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US food scientist to improve quality of oats

30 July 2018 | News

The team has developed a near-infrared spectrometer (NIRS) calibration to quantify beta glucan content in oat samples.

A research team led by Prof Padu Krishnan from South Dakota State University Department of Dairy and Food Science, has received a three-year, nearly $450,000 National Institute of Food and Agriculture (NIFA) grant from the U.S. Department of Agriculture.

Through this project, the research team will further improve the quality of oats grown in North America and develop new oats products. The team has developed a near-infrared spectrometer (NIRS) calibration to quantify beta glucan content in oat samples. This is a faster, less costly method of quantifying beta glucan, which is the soluble fiber in oats that helps decrease blood cholesterol levels. The NIRS calibration was developed through funding from Grain Millers and General Mills, processors of oat cereals.

In addition, the team will look at variables that affect the milling and flaking qualities of oats. They will also try to improve product shelf life and stability.

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