Have a personal or library account? Click to login
Variation in β-Glucan, Protein and Fat Concentration of Oats Created in Latvia Cover
Open Access
|May 2018

References

  1. Arendt, E. K., Zannini, E. (2013). Cereal Grains for the Food and Beverage Industries. Cambridge: Woodhead Publishing. 485.10.1533/9780857098924
  2. Asp, N. G., Mattsson, B., Onning, G. (1992) Variation in dietary fibre, β-glucan, starch, protein, fat and hull content of oats grown in Sweden 1987–1989. Eur. J. Clin. Nutr. 46, 31–37.
  3. Biel, W., Bobko, K., Maciorowski, R. (2009). Chemical composition and nutritive value of husked and naked oats grain. J. Cereal Sci., 49, 413–418.10.1016/j.jcs.2009.01.009
  4. Brunava, L., Alsina, I., Zute, S., Sterna, V., Vicupe, Z. (2014). Some chemical yield and quality properties of domestic oat cultivars. In: Proceedings of the 9th Baltic Conference on Food Science and Technology “Food for Consumer Well-being” FOODBALT 2014, pp. 72–76.
  5. Givens, D. I., Davies, T. W., Laverick, R. M. (2004). Effect of variety, nitrogen fertilizer and various agronomic factors on the nutritional value of husked and naked oats grain. Animal Feed Sci. Technol., 113, 169–181.10.1016/j.anifeedsci.2003.11.009
  6. Fastnaught, C. E., Berglund, P. T., Helm, E. T., Fox, G. J. (1996). Genetic and environmental variation in beta-glucan content and quality parameters of barley for food. Crop Sci., 36, 941–946.10.2135/cropsci1996.0011183X003600040021x
  7. Havrlentova, M., Petrulakova, Z., Burgarova, A., Gago, F., Hlinkova, A., Sturdik, E. (2011). Cereal β-glucans and their significance for the preparation of functional food. Review. Czech J. Food Sci., 29 (1), 1–4.
  8. Hu, X. Z., Zheng, J. M., Li, Xu, C., Zhao, Q. (2014). Chemical composition and sensory characteristics of oat flakes: A comparative study of naked oat flakes from China and hulled oat flakes from western countries. J. Cereal Sci., 60, 279–301.10.1016/j.jcs.2014.05.015
  9. Jenkins, A. L., Jenkins D. J. A., Zdravkovic, U., Wursch, P., Vuksan, V. (2002). Depression of the glycemic index by high levels of b-glucan fiber in two functional foods tested in type 2 diabetes. Eur. J. Clin. Nutr., 56, 622–628.10.1038/sj.ejcn.160136712080401
  10. Kelly, S. A. M., Summerbell, C. D., Brynes, A., Whittaker, V., Frost, G. (2007). Wholegrain cereals for coronary heart disease. Cochrane Database of Systematic Reviews, 1, 1–66.10.1002/14651858.CD005051.pub217443567
  11. Kerckhoffs, D. A. J. M., Brouns, F., Hornstra, G., Mensink, R. P. (2002). Effects on the human serum lipoprotein profile of β-glucan, soy protein and isoflavones, plant sterols and stanols, garlic and tocotrienols. J. Nutr., 132, 2494–2505.10.1093/jn/132.9.249412221200
  12. Peterson, D. M., Wesenberg, D., Burrup, D. (1995). β-glucan content and its relationship to agronomic characteristics in elite oat germplasm. Crop Sci., 35, 965–970.10.2135/cropsci1995.0011183X003500040005x
  13. Pomeroy, S., Tupper, R., Cehun-Aders, M., Nestel, P. (2001) Oat β-glucan lowers total and LDL-cholesterol. Austr. J. Nutr. Dietetics, 58, 51–55.
  14. Saastomoinen, M., Kontturi, M., Tuuri, H. Niskanen, M., Kangas, A. (2004). β-Glucan contents of groats of different oat cultivars in official variety, in organic cultivation, and in nitrogen ferilization trials in Finland. Agr. Food Sci., 13, 68–79.10.2137/1239099041838076
  15. Saastamoinen, M., Plaami, S., Kumpulainen, J. (1992). Genetic and environmental variation in β-glucan content of oats cultivated or tested in Finland. J. Cereal Sci., 16, 279–290.10.1016/S0733-5210(09)80090-8
  16. Sterna, V., Zute, S., Brunava, L., Vicupe, Z. (2014). Lipid composition of oat grain grown in Latvia. In: Proceedings of the 9th Baltic Conference on Food Science and Technology “Food for Consumer Well-being” FOODBALT 2014, pp. 77–79.
  17. Tobiasz-Salach, R., Bobrecka-Jamro, D., Pyrek, E., Buczek, J. (2016). Response of hulled and naked oat to foliar fertilization. Acta Sci. Pol. Agricult., 15 (2), 77–78.
  18. Wang, R. H., Koutinas, Campbell, G. M., (2007). Effect of pearling on dry processing of oats. J. Food Eng., 82, 369–376.10.1016/j.jfoodeng.2007.02.051
  19. Welch, R. W. (1995). The Oat Crop: Production and Utilization. London, Chapman & Hall. 584 pp. (at p. 516).10.1007/978-94-011-0015-1
  20. Wood, P. J., Braten, J. T., Scott, F. W., Riedel, D., Poste, L. M. (1990). Comparison of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. J. Agr. Food Chem., 38, 753–757.10.1021/jf00093a036
  21. Zhou, M. X., Robards, K., Glennie-Holmes, M., Helliwell, S. (1999). Oat lipids. J. Amer. Oil Chem. Soc., 79, 585–592.10.1007/s11746-999-0213-1
DOI: https://doi.org/10.2478/prolas-2018-0011 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
Language: English
Page range: 71 - 74
Submitted on: Dec 5, 2016
|
Accepted on: Dec 9, 2017
|
Published on: May 8, 2018
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year

© 2018 Vita Šterna, Sanita Zute, Zaiga Vicupe, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.