Nutrition/Product Creation

Research Topic: Nutrition/Product Creation

  • Project Status: Completed
  • Abstract/Summary: One of the project’s primary goals is to demonstrate how the unique functionalities of oats can be used to improve existing products or develop innovative products that can be commercialized.
View Results

Research Topic: Nutrition/Product Creation

  • Project Status: Completed
  • Abstract/Summary: The goal of the project was to promote oats as a healthy food choice, to support nutrition programs in high needs schools and increase awareness of agriculture education programming. A total of 2001 students, 114 staff members and 53 community members participated in the Oats for Breakfast events. View the PDF below for final report.
View Results

Research Topic: Nutrition/Product Creation

  • Project Status: Completed
  • 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.
View Results

Research Topic: Nutrition/Product Creation

  • Project Status: In Progress
  • Principal Investigators: Dr. Lingyun Chen at the University of Alberta
  • Project Dates: March 2021 – Feb 2023
  • Abstract/Summary: The 2016-2019 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.

    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.
View Results

Research Topic: Nutrition/Product Creation

  • Project Status: In Progress
  • 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.
View Results

Research Topic: Nutrition/Product Creation

Understanding the Impact of Particle Size on Physicochemical Properties and Nutritional Benefits of Pulse and Oat Flours

  • Project Status: In Progress
  • Principal Investigators: Dr. Yongfeng Ai, University of Saskatchewan
  • Project Dates: January 2019 – March 2022
  • Abstract/Summary: This project will address 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.