Search Results (79)

Underutilized starch sources are gaining increasing recognition. However, the inherent functional deficiencies of native starch have limited its application in food industry. To counteract the deficiencies in its native characteristics, starch can be modified by acetylation. Two waxy starches (proso millet and amaranth) and four non-waxy starches (foxtail millet, quinoa, buckwheat, and oat) were modified by acetic anhydride and vinyl acetate, respectively. Degree of substitution of acetylated starches revealed that granule size did not significantly affect acetylation efficiency in starches from different plant origins. Acetylation increased peak and final viscosity of starches, with vinyl acetate exhibiting a more pronounced effect than acetic anhydride. Acetic anhydride decreased K and increased n values of non-waxy starches, showing reduced thickening ability. In contrast, vinyl acetate modification showed opposite trends, suggesting increased viscosity and pseudoplasticity. For non-waxy starches, G′_25°C, G′_0.1Hz, G′_20Hz and gel hardness decreased after acetylation, indicating that acetylation contributed to a less solid and less elastic gel network. The extent of change in vinyl acetate modification was more pronounced than that of acetic anhydride. For waxy starch, vinyl acetate modification decreased tan δ_25°C and increased gel hardness. In summary, acetylation reagent type was the major factor determining the pasting properties of acetylated starch, but the presence or absence of amylose would influence the rheological and gel properties of acetic anhydride and vinyl acetate modified starches. These findings could help unlock the potential applications of acetylated underutilized starches in the food industry. Full article

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article

The primary ingredients in poultry feed, cereals, are among the most widely used crops in worldwide agriculture, with principal staples being wheat, rice, corn (maize), sorghum, barley, oat and millet. The scope of this review is to provide a detailed comparative analysis of the nutritive values of cereal crops, and the antinutrients they contain, with reference specifically to their use for feeding poultry. These cereal crops range in biological value from 55 to 77.7%, in protein digestibility from 77 to 99.7%, and in net protein utilization from 50 to 73.8%. Most essential amino acids, including lysine, are found in cereal grains, whereas the nutritional value of cereals is impacted by antinutritional elements. These include non-starch polysaccharides (NSPs), such as pentosans (arabinoxylans) and β-glucan, as well as alkylresorcinols. Around 100 g/kg of pentosans are found in rye, 50–80 g/kg in wheat and 68–92 g/kg in triticale. There are strategies to reduce NSPs and other antinutrients and maximize the effectiveness of utilizing grains in compound feed for poultry. These include the application of enzyme preparations, along with dry and wet extrusion methods, for processing grains. By restricting our narrative to a direct comparison of all major staples for poultry feed, we conclude that further research is required specifically in the area of determining how economically viable it is to feed adult and young chickens with compound feeds containing various cereal crops. Furthermore, we speculate on the utility of employing enzyme preparations and extrudates to maximize feed efficiency. Full article

Oat starch plays a crucial role in the stability of oat milk. Enzyme-hydrolyzed oat starch has been demonstrated to be an effective means of improving the stability of oat milk. The effects of different enzyme combinations on the stability of oat milk and the properties of starch in oats were investigated by adding α-amylase, amyloglucosidase, and different ratios of pullulanase and isoamylase. The results showed that as the degree of hydrolysis increased, the molecular weight, amylose content, and side chain length distribution of the starch decreased significantly. Moreover, compared with oat starch, the rheological and emulsifying properties of the starch hydrolysates were improved, and the characterization of emulsion stability showed that a 1:2 ratio of pullulanase to isoamylase promoted effective debranching and thus improved the stability of oat milk. This study demonstrated that debranching enzymes enhance the enzymatic hydrolysis of beverages and improve the physicochemical properties and stability of oat milk. Full article

Cardiovascular risk is a clinical factor that represents the probability of developing cardiovascular diseases (CVDs). This risk is shaped by non-modifiable and modifiable factors, including dietary patterns, which are the main lifestyle factor influencing CVD. Dietary polysaccharides, integral to nutrition, have varying effects on cardiovascular health depending on their type and source. They include starches, non-starch polysaccharides, and prebiotic fibers, categorized further into soluble and insoluble fibers. Soluble fibers, found in oats, legumes, and fruits, dissolve in water, forming gels that help lower serum cholesterol and modulate blood glucose levels. Insoluble fibers, present in whole grains and vegetables, aid in bowel regularity. The cardiovascular benefits of polysaccharides are linked to their ability to bind bile acids, reducing cholesterol levels, and the production of short-chain fatty acids by gut microbiota, which have anti-inflammatory properties. However, not all polysaccharides are beneficial; refined starches can lead to adverse metabolic effects, and chitosan to mixed effects on gut microbiota. This review examines the dualistic nature of polysaccharides, highlighting their beneficial roles in reducing cardiovascular risk factors and the potential adverse effects of specific types. Full article

Background: Saline–alkali stress is a major factor limiting the growth of oats. Sugar is the primary carbon and energy source in plants which regulates plant development and growth by regulating enzyme activity and gene expression. Sucrose, glucose, and fructose are ubiquitous plant-soluble sugars that act as signalling molecules in the transcriptional regulation of various metabolic and defence-related genes. Methods: In this study, soluble sugars, fructose, sucrose, and starch contents were measured, and transcriptomics was used to determine the differentially expressed genes (DEGs) in saline-sensitive and saline-tolerant oats after 6, 12, 24, and 48 h. DEGs annotated to carbohydrates were selected using the Kyoto Encyclopedia of Genes and Genomes. Results: DEGs involved in carbohydrate metabolism were mainly enriched in the glycolysis/gluconeogenesis and pentose phosphate pathways, fructose and mannose metabolism, and starch and sucrose metabolism. GAPDH, SUPI, SUS2, ATP-PEK, HXK6, FBA4, TBA4, TKT, ISA3, PPDK1, and BAM2 were significantly expressed, and a quantitative reverse transcription polymerase chain reaction verified the transcriptome sequencing results. Conclusions: In this study, oats with different salinity tolerances were used to determine sugar contents under four salinity stress durations, and transcriptome sequencing was used to explore the regulatory mechanism of sugars and provide a reference for elucidating the sugar signalling regulatory mechanism under abiotic stress. Full article

The texture of bakery products is considered the most important trait for consumers, which needs to be explored in new products developed, such as high-in-fiber bread. This study aimed to develop models for texture attributes and starch retrogradation (based on initial enthalpy) as a function of porosity measured in non-complicated experimental processes—using Digital Imaging Analysis (DIA) of bread with various levels of dietary fiber (DF) content. Bread with high fiber content was prepared as the sample matrix by replacing part of the wheat flour with an oat fiber powder. The models for firmness, springiness, chewiness, cohesiveness, and enthalpy were developed using Response Surface Methodology (RSM), a robust statistical technique. Results indicated that the bread crumb’s firmness depended more on porosity than DF content. Models for each texture attribute were established and verified, and it was found that no significant difference (p < 0.05) existed between the predicted and measured values, confirming the validation of the models developed. Full article

Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid, total phenolics, and reducing sugar, while it decreased the content of total starch and β-glucan. Oat with a germination time of 48 h had the best nutritional quality for producing WOM. The physical stability of the WOM prepared from germinated oat was effectively improved by HEFM treatment. The apparent viscosity increased, the instability index reduced from 0.67 to 0.37, and the precipitate weight ratio decreased from 13.54% to 9.51%. As the pressure of the HEFM increased from 0 to 120 MPa, the particle size decreased from 169.5 to 77.0 µm, which was helpful to improve the physical stability of the WOM. Meanwhile, the color of the WOM became whiter after the HEFM treatment. The content of β-glucan and soluble protein in the WOM significantly increased, which was due to the disruption of cells by the HEFM processing. The optimal HEFM pressure for WOM production is 120 MPa. This study provided a new way to produce whole oat milk with a high nutritional quality and good physical properties. Full article

This study aimed to achieve a precise and non-destructive quantification of the amounts of total starch, protein, β-glucan, and fat in oats using near-infrared technology in conjunction with chemometrics methods. Eight preprocessing methods (SNV, MSC, Nor, DE, FD, SD, BC, SS) were employed to process the original spectra. Subsequently, the optimal PLS model was obtained by integrating feature wavelength selection algorithms (CARS, SPA, UVE, LAR). After SD-SPA, total starch reached its optimal state (R_p² = 0.768, RMSEP = 2.057). Protein achieved the best result after MSC-CARS (R_p² = 0.853, RMSEP = 1.142). β-glucan reached the optimal value after BC-SPA (R_p² = 0.759, RMSEP = 0.315). Fat achieved the optimal state after SS-SPA (R_p² = 0.903, RMSEP = 0.692). The research has shown the performance of the portable FT-NIR for a rapid and non-destructive quantification of nutritional components in oats, holding significant importance for quality control and quality assessment within the oat industry. Full article

