Oatmeal Coffee Additive/Creamer
- Research Topic: Nutrition/Product Creation
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Oats is the logical choice to development of a non-dairy creamer. Oats have functional/nutrition proteins, they have high levels of beta glucan, and they can be utilized fairly well in beverage applications. Compared to faba bean, canola, and an oat/faba bean protein blend, oat proteins were shown to be the most suitable choice to replace dairy and soy proteins within a coffee creamer.
Project Details
- Listing ID: 4889
- Project Status Completed
- Principal Investigators Dr. Lingyun Chen, University of Alberta
- Projects With Results Projects with Results
- Project Dates January, 2016 - December, 2017
- Abstract/Summary Oats is the logical choice to development of a non-dairy creamer. Oats have functional/nutrition proteins, they have high levels of beta glucan, and they can be utilized fairly well in beverage applications. Compared to faba bean, canola, and an oat/faba bean protein blend, oat proteins were shown to be the most suitable choice to replace dairy and soy proteins within a coffee creamer.
