OAT PROTEIN CONCENTRATES FOR BEVERAGE FORTIFICATION
CLUSKEY, J. E. ; WU, Y. V. ; INGLETT, G. E. ; WALL, J. S.
Oxford, UK : Blackwell Publishing Ltd
Published 1976
Oxford, UK : Blackwell Publishing Ltd
Published 1976
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Up to 4% oat protein concentrates can fortify either neutral or acidic beverages. The concentrate was produced in good yield from both defatted and non-defatted oat groats by alkaline extraction. If desired, the gum and water-soluble protein fractions can be removed by a preliminary water extraction yielding a concentrate with a higher percentage of protein. Nitrogen solubility of protein concentrate from defatted groats in dilute phosphoric acid was considerably higher than one from nondefatted groats. Fortified acidic beverages (pH 3) prepared with oat concentrate from laboratory ground groats were slightly astringent in taste. However, astringency was eliminated if the concentrate was produced from commercial oat flour (heat treated during production). Milklike and breakfast-type beverages fortified with oat protein concentrate would be nutritious, palatable and easily prepared and flavored.
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| Type of Medium: |
Electronic Resource
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| URL: |