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Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial

Pradeep, Monisha LU (2017) KNLM01 20161
Food Technology and Nutrition (M.Sc.)
Abstract
Oats have been gaining huge popularity in the past three decades, due to its well-known positive effects in serum cholesterol levels, glucose homeostasis and insulinemia. A growing body of evidence shows a link between obesity, metabolic dysfunctions and gut microbiota composition. The main objective of the project is to develop an oat bran and milk based fiber-rich beverage and an oat based yogurt, that would promote increasing the average consumption of fiber from the current 15 g/day estimated for the European population, to the actual recommended daily level of 25 - 38 g/day for women and men, respectively, when consumed as a part of daily diet. A placebo for the oat beverage is also developed, which would be used along with the test... (More)
Oats have been gaining huge popularity in the past three decades, due to its well-known positive effects in serum cholesterol levels, glucose homeostasis and insulinemia. A growing body of evidence shows a link between obesity, metabolic dysfunctions and gut microbiota composition. The main objective of the project is to develop an oat bran and milk based fiber-rich beverage and an oat based yogurt, that would promote increasing the average consumption of fiber from the current 15 g/day estimated for the European population, to the actual recommended daily level of 25 - 38 g/day for women and men, respectively, when consumed as a part of daily diet. A placebo for the oat beverage is also developed, which would be used along with the test product in a clinical trial for glyceamic control and weight management. Several trials for development of oat beverage and yogurt was carried out using three different oat bran flours: OBA, OBB and OBC with varying β-glucan content (10 g, 15 g and 28 g per 100 g oat flour respectively) and three different processing methods and varying concentrations of milk (5 - 50 %). The trials for the placebo was carried out using four different rice-based ingredients (RF, RS, RM and MD). The flavor of the oat drink was optimized after trying out 60 flavors and 33 combinations. The developed products were characterized using physical measurements such as viscosity, pH and moisture analysis, enzymatic analysis for β-glucan content, maltose, sucrose and glucose contents and sensory analysis. The nutritional content and percentage of dry oats was also estimated. Sensory analyses revealed that, among the three variants, OBC oat drink had significantly higher scores for taste, texture and appearance. OBA oat drink performed better in yogurt application, in terms of taste and texture. Two flavor combinations were identified for the oat drink (Tea+cinnamon+ginger and coffee+caramel+vanilla), but no significant difference was observed between these two flavors, in terms of sensory acceptance. A placebo with similar organoleptic and nutritional properties as the oat drink was developed using rice flour. The developed products – the oat drink and oat yogurt - have a β-glucan content of 3 g and 1 g per 250 ml serving, respectively, which fulfills the amount required for the health claim of providing 3 g beta glucans/ day, according to EFSA guidelines for cholesterol lowering effect of oat β-glucans. (Less)
Popular Abstract
Everybody is familiar with the various health benefits of oats in improving the diabetic and heart-related risk and its high fiber and protein content. So, when you see an oat-based product in the supermarket, saying, “high in fiber” or “improves digestive function”, do not hesitate to buy the product from the supermarket.
Three products rich in oat-bran based fiber have been developed, as a part of my thesis. One was an oat drink, with a high fiber content (3 g oat fiber/ 250 ml serving) and another oat yogurt, that also has high fiber (1 g oat fiber/250 ml serving). A placebo (a control drink without any healing effect) is also developed for the oat drink using rice flour, which has the same texture and calorie content of the oat... (More)
Everybody is familiar with the various health benefits of oats in improving the diabetic and heart-related risk and its high fiber and protein content. So, when you see an oat-based product in the supermarket, saying, “high in fiber” or “improves digestive function”, do not hesitate to buy the product from the supermarket.
Three products rich in oat-bran based fiber have been developed, as a part of my thesis. One was an oat drink, with a high fiber content (3 g oat fiber/ 250 ml serving) and another oat yogurt, that also has high fiber (1 g oat fiber/250 ml serving). A placebo (a control drink without any healing effect) is also developed for the oat drink using rice flour, which has the same texture and calorie content of the oat drink. The oat drink and its placebo will be tested in a human study, to check whether it exhibits the suggested effect for glyceamic and weight control.
These developed products contain 75% oat base and 25% milk and some interesting flavors. Contrary to other oat-based drinks available in the market, this drink contains both soluble and insoluble fiber, which enhances its positive health effects and addition of milk, further improves its protein content as well. The taste, texture, appearance of these products have been widely accepted by people of different ages and nationalities. These products could be consumed even by the gluten intolerant and lactose intolerant population. The oat drink and placebo will soon be available in two different flavors: a coffee flavor and a traditional Indian ‘Chai’ tea flavor. (Less)
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author
Pradeep, Monisha LU
supervisor
organization
course
KNLM01 20161
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Glycemic control, Oat bran, Oat beverage, Oat - milk combinations, applied nutrition, food chemistry, industriell näringslära, livsmedelskemi
language
English
additional info
The thesis work was carried out at Aventure AB, Scheelavägen 22, 22363 Lund, under the supervision of Dr. Ana Rascón and Isilay Tugel, starting from February 2016 to September 2016.
id
8902793
date added to LUP
2017-02-17 15:56:43
date last changed
2017-02-17 15:56:43
@misc{8902793,
  abstract     = {Oats have been gaining huge popularity in the past three decades, due to its well-known positive effects in serum cholesterol levels, glucose homeostasis and insulinemia. A growing body of evidence shows a link between obesity, metabolic dysfunctions and gut microbiota composition. The main objective of the project is to develop an oat bran and milk based fiber-rich beverage and an oat based yogurt, that would promote increasing the average consumption of fiber from the current 15 g/day estimated for the European population, to the actual recommended daily level of 25 - 38 g/day for women and men, respectively, when consumed as a part of daily diet. A placebo for the oat beverage is also developed, which would be used along with the test product in a clinical trial for glyceamic control and weight management. Several trials for development of oat beverage and yogurt was carried out using three different oat bran flours: OBA, OBB and OBC with varying β-glucan content (10 g, 15 g and 28 g per 100 g oat flour respectively) and three different processing methods and varying concentrations of milk (5 - 50 %). The trials for the placebo was carried out using four different rice-based ingredients (RF, RS, RM and MD). The flavor of the oat drink was optimized after trying out 60 flavors and 33 combinations. The developed products were characterized using physical measurements such as viscosity, pH and moisture analysis, enzymatic analysis for β-glucan content, maltose, sucrose and glucose contents and sensory analysis. The nutritional content and percentage of dry oats was also estimated. Sensory analyses revealed that, among the three variants, OBC oat drink had significantly higher scores for taste, texture and appearance. OBA oat drink performed better in yogurt application, in terms of taste and texture. Two flavor combinations were identified for the oat drink (Tea+cinnamon+ginger and coffee+caramel+vanilla), but no significant difference was observed between these two flavors, in terms of sensory acceptance. A placebo with similar organoleptic and nutritional properties as the oat drink was developed using rice flour. The developed products – the oat drink and oat yogurt - have a β-glucan content of 3 g and 1 g per 250 ml serving, respectively, which fulfills the amount required for the health claim of providing 3 g beta glucans/ day, according to EFSA guidelines for cholesterol lowering effect of oat β-glucans.},
  author       = {Pradeep, Monisha},
  keyword      = {Glycemic control,Oat bran,Oat beverage,Oat - milk combinations,applied nutrition,food chemistry,industriell näringslära,livsmedelskemi},
  language     = {eng},
  note         = {Student Paper},
  title        = {Development of Oat bran based fiber-rich beverage and its corresponding placebo for a clinical trial},
  year         = {2017},
}