Oat protein concentrates for beverage fortification
1976
Cluskey, J.E. | Wu, Y.V. | Inglett, G.E. | Wall, J.S.
Up to 4% oat protein concentrates can fortify either neutral or acidic beverages. The concentrate was produced in good yield from both defatted and nondefatted 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 % of protein. N solubility of protein concentrate from defatted groats in dilute phosphoric acid was considerably higher than that of one from nondefatted groats. Fortified acidic beverages (pH 3) prepared with oat concentrate from laboratory ground oats were slightly astringent in taste. However, astringency was eliminated if the concentrate was produced from commercial oat flour (heat treated during production). Milk-like and breakfast-type beverages fortified with oat protein concentrate would be nutritious, palatable and easily prepared and flavoured. [See also FSTA (1974) 6 1M119 & 1M120.]
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