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Oatmeal with Apples and Maple Syrup
Oatmeal with Apples and Maple Syrup This easy, inventive hot-cereal recipe will be a new reason to rise and shine! Ingredients: 1 cup (250 ml) steel cut oats, rinsed 1 granny smith apple, peeled, diced 2 1/2 - 3 cups (625-750 ml) water 1 tbsp (15 ml) brown sugar 1/4 tsp (1.5 ml) cinnamon A dash of nutmeg A pinch of salt Maple syrup Milk Directions: 1. Combine all of the ingredients except the milk and maple syrup in the multi cooker pan and mix thoroughly. 2. Select the Porridge setting, close the lid and press Start. 3. To serve, place a scoop of oatmeal in a bowl, pour the milk over top, sweeten to taste with additional syrup or brown sugar. Makes 3-4 servings. Quick Tip: This recipe uses steel cut oats. Large flake rolled oats, quick oats and minute oats would not be recommended. Although steel cut oats require longer cooking times, it is the most natural form of this cereal retaining much more of its nutritional benefits. For the fast paced lifestyle when breakfast is a quick bite, use the Preset timer on the multi cooker. Let the machine do the work while you sleep and just set the timer for your breakfast time and enjoy freshly cooked hot oatmeal! A Few Other Ways: 1. Omit the apples and top with fresh sliced bananas, coconut milk and walnuts 2. Omit the apples and top with Greek yogurt and berries 3. Omit the apples and top with sliced peaches, almond milk and a sprinkle of cocoa powder 4. -
Evaluation of Cadmium, Lead, Zinc and Copper Levels in Selected Ecological
DOI: 10.1515/cipms-2017-0027 Curr. Issues Pharm. Med. Sci., Vol. 30, No. 3, Pages 147-150 Current Issues in Pharmacy and Medical Sciences Formerly ANNALES UNIVERSITATIS MARIAE CURIE-SKLODOWSKA, SECTIO DDD, PHARMACIA journal homepage: http://www.curipms.umlub.pl/ Evaluation of cadmium, lead, zinc and copper levels in selected ecological cereal food products and their non-ecological counterparts Katarzyna Slepecka*, Klaudia Kalwa, Jakub Wyrostek, Urszula Pankiewicz Department of Analysis and Evaluation of Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland ARTICLE INFO ABSTRACT Received 07 September 2017 In the everyday human diet, cereal products are considered to be basics. Such food should Accepted 05 October 2017 have healthy properties and not contain harmful additives, especially heavy metals as Keywords: exposure to low doses of such xenobiotics can adversely affect human health. Ecological cereal products, farming is the answer to consumer expectations regarding food safety, and ecological heavy metals, products are recommended as a basis for proper nutrition, despite the higher cost of their ecological and non-ecological products. purchase. The present study was carried out to evaluate the content of heavy metals in ecological cereal products and their non-ecological analogues. INTRODUCTION According to the Polish Food Pyramid, the share of cereal (copper, zinc, cobalt, iron, manganese, selenium, molyb- products in the daily diet is significant and thus forms the denum) act harmlessly after exceeding certain amounts basis of healthy human nutrition [1]. What is more, such specified in the standards [3]. Contamination of food with cereal products should be of the minimum degree of pro- heavy metals comes from pollution of soil, water and air, cessing, e.g cereal grains, meal grains, grits, flour, bran and mainly from industry, transportation and agricultural chem- embryos. -
Downloaded on 12 March 2021, Was Applied to Evaluate the Extent of Species Other Than Chia in RNA-Seq Assemblies
plants Article Proteomic Identification and Meta-Analysis in Salvia hispanica RNA-Seq de novo Assemblies Ashