Oat's potential in higher-value foods.More can be done to differentiate oat oat member of the plant genus Avena in the family Poaceae. oats see avenasativa. oat grain seed of Avena sativa, and as 'oats' the favored grain for the feeding of horses. grain into higher-value food uses. Scientists at New Zealand's Institute for Crop and Food Research Ltd. (Canterbury Agriculture and Science Centre, Gerald Street, Lincoln, New Zealand
1. in radiology, division of the total dose of radiation into small doses administered at intervals. 2. techniques are being pursued in North America North America, third largest continent (1990 est. pop. 365,000,000), c.9,400,000 sq mi (24,346,000 sq km), the northern of the two continents of the Western Hemisphere. and the United Kingdom for both food and nonfood non·food adj. Of, relating to, or being something that is not food but is sold in a supermarket, as housewares or stationery. applications. These techniques could revitalize the utilization of oats oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions. The early history of oats is obscure, but domestication is considered to be recent compared to that of the other , which are still largely a commodity food or feed crop. There has been some differentiation of oat grain into higher-food value applications with the development of oat bran-based ingredients, but more can be done. Cereal scientists can take advantage of the properties of oat carbohydrates, oils and proteins and use these to create imaginative new foods. Food uses for oats have included baby foods, extruded products, beverages, oat-bran beers, breakfast cereals This is a list of breakfast cereals. Many cereals are trademarked brands of large companies such as Kellogg's, General Mills, Malt-O-Meal, Nestlé, The Quaker Oats Company, and Post Cereals, but similar equivalent products are often sold by other manufacturers and as store own , breads, bakery products, biscuits and snack foods. Oats are also used in thickeners for salad dressings and sauces, in coatings and ice-cream stabilizers, and in soluble oat fiber products that give a fat-like mouth feel and texture. A non-dairy milk product has been developed from oats along with yogurt-like ferments and ice cream. Over thepast decade there has been renewed interest in added-value products from plants by using fractionation and extraction techniques on structural and metabolic components. New Zealand New Zealand (zē`lənd), island country (2005 est. pop. 4,035,000), 104,454 sq mi (270,534 sq km), in the S Pacific Ocean, over 1,000 mi (1,600 km) SE of Australia. The capital is Wellington; the largest city and leading port is Auckland. scientists indicate that to a certain extent this has been happening with crops such as maize, wheat and soy. However, the extracts from these crops--starch, protein, fiber, syrups--have become relatively-low value but high-volume commodities. This had led to diversification into other extracts and applications in pharmaceuticals, functional foods, cosmetics and health. There is enormous potential for the realization of plants as factories. The oat industry in Canada, the United States and the United Kingdom is moving in this direction by undertaking feasibility studies and by establishing oat fractionation facilities and research efforts for both food and nonfood applications. In New Zealand, the Institute for Crop and Food Research had recently expanded research efforts in processing oats into new foods. Investigators believe that oat starch, which forms about 54% of the oat, has the greatest potential for new products for the food industry. Further information. Nigel Larsen; phone: +64 3 3256 400; fax: +64 3 325 2074; email: larsenn@crop.cri.nz. |
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