IFA-Webinar: "Oat as sustainable resource as health promoting ingredients", October 27, 2016
Time: 11 -12 UTC (1 PM - 2 PM GMT+2 Vienna) (for your local time visit)
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This webinar will give a short presentation of the objectives of an ongoing European project ERANET SUSFOOD: “Engineering of oat proteins: Consumer driven sustainable food development process (OATPRO)” with focus on the oat characterisation and potential food applications.
Oats (Avena sativa L.) are an important source of livestock feed worldwide. They are a good source of protein, fiber, and minerals. Oats are the highest-protein cereal-grain crop and a good source of several vitamins and minerals. Oats are also used in production of many human food products. Oatmeal, oat flour, oat bran, oat flakes are used as ingredients in many food products.
Nowadays, oat production ranks sixth in world-production statistics, following corn, wheat, barley, sorghum and millet.
Oats have received interest due to their nutritional value.
In addition to the health-promoting fibre fraction, oats contains proteins rich in valuable essential amino acids, high amount of fats with nutritionally beneficial fatty acid and lipid class composition, vitamins, minerals and unique phenolic compounds, such as avenanthramides.
The health effects of oats have been primarily attributed to the highly viscous β-glucan fraction, which has the ability to lower blood cholesterol and reduce risk of heart disease.
Oats are used in the production of ready-to-eat cereals, bakery products, cookies, non-alcoholic oat-based beverages, alcoholic oat beverages.
Speaker: Denisa Eglantina Duta, PhD, senior scientific researcher at IBA with more than 20 years’ experience in the field of food technology, food quality and design, new food product development and sensory analysis. After 8 years of applicative research work in baking industry, she joints the Institute for Food Bioresources. She is the author or co-author of more than 38 research papers, 9 book chapters and 60 presentations. She is currently coordinating a national project: “Safety and tolerability of calcium and iron-enriched oats containing gluten-free diet” and she is involved in the ERANET SUSFOOD OATPRO project: “Engineering of oat proteins: Consumer driven sustainable food development process”. Her current research focus is on oat flour/bran analysis and processing in relation to nutritional quality and sensory attributes.
The webinar will be held in English and participation is free.
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