There is a global need for increasing plant protein intake. This necessitates development of new protein ingredients with good technological quality for diverse end-product applications. Oats is an important crop especially in the North of Europe, and has superior amino acid composition as compared to other cereal proteins. An oat fractionation process has been developed to produce concentrates of oat beta-glucan, starch and protein. The aim of the project is to evaluate the potential of the oat protein concentrate as food ingredient and develop its use in different food matrices.
The project will:
- Characterize the functionality of oat protein concentrates with different degree of purity in relation to their applicability in different model food categories
- Analyse consumer preferences in order to identify the most promising product categories for high oat protein products and study consumer acceptance of the developed prototypes
- Develop high protein food prototypes with good texture and flavour
- Study the environmental effects associated with the production of protein enriched foods and their adaptation in the human diet through life cycle analysis.
2nd International Conference on Food Chemistry and Hydrocolloids
24 Jul 2017 – 26 Jul 2017