The effects of cooking, baking and drying on the extractability of oat beta glucan were comprehensively evaluated by Johansson et al. Cooking was found to release more soluble beta glucan while baking decreased the amount of soluble beta glucan probably due to enzyme activity in the flour towards beta glucan. Drying (overnight at 60 degree Celsius) decreased the amount of soluble beta glucan both in bread and fermentate but not in porridge. All processing conditions did not influence the ratio of cellotriosyl to cellotetraosyl residues in soluble beta glucan molecular structure. (Johansson et al 2007). Major viscosity losses in oat gum have been observed during centrifuging, which produce high shear damage to beta glucan residues (Wood et al. 1989). Extrusion processing at high temperature might decrease the molecular weight of beta glucan (Suortti et al. 2000). The cholesterol lowering effect of oat beta glucan depends on its viscosity in the small intestine and therefore its molecular weight. A high molecular weight means it can be released from the food matrix during digestion and form a viscous gel …show more content…
Seventy-six articles describing sixty-nine studies met the inclusion criteria. Most studies lacked statistical power to detect a significant effect of oats on any of the risk factors considered: 59% of studies had less than thirty subjects in the oat intervention group. Out of sixty-four studies that assessed systemic lipid markers, thirty-seven (58 %) and thirty-four (49 %) showed a significant reduction in total cholesterol (2–19% reduction) and LDL-cholesterol (4–23% reduction) respectively, mostly in hypercholesterolaemic subjects. Few studies (three and five, respectively) described significant effects on HDL-cholesterol and TAG concentrations. Long-term dietary intake of oats or oat bran has a beneficial effect on blood
To uncover organic compounds like carbohydrates, lipids, proteins and nucleic acid, by using tests like Benedict, Lugol, Biuret and Beta Carotene. Each test was used to determine the presents of different organic molecules in substances. The substances that were tested for in each unknown sample were sugars, starches, fats, and oils. Moreover, carbohydrates are divided into two categories, simple and complex sugars. Additionally, for nonreducing sugars, according to Stanley R. Benedict, the bond is broken only by high heat to make make the molecules have a free aldehydes (Benedict). As for Lipids, there are two categories saturated and unsaturated fats. One of the difference is that saturated fats are mostly solids and have no double bond (Campbell Biology 73). The Beta Carotene test works by dissolving in a lipid, thus giving it color to make it visible. Moreover, proteins are made out of amino acids that are linked by a polypeptide bond (Campbell Biology 75). The purpose of this experiment was to determine whether an unknown class sample or food sample had any carbohydrates, lipids, or proteins in it. The expected result of the lab was that some substances would be present while other would be absent.
The package nutritional information explains the three grams of soluble fiber daily from whole grain oat foods like this cereal, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease (Cheerios). I would also include the certification of the American Heart Association on the cereal as heart-healthy for meeting the requirements for the cholesterol and saturated fat. The only drawback is the high content of sugar: the serving of Honey Nut Cheerios is only 7.92 grams per quarter cup and the American Heart Association recommends that women consume no more than 25 grams of added sugar per day and 38 grams for men (Beville).
The Ornish diet, a meal plan that emphasizes the consumption of carbohydrates over fats, is an unsafe plan despite its claims to being a safe and effective way to prevent heart disease1 – a claim only a balanced diet can make. Because the Ornish diet cuts out a large number of foods from a person’s meal, many beneficial nutrients are missing that would normally be in a balanced diet. In addition, recent studies have found that diets containing a larger than recommended amount of carbohydrates may actually increase a person’s chances of developing intestinal and breast cancers2. These findings show that despite any benefits the Ornish diet may provide to the heart, the complications of maintaining a high carbohydrate diet make it not nearly as safe as a balanced diet.
Whole-grain wheat studies have increased over the years following the influx of cases of gluten intolerance and metabolic syndrome. Studies show that by eating whole-grain products can attribute to lowering the risk of cardiovascular disease. In comparison to eating white bread, wheat bread reduces total serum cholesterol level, LDL cholesterol, non-HDL cholesterol, triglyceride, body fat, and abdominal obesity (Mohammad, 2013). It also improved overall levels of vitamin B, calcium, and magnesium that the body needs to
This paper research on the different angle that the comparative analysis of the nutritional compositions of the two types of corn. It provides us a view of one of the...
· Eat moderate amounts of nuts that are rich in monounsaturated fat, like hazelnuts, almonds, pecans, cashews, walnuts and macadamia nuts. These nuts have been shown to improve cholesterol levels. Avoid eating nuts by the handful. Instead, garnish food with one tablespoon of chopped nuts per person.
In summary, two of the effective components which can prevent heart disease in edible vegetables have already been found—the lycopene and dietary fiber. They have various edible sources for people’s consumption. While much has already been learned about these two biologically active substances, much remains to be learned. It is also important to understand the possible influence of other biologically active components, as well as people’s daily diet to keep cardiac health according to the research.
In this experiment, lipids from ground nutmeg are extracted using a combination of solvents and identify the lipids through chromatography. The purpose of using solvent combinations is to elute the lipids based on their polarity to binding of the silica gel. The chromatography is performed on a silica gel plate and the use of iodine to visualize the lipids. By calculating the Rf values for each compound and comparing them to the known lipids, we are able to distinguish the lipids within the grounded nutmeg.
My DRI of cholesterol was maxed at 300mg and my intake was 267mg. Still relatively high so could start consuming Oatmeal for breakfast in which reduces your low-density lipoprotein (LDL), the "bad" cholesterol. Also, I...
* If a stopwatch is used instead of a standard watch to time the 1 -
According to Healthy Oats Food Magazine, “Oats is a cereal plant cultivated primarily in cool climate and widely used for animal feed additionally as human consumption. Healthful functions involves a use of oat, that shield against cancers and cardiovascular disease, enhance reaction to infection, stabilize glucose, and etc.”
Saturated fat and cholesterol and an increased risk of heart disease. Fiber and a reduced risk of cancer. Fruit, vegetables and grain products that contain fiber and a reduced risk of heart disease.
Many sweet syrups are formed that are needed throughout the food and drink industry. Three stages can be identified in starch modification. Firstly, amylases free "maltodextrin" by the liquefaction process. Such maltodextrins are not very sweet as they contain dextrins and oligosaccharides. The dextrins and oligosaccharides are further hydrolyzed by enzymes such as pullulanase and glucoamylase in a process known as saccharification.
The movie Food Inc. was very engrossing. I honestly believed that all foods in the grocery store came from different places. It made me very sad to see how the major food companies would deport illegal immigrants even though, they were the ones who provided transportation and ways for the immigrants to come to America illegally. 95% of my family are all immigrants. My family comes from Belize which is not very from Mexico; So that part of the movie struck me the hardest. I imagined about what would’ve happened if they decided to take one of my family members. The movie opened my eyes to many evil things I did not know about.
In addition to their functional properties, lipids play an important role in nutritional quality. During the last two decades consumers have become aware of the nutritional quality of foods and demand foods formulated with healthier lipid sources. The USDA and FDA recommend consuming less than 10% of calories from saturated fatty acids (SFA), replacing them with monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, and reducing trans-fat (TFA) intake as much as possible (USDA and USDHHS 2010). Generally, animal fats (e.g. lard) are more saturated than plant oils (e.g. soybean oil), and the ratio of PUFAs to SFAs is much lower (Chung and Pomeranz 1983).