lunduniversity.lu.se

Denna sida på svenska This page in English

No 3 February 2018

Surviving on oats alone!

At Lantmännen, we talk a lot about the carbohydrate-quality – the importance of eating plenty of fiber and wholegrain. A diet containing a sufficient amount of high-quality carbohydrates will give you a lower blood sugar, a happier intestinal microflora and a better cholesterol level. At the same time you will experience an extended feeling of satiety – and perhaps will have less space for junk food! Oat products are often of a high carbohydrate quality. They contain both insoluble fibers – good for your intestines – and soluble fibers, such as betaglucans – that will lower your cholesterol and feed the good bacteria in your digestive system. Further, oat is also often consumed as wholegrain – in your porridge, in a bread or as breakfast cereal. There are differences though between oats and oats. Different varieties have different levels of fiber, fat and protein. Through the research at ScanOats we will develop new varieties and learn how to develop products that are even better for your health! The nutritional profile of oats – the balance between fat, protein and carbohydrates – corresponds almost exactly to the one recommended within the Nordic diet. This means that you should be able to survive on oats alone! The only thing missing would perhaps be to roast the grains for a nice cup of coffee.

Yours truly,

Emma Nordell

Innovation & Business development Lantmännen R&D

 

Who said that oat porridge is boring? Try `Oat brûlée with cloudberry and orange´, the recipe that gave Sweden a gold medal in the Oat Porridge World Championship in October last year.

 

The News section

Baristas all over USA are choosing Oatly

In a booming plant-based beverage industry in USA, oat is offering the most promising alternative. Not surprisingly then, Oatly is the favourite choice among baristas who appreciate its flavour and foamability. In just a year, Oatly has spread from ten locations in New York to more than 1,000 locations all over USA. Read all about it in New York Times.

The Federation of Swedish Farmers continues oat campaign

In the last ScanOats newsletter, we told about the oat campaign that the Federation of Swedish Farmers (LRF) has initiated. Continuing with a press and media meeting in Stockholm on 16 January, in which Dennis Eriksson had the opportunity to present ScanOats, now they are promoting the use of oats in our diet by offering two delicious recipes developed by a famous food blogger. Try them here.

Ikea now launching a new oat-based lasagna

In a drive for sustainability through plant-based alternatives to animal protein, Ikea is now serving a new oat-based lasagna in their restaurants. – We need to develop future protein sources, and our goal is that this lasagna will be a standard product in our stores all over the world, says Catarina Englund, Head of Sustainability and Innovation at Ikea. Read more about it here.

 

World tour of oat R&D

New study shows diabetic rats got better when eating oat cookies

Diabetes is a global emergency with about 415 million adults suffering from this condition. This could potentially be alleviated by increasing the amount of oat in the diet. A research team from Mexico has discovered that cookies prepared with a formula of oat and bean decreased serum glucose levels and increased insulin levels in diabetic rats. Read about it here.

Combining the baking properties of wheat flour with the nutritional value of oat fiber

Regular wheat flour has superb properties for baking bread, but it is unfortunately a very poor source of those dietary fibers that are good for your health. A research team from Iran has tried various combinations of betaglucan fiber from oat together with maize starch in order to maintain the baking properties, texture and flavor of wheat bread while at the same time increasing the nutritional value. The best of two worlds, in other words. Check it out here.

Heat-moisture treatment of oat grains to preserve the quality

To be a cereal, oats contain relatively much oil in the grains. The problem of this is that the quality may be affected by rancidity during transportation and storage. Researchers from Brazil have now developed a method using a heat-moisture treatment to reduce the activity of the lipase enzyme that cause the rancidity. Click here to find out more.

Boosting the health properties of oat drink

Oats are in itself already very nutritious. But in combination with other bioactive plant components, your preferred glass of liquid refreshment may become a real health boost. Researchers from Poland have fortified gluten-free oat drinks with yellow tea leaf extract, mulberry extract, or steviol glycoside extract, and demonstrated an enhanced antioxidant potential. Read about it here.

 

Coming events

15-16 March 2018, Lund; PlantLink will host a national plant network meeting in Lund with the title ”Promoting Plant Research in Sweden”. The meeting will include discussions on how to strengthen the position of Swedish plant research to stakeholders and funding bodies both on the national and European level. Among the invited speakers is ScanOats Research Coordinator Dennis Eriksson. Information and registration here.

 

Opportunities

Keep an eye on the ScanOats website for upcoming job offers, student projects and other opportunities.

 

Thank you for reading the ScanOats 3rd Newsletter! If you have any comments or questions, please feel free to contact the ScanOats Research Coordinator Dennis Eriksson at dennis.eriksson@tbiokem.lth.se. You are also most welcome to send ideas for the ScanOats 4th Newsletter, which will arrive in your mailbox on 15 March.


Page Manager: