Oat bran

The lambda type is nongelling, and functions as a thickner. Iota-carrageenan has been recommended (45) for use in formulating low fat ground beef due to its abihty to retain moisture, especially through a freeze—thaw cycle which is typical for ground beef patties. Oat bran and oat fiber can also be used to improve moisture retention and mouth feel. Modified starches can be used as binders to maintain juiciness and tenderness in low fat meat products. Maltodextrins (dextrose equivalent less than 20) may be used as binders up to 3.5% in finished meat products. Other carbohydrates such as konjac flour, alginate, microcrystalline cellulose, methylceUulose, and carboxymethylceUulose have also been used in low fat meat products (see CELLULOSE ETHERs). 

Table 17.5 Comparison of phytonutrients and antioxidants of rice bran with com bran, oat bran and wheat bran...

Nutrients (values/100 g) Rice bran Com bran Oat bran Wheat bran... 

GERHARDT A L, GALLO N B (1998) Full-fat rice bran and oat bran similarly reduce hypercholesterolemia in humans. 128(5) 865-9. 

A few other cereal-based ingredients go into some biscuits. The most important is oats in the form of oatmeal or oat bran. Health claims are sometimes made regarding oat bran products. Some savoury biscuits have whole or kibbled grains of either wheat barley or oats. Barley does go into biscuits in the form of malt extract. Brewers or distillers spent... 

Increased intake of soluble fiber in the form of oat bran, pectins, certain gums, and psyllium products can result in useful adjunctive reductions in total and LDL cholesterol (5% to 20%), but these dietary alterations or supplements should not be substituted for more active forms of treatment. They have little or no effect on HDL-C or triglyceride concentrations. These products may also be useful in managing constipation associated with the bile acid resins (BARs). 

Jackson, K. A., D. A. I. Suter, and D. L. Topping. Oat bran, barley and malted barley lower plasma cholesterol relative to wheat bran but differ in their effects on liver cholesterol in rats fed diet with and without cholesterol. 

Morris, and S. B. Lester. Stabilized rice bran and oat bran lower cholesterol in humans. Nutr Res 1993 13(4) ... 

Oat Bran. Fat replacement is a very timely topic in the food processing industry as of the early 1990s, and is also described in other articles of this Encyclopedia. Check Alphabetical Index. 

R.G. Fulcher and S.S. Miller, Structure of Oat Bran and Distribution of Dietary Fiber Components. In P.J. Wood, (Ed.), Oat Bran, American Association of Cereal Chemists, St. Paul, MN (1993), ppl-24. 

Oats are used in breakfast cereals and baked goods. Oat bran is high in soluble fiber, which can help lower blood cholesterol levels, thus possibly reducing the risk of heart attacks. It also helps the body utilize insulin more efficiently, an important asset in controlling diabetes. Products made with oats contain little or no gluten and can usually be tolerated by people with celiac disease. 

Flaxseed powder and oat bran were utilized as a fat replacer in cake without any detrimental effects (Lee et al., 2004b). Flaxseed significantly decreased viscosity at 20% however, an increase in cake volume was observed, potentially due to the high lipid content which served as a shortening in the presence of nonstarch polysaccharides. However, more data are required to explain the observed phenomenon. Flaxseed powder addition significantly (p < 0.05) darkened crumb color and increased yellowness values. Results indicated that flaxseed was an acceptable additive when used with Nutrim oat bran. 

Lee, S., Inglett, G.E., and Carriere, C.J. 2004b. Effect of nutrim oat bran and flaxseed on rheological properties of cakes. Cereal Client. 81, 637-642. 

Bile-acid metabolism explains the ability of certain kinds of dietary fiber to help lower serum cholesterol. A molecule of bile acid circulates through the liver and intestine five or more times before finally being eliminated. Soluble fiber (such as that found in oat bran) binds bile acids, but itself cannot be absorbed. Therefore, fiber-bound bile acids are eliminated in the stool. Because bile acids derive from cholesterol, synthesizing more bile acid drains the body s stores of cholesterol, which leads to a reduction in serum cholesterol, and therefore, to a lower risk of coronary artery disease. Eating oat fiber cannot overcome an excessive dietary cholesterol consumption, of course. In other words, consuming excessive amounts of well-marbled steak and expecting to overcome the effects by eating a bran muffin would be foolish. 

Dry-milling of oat groats yields approximately 35% oat bran and 65% oat flour.6 The starch content of the flour is 67.0-73.5%.7 Separation of oat flour into starch, protein... 

Oatmeal cookies, muffins, breads and other foods made with rolled oats, oat bran, or whole oat flour hot and cold breakfast cereals containing whole oats or psyllium seed husk and dietary supplements containing psyllium seed husk Soy beverages, tofu, tempeh, soy-based meat alternatives, and possibly some baked goods Spreads, salad dressings, snack bars, and dietary supplements in softgel form... 

Uusitupa, M.l. et al., A controlled study on the effect of beta-glucan-rich oat bran on serum lipids in hypercholesterolemic subjects relation to apolipoprotein E phenotype, J. Am. Coll. Nutr., 6, 651, 1992. 

Torronen, R. et al.. Effects of an oat bran concentrate on serum lipids in free-living men with mild to moderate hypercholesterolemia, Eur. J. Clin. Nutr., 46, 621, 1992. 

I remember very well when my book introduced oat bran to the world as a way to lower cholesterol levels. A lot of doctors thought it was hype and hokum. The research was there, but in journals seldom read by practicing physicians. 

I wanted no part of them and went on to develop the natural alternative program of oat bran and niacin, along with a low-fat diet. (Some people would say that niacin is actually a drug since it works very differently in large doses than it would as a nutrient. And, as stated, niacin calls for medical supervision when taken in large dosages.)... 

More than two decades ago I began my search for ways to lower my own cholesterol levels and prevent an early death from heart disease. Certainly, the essential foundation of sueh a program had to include increased physical activity and a heart-healthy diet. But knowing that other factors entered into the cholesterol picture—notably, that the body makes 80 percent of all the cholesterol in the bloodstream—I realized that I needed something more than diet and exercise. My search led me to the soluble fibers in oat bran and other foods that actually flush out cholesterol and the vitamin niacin to stop the body s excessive production of it. Since that time, I ve found additional natural approaches to lowering cholesterol, including the plant sterols known as phytosterols, red yeast rice, and pantethine. 

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