Introduction 01. Applications of oat proteins 04. Market trends 02. Health benefits of oat proteins 03.
Table Of Contents
Introduction
Protein-richdietsaregainingimportancesincetheyareconsidered healthier,withanemphasisonthesourceofprotein.However,with increasingconcernsabouthealth,environmentandanimalwelfare, manyconsumersareinterestedinplant-basedproteins.
Manyplant-derivedproteinshavebeenstudiedfortheirnutritional profileandsensoryproperties.Inaddition,recentstudiesand commercialinteresthavefocusedonoatasanexcellentand economicalhigh-proteinsourcederivedfromcereals.
Oatproteinsderivedfromoatshavearelativelyhigheressential aminoacidcontent,likelysine,thanothercereals,creatinginterest amongpeopletoconsumethemandleadingtoamarketoftheir own.
Oat Proteins Market Trends
Theglobalmarketforoatproteinisestimatedtogrowata CompoundAnnualGrowthRate(CAGR)of1.22%between2019 and2022.Thefactorsleadingtothegrowthareasfollows:
Asmoreconsumersadoptflexitarian,vegetarianandvegan diets,theyincreasinglyoptforplant-basedproteinssuchas oats.
Oatproteinsdonothaveanyoffflavor's,suchassoyandpea proteins[1]. Otherplantproteinssuchassoy,peasandnutsareimplicated asallergenicsubstances,andoatsarerelativelyhypoallergenic innature[2].
Health Benefits of Oat Proteins
Studiesontheeffectivenessofoatproteinsandhydrolyzedoat proteinrevealedthatswimmingendurancewasenhancedafter consumption.Oatproteinsalsodemonstratedananti-fatigue activity,althoughtheexactmechanismremainsunclear.
Moreover,consumingabout25goatproteinseverydayenabled musclerecoverypost-exerciseanddecreasedtheadverseeffectson thekneeandjointmotion,makingitanidealpost-exercise supplement.
Substancescalledoligopeptidesarederivedfromhydrolyzedoat proteinsandhavebiologicalfunctionssuchasantioxidant,antiinflammatory,antidiabeticandantihypertensiveproperties.
Applications of Oat Proteins
Oatshavebeenconventionallyconsumedashotcerealintheformof oatmeal,wherehotmilkisaddedtooats.Fruits,dryfruits,chiaseedsand honeyareaddedtoenhancethetasteofoatmeal[1].
Otherproductsmadefromoatsincludemuesli,bread,cookies,infantfood andgranolabars.Oatissuitableforinfantfoodowingtoitsnutritional profile,hypoallergenicnatureandtaste.
Infantfoodbasedonhigh-proteinoatscanfacilitatehealthyweightgainin infantssensitivetolactose[2].
Contd..
Withadvancementsinfoodtechnology,oatproteinscanbe isolated. Theseproteinisolatescanbedryorwet-extracted,andpeptides withbioactivepropertiescanbereleasedwithsubsequent hydrolysis.
However,theapplicationofoatproteinasaningredientislimited amongfoodandbeveragemanufacturers.
Arecentstudyrevealedthatmeatanalogues couldbeformedfromoatproteinsafter pretreatment,followedbyextrusioncooking. Theresultingproducthadlowerantinutrient content,makingitmorenutritious,and improvedsensorycharacteristicssuchas appearance,chewinessandflavor[1].
Oatproteinscanactasalternativeingredient fordairy-freeyoghurt;however,theeffecton aminoacidcontentduetofermentationwas negligible[3].
Sinceoatproteinsarerelativelyheatstable, theyarethepreferredfoodingredientsfor thosethatneedstructuralstabilityafterheat treatment.
Owingtoitsantioxidantactivity,oatproteins couldbeusedtoformulatenutraceuticals[2].
Conclusion
Oatshavebeenvaluedfortheirnutritionalprofile,andoatproteins couldbeasuitableingredientforpreparingfoodandbeverages. However,moreresearchneedstobedoneondevelopingoat proteinsasaningredientforgreaterapplicationinthefoodand nutraceuticalindustry.
How the Food Research Lab can help
TheFoodResearchLabspecializesindevelopingingredientsthataddvaluetofood,beverages andnutraceuticals.
Inaddition,itguidesitsclientateverystageofproductdevelopment,fromresearching marketstoformulationtomarketing,toensurethateveryproductdevelopedissuccessful.
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