Essays about: "PromOat"

Showing result 1 - 5 of 6 essays containing the word PromOat.

1. 1. The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Dominika Kiesling; [2023]
   Keywords : oat; β-glucan; high pressure homogenization; emulsion; stability; food technology; Agriculture and Food Sciences;

   Abstract : This master thesis project has been conducted in cooperation with Lantmännen AB who are producers of PromOat® - an oat β-glucan powder concentrate. The main objective of this thesis was to investigate the properties of emulsions containing PromOat® oat β-glucan, focusing on the viscosity, stability, and molecular weight before and after high pressure homogenization (HPH) at pressures of 100, 150 and 200 bars. READ MORE

3. 2. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Devika Singh; [2023]
   Keywords : Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

   Abstract : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. READ MORE

4. 3. INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Nienke van Mieghem; [2023]
   Keywords : Beta-glucan; Texture profile analysis; structural changes; Sponge cakes; Food technology and nutrition; Technology and Engineering;

   Abstract : This project investigated the impact of beta-glucan on sponge cake's desired texture and physical properties. Sponge cakes with different percentages of Lantmännens PromOat beta-glucan (0.0%, 1.0% and 2. READ MORE

5. 4. Functionality of oat based food ingredients

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Charlott Vikenborg; Fay Stensson; [2020]
   Keywords : Oat protein; beta-glucans; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. READ MORE

6. 5. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads

   University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

   Author : Martin Jönsson; [2020]
   Keywords : ß-glucan; PromOat; Oat bread; Bread; Storage study; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

   Abstract : Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. READ MORE