The forage shortage is more aggravating than ever before, with husbandry development accelerating and meat and dairy product demand increasing. Salinized soils are important reserve land encouraged to be used for forage production in China. However, the salt-tolerant cultivation techniques for forage crops are still inadequate. Therefore, a field experiment was conducted to study the effects of the mixed cropping ratio of oat and alfalfa on plant growth and physiological traits, forage yield, and forage quality in saline soils. Oat (Avena sativa L.) variety of Canadian Monopoly and alfalfa variety of WL525HQ were used, and five mixed cropping ratios (T1 = 100% oat + 0% alfalfa, CK, T2 = 75% oat + 25% alfalfa, T3 = 50% oat + 50% alfalfa, T4 = 25% oat + 75% alfalfa, and T5 = 0% oat + 100% alfalfa) were evaluated. The results showed that plant height, chlorophyll, soluble sugar, starch, antioxidant enzymes, and crude fat were increased firstly and then decreased prominently with decreased oats and increased alfalfa sowing rate; the maximum values showed under T2 but the minimum value under T5 at evaluated growth periods. On the contrary, malondialdehyde and acid detergent fiber were significantly decreased and then increased; the lowest contents were recorded under T2 and highest under T5. Furthermore, the relative growth rate, forage yield, neutral detergent fiber, and crude ash were decreased prominently with decreased oats and increased alfalfa sowing rate, and the highest and lowest values showed under T1 and T5, respectively. Oppositely, the contents of sucrose, proline, N, P, K, relative feeding value, and crude protein were all increased, with the highest contents generated under T2 and the lowest under T1. On the whole, the mixed cropping treatment of T2 showed the best performance in improving both biomass yield and forage quality by enhanced antioxidant enzyme activity, osmotic regulatory substances, and nutrient uptake and utilization. Therefore, this study indicates that 75% oat mixed cropping with 25% alfalfa can be recommended as a salt-tolerant cultivation technique for forage high-yield and high-quality production in moderately saline soil. Full article

The main objective of this experiment was to investigate the technological potential of upcycling unsparged non-conventional brewers’ spent grains (BSGs) in bread-making and assess the comparative quality of bread enriched with non-fermented and lactic acid-fermented BSGs obtained from mashes brewed with starch adjuncts of buckwheat and oats. After the runoff of the first wort, unsparged non-conventional BSGs with approximately 75% moisture, acidic pH, and yield in the soluble extract above 56.6% (w/w d.m.) were used in substituting wheat flour with 5 and 15% (w/w d.m.) in bread-making recipes. The highest loaf volume value (318.68 cm³/100 g) was observed for 5% fermented buckwheat-BSG addition. Except for the samples with 5% fermented BSGs, specific volumes decreased. Crumb moisture was reduced by up to 22% for all samples, with this parameter related to bread weight. Bread porosity, elasticity, acidity, and overall sensory acceptability were better for fermented than non-fermented BSGs. The results proved that non-conventional BSGs with buckwheat and oats addition have the potential to be valorized in new bread assortments, and lactic acid fermentation applied to the BSGs is beneficial, even for overall sensory acceptability and quality of baked end-products. Technological, buckwheat-BSG was more convenient than oats-BSG. Further research continues to optimize and upscale Technology Readiness Levels. Full article

