Synergy of Oatmeal and Plant Proteins: Effect of different plant proteins on oatmeal nutritional profile : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

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Title

Synergy of Oatmeal and Plant Proteins: Effect of different plant proteins on oatmeal nutritional profile : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Oats, an extremely common staple food, are rich in health-promoting chemicals which have been researched and demonstrated to have favourable impacts on human health. Plant proteins are gaining more attention these days owing to sustainability and changing food habits of people. This study investigated if plant proteins could be added to oat porridge to make it more balanced and healthier from nutritional aspects such as qualitative and quantitative analysis of proteins, digestibility and anti...

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Format

Research Paper

Research format

Thesis

Date created

2024

Creator

Kaur, Manpreet

URL

https://hdl.handle.net/10182/16919

Related subjects

oat porridge / plant proteins / chickpea / pea / fava bean / mung bean / green lentil / starch digestibility / protein digestibility / amino acid profiling / antioxidant activity / Food nutritional balance / Food properties (incl. characteristics and health benefits) / Food technology

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