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OAT PROTEIN CONCENTRATES FOR BEVERAGE FORTIFICATION
Author(s) -
CLUSKEY J. E.,
WU Y. V.,
INGLETT G. E.,
WALL J. S.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00726_41_4.x
Subject(s) - chemistry , food science , fortification , astringent , extraction (chemistry) , solubility , phosphoric acid , taste , yield (engineering) , chromatography , organic chemistry , materials science , metallurgy
Up to 4% oat protein concentrates can fortify either neutral or acidic beverages. The concentrate was produced in good yield from both defatted and non‐defatted oat groats by alkaline extraction. If desired, the gum and water‐soluble protein fractions can be removed by a preliminary water extraction yielding a concentrate with a higher percentage of protein. Nitrogen solubility of protein concentrate from defatted groats in dilute phosphoric acid was considerably higher than one from nondefatted groats. Fortified acidic beverages (pH 3) prepared with oat concentrate from laboratory ground groats were slightly astringent in taste. However, astringency was eliminated if the concentrate was produced from commercial oat flour (heat treated during production). Milklike and breakfast‐type beverages fortified with oat protein concentrate would be nutritious, palatable and easily prepared and flavored.