Planting density is an effective strategy for regulating both oat lodging and forage quality. To delve into the regulatory mechanisms of planting density on lodging and oat forage quality, lodging-resistant variety LENA and lodging-sensitive variety QY2 were grown in 2018 and 2019 growing seasons, and four planting densities were implemented: 2.25 × 10⁶ plants/ha (D1), 4.5 × 10⁶ plants/ha (D2), 6.75 × 10⁶ plants/ha (D3), and 9 × 10⁶ plants/ha (D4). At the milk stage, we measured the contents of potassium, calcium, magnesium, silicon, lignin, crude fiber, starch, soluble sugar, and soluble protein in the second and third stem internodes of the plants. The results revealed the lodging-resistant variety LENA demonstrated significantly higher contents of calcium, potassium, silicon, crude fiber, lignin, and lower contents of starch, soluble sugar, and soluble protein (p < 0.01). Similar trends in the physicochemical properties of stem internodes for both oat varieties with increasing planting density. Crude fiber, soluble sugar, magnesium, starch, potassium, and lignin were the key characteristics affecting the lodging coefficient, and variety and planting density affected the lodging coefficient mainly by regulating the synthesis of starch, soluble sugar, and crude fiber. At planting density D3, stem internodes exhibited higher physicochemical properties and a lower lodging coefficient, favoring oat forage production. The results offer a valuable theoretical foundation and practical reference for oat lodging-resistant cultivation. Full article

The increasing food crisis in times of ecological threats has challenged conventional agriculture to transform into a more efficient and sustainable agri-food system. The global priority of these activities has become, among others, the responsible and effective use of already produced food. This study aimed to assess the impact of the natural resistance of cereal grains to consumption by storage pests. The study presented here analyzed the impact of selected chemical factors from the grain of six species of cereals (wheat, triticale, rye, barley, oat, corn) on the development of one of the most dangerous storage pests—the lesser grain borer Rhyzopertha dominica F. The increased development of this beetle on the tested grain was determined based on the number of progeny, the mass of dust produced, and the loss of grain mass. Moreover, the correlations between the above-mentioned development parameters of the pest and the content in the grain of dry matter, crude ash, total protein, crude fat, starch, and water-soluble carbohydrates (WSCs) were examined. The results showed that the tested pest developed most intensively on barley and triticale grains and was least abundant on oat and corn grains. Chemical analysis of the selected grain showed that the low number of the R. dominica progeny population was correlated with a higher crude fat content and a lower total protein content in the cereal grain, and therefore, these chemical properties could affect the development of the pest. Knowledge of these relationships can be used in cereal breeding programs and when recommending cereals for more extended storage. This directly translates into improved local and global nutritional and food security. Moreover, it may also contribute to the reduction of pesticide use at the storage stage, which is one of the basic requirements for agricultural production in a sustainable agriculture system. Full article

Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes of cereals with these starters. In this study, we combined various analytical tools in order to understand how the most common starter cultures of LABs affect the most common types of cereals during fermentation. Specifically, 3% suspensions of rice, oat, and wheat flour were fermented by the pure cultures of 16 LAB strains belonging to five LAB species—Lacticaseibacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, and Lactococcus lactis. The fermentation process was described in terms of culture growth and changes in the pH, reducing sugars, starch, free proteins, and free phenolic compounds. The organoleptic and rheological features of the obtained fermented products were characterized, and their functional properties, such as their antioxidant capacity and angiotensin-converting enzyme inhibitory activity, were determined. Full article

The growing demand for alternative sources of non-animal proteins has stimulated research in this area. Mushrooms show potential in the innovation of plant-based food products. In this study, the aim was to develop prototype fish fillets analogues from Pleurotus ostreatus mushrooms applying enzymatic treatment (β-glucanase and transglutaminase-TG). A Plackett–Burman 20 experimental design was used to optimize forty variables. Oat flour (OF) exerted a positive effect on the hardness and gumminess texture parameters but a negative effect on cohesiveness and resilience. Soy protein isolate (SPI) exhibited a positive effect on elasticity, gumminess and chewiness, while acacia gum had a negative effect on elasticity, cohesiveness and resilience. After sensory analysis the assay with 1% cassava starch, 5% OF, 5% SPI, 0.1% transglutaminase (240 min/5 °C), 1% coconut oil, 1% soybean oil, 0.2% sodium tripolyphosphate, 0.6% β-glucanase (80 °C/10 min) and without β-glucanase inactivation was found to exhibit greater similarity to fish fillet. The classes hydrocarbons, alcohols and aldehydes are the predominant ones in aromatic profile analysis by chromatography and electronic nose. It is concluded that a mushroom-based analogue of fish fillet can be prepared using enzymatic treatment with TG. Full article