Development of a nutritionally enhanced plant-based milk alternative beverage from Canadian oats and study of its hypoglycemic effects
- Research Topic: Nutrition/Product Creation
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The 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:
- 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.
- Optimize processing to enhance recovery of oat nutritional components into a nutritionally enhanced oat milk drink with significantly improved protein and beta-glucan content.
- 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.
Click here to read the Final Report.
Drs. Lourdes Ramirez Fuentes, Caroline Richard, and Lyngyn Chen published a paper in Elsevier Journal of Functional Foods entitled, Sequential alcalase and flavourzyme treatment for preparation of α-amylase, α-glucosidase, and dipeptidyl peptidase (DPP)-IV inhibitory peptides from oat protein. Some of the results from this POGA-supported project were used in the creation of the journal paper. Click here to read the paper.
Project Details
- Listing ID: 4562
- Project Status Completed
- Principal Investigators Dr. Lingyun Chen at the University of Alberta
- Projects With Results Projects with Results
- 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.
