Tutkimus

Suomalainen kauratutkimus on maailmankuulua. Tätä osaamista hyödynnetään myös terveellisen ruokavalion ja erikoisruokavalioiden suunnittelussa. Innovatiiviset runsaskuituiset kauratuotteet soveltuvat esimerkiksi diabeteksen- ja painonhallintaan.

Tutkimus edistää suomalaisen kauran arvoa ja kansainvälistä kilpailukykyä lisäämällä tietoa kauran käyttömahdollisuuksista, kuluttajien tarpeista ja viljan laadusta.

Linkkejä kaura-aiheisiin tutkimuksiin:

Sammalisto, S., Mäkelä-Salmi, N., Wang, Y., Coda, R., & Katina, K. (2024). Potential of microbial and cereal β-glucans as hydrocolloids in gluten-free oat baking. LWT-Food Science and Technology, 191(115678).

The impact of enzyme-assisted extraction on the applicability of oat proteins in different food systems

Immonen, M. J. (2023). The impact of enzyme-assisted extraction on the applicability of oat proteins in different food systems. https://helda.helsinki.fi/items/c54b8232-1b67-48e6-97d0-70ced59ee9fd

Effect of oat or rice flour pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomized cross-over trial with two parallel groups

Laito S, Valkonen N, Laaksonen O, Kalliomäki M, Tuure T, Linderborg K (2022). Effect of oat or rice flour pulse-induced gastrointestinal symptoms and breath hydrogen in subjects sensitive to pulses and controls – a randomized cross-over trial with two parallel groups. British Journal of Nutrition pp. 1-35.

Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples

Sammalisto S, Laitinen M, Sontag-Strohm T. (2021). Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples. Foods 10(10), 2461.

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats

Jokinen I, Pihlava JM, Puganen A, Sontag-Strohm T, Linderborg KM, Holopainen-Mantila U, Hietaniemi V, Nordlund E (2021). Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats. Foods 10(7), 1552.

Effect of β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – A human cross over trial

Hakkola S, Nylund L, Rosa-Sibakov N, Yang B, Nordlund E, Pahikkala T, Kalliomäki M, Aura A-M, Linderborg KM (2021). Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract – a human cross over trial. Food Chemistry 342, 128219.

Sensory Characteristics Contributing to Pleasantness of Oat Product Concepts by Finnish and Chinese Consumers

Laaksonen O, Ma X, Pasanen E, Zhou P, Yang B, Linderborg KM (2020). Sensory characteristics contributing to pleasantness of oat product concepts by Finnish and Chinese consumers.  Foods 2020, 9, 1234.

Diet, Perceived Intestinal Well-Being and Compositions of Fecal Microbiota and Short Chain Fatty Acids in Oat-Using Subjects with Celiac Disease or Gluten Sensitivity

Nylund L, Hakkola S, Lahti L, Salminen S, Yang B, Kalliomäki M, Linderborg KM (2020). Diet, Perceived Intestinal Well-Being and Compositions of Fecal Microbiota and Short Chain Fatty Acids in Oat-Using Subjects with Celiac Disease or Gluten Sensitivity. Nutrients 2020, 12, 2570.

Kehittyvä Elintarvike: Laaja OATyourGUT -tutkimushanke kaurasi suoliston (Linderborg K, Norlund E, Sontag-Strohm T)

Kehittyvä Elintarvike:OATyourGUT -projekti: Kaurasta hyvinvointia suolistoon (Nylund L, Linderborg K)

Käynnistyvä tutkimus:

IntOat -Interactions of oat macromolecules and their role in the structure formation (Project manager: Noora Mäkelä-Salmi, HY)