentation processes were found to enhance the overall fermentation yields of oat to produce enzymes and β-glucan.