Nutrition/Product Creation
Research Topic: Nutrition/Product Creation
Dried Oat Oil Emulsion Powders Stabilized by Oat Hull-Derived Nanocellulose
- Project Status: In Progress
- Principal Investigators: Dr. Emily Cranston, University of British Columbia
- Project Dates: 2024
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Abstract/Summary:
This project will aim to contribute to the development of novel oat oil emulsions (wet) and oat oil powders (dry), which could be suitable for food/beverage, personal care and cosmetics, and household product development. These new products would extend the shelf-life of oat oils (and products made from them), which would enable cost savings for transportation and logistics management to move them to processing facilities.
The objective of this study is to explore the isolation of cellulose-based nanomaterials from oat hulls and to use these as stabilizers in dried oat oil powders and oat milk powders.
Research Topic: Nutrition/Product Creation
- Project Status: Completed
- Principal Investigators: Dr. Lingyun Chen at the University of Alberta
- Project Dates: July 2016-June 2019
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Abstract/Summary:
The project focused on the development of a ready-to-drink oat-based beverage that is fortified with omegas, vitamin D, and other nutritional ingredients that are essential to the diet of cancer patients. The objectives of the project are:
1. Develop a processing to concentrate protein and beta-glucan from oat grains
2. Develop a ready-to-drink beverage enriched in beta-glucan and protein by combining oat and pulse and determine if this development results in shelf-stable products
3. Enhance the beverage with nutrients known to be deficient in cancer patients (omega-3 fatty acids and vitamin D) and study the acceptability of the beverage with the cancer patients.
Research Topic: Nutrition/Product Creation
- Project Status: In Progress
- Principal Investigators: Dr. Lingyun Chen
- Project Dates: March 2022 - February 2024
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Abstract/Summary:
A dietary pattern that provides plant protein, dietary fiber and low fat has been shown to decrease the risks of chronic diseases (obesity, cardiovascular disease). The high-quality milling oats in Canada are good sources of both dietary fiber and plant protein. The long-term goal of this research is to develop high quality protein and fiber ingredients from oats for healthy food development.
The short-term objectives in the next 2 years are to develop technology innovations to combine protein and dietary fiber from oats and pulse to fabricate:
1. Fat replacers for low fat dairy/dairy substitute product development; and
2. Texturized vegetable protein products for meat analogue applications.
This research will provide opportunities to add value to oats and pulses as two major crops in western Canada. The food products high in both plant protein and dietary fiber will provide consumers with healthy choices, and help control the prevalence of obesity in the society and lower the risks of chronic disease.
Research Topic: Nutrition/Product Creation
- Project Status: Completed
- Principal Investigators: Dr. Lingyun Chen, University of Alberta
- 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.
Research Topic: Nutrition/Product Creation
- Project Status: Completed
- Principal Investigators: Dr. Lingyun Chen at the University of Alberta
- Project Dates: March 2021 – Oct 2024
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Abstract/Summary:
This project is a continuation of Dr. Chen’s previous work to address industry interest in using fractionated oat ingredients as a source of food product innovation. Research indicates that from a diabetic management perspective, a mere 1% decrease in glucose levels among diabetics can lead to a 21% decrease in death and a 37% decrease in heart attacks. Therefore, developing convenient diabetic-friendly drinks can help reduce the cost of treating people in Canada.
The specific objectives in the next two years are to:
1. Study competitive advantages of Canadian oats for development of healthy oat milk products; special emphasis will be placed on oat varieties that are high in yield, protein and beta-glucan.
2. Optimize processing to enhance recovery of oat nutritional components into a nutritionally enhanced oat milk drink with significantly improved protein and beta-glucan content.
3. Study peptides with anti-diabetic effects from oat protein for functional oat drink development and evaluate the drink hypoglycemic effect through in vivo test in diabetic animal model.
Research Topic: Nutrition/Product Creation
- Project Status: Completed
- Principal Investigators: Dr. Sijo Joseph, AAFC
- Project Dates: August 2020 – March 2023
- Abstract/Summary: The objective of this project is to provide scientific evidence of the specific health attributes of oat protein in reducing abnormal levels of cholesterol and glucose, and thereby generate preliminary data for an oat protein health claim petition. Ultimately, the Canadian oat industry could capitalize on new opportunities for marketing efforts with new evidence promoting the health benefits of adding oats in a diet. This information will enable the Canadian oat industry to meet consumer expectations in search of value-added oat products both at home and worldwide.
Research Topic: Nutrition/Product Creation
- Project Status: Completed
- Principal Investigators: Dr. Yongfeng Ai, University of Saskatchewan
- Project Dates: January 2019 – February 2023
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Abstract/Summary:
This project addressed two interlinked but distinct research gaps:
1) investigate the effects of milling/processing of pulse and cereal flours on their physicochemical functionality in foods.
2) determine the impact of milling on nutritional benefits of pulses and cereals with a focus on postprandial glycemia and insulinemia.
The first priority will generate the new knowledge and technologies needed in the food industry to produce high-quality food ingredients with functional versatility, and the latter will support future health claims to promote the consumption of heathy pulse and cereal products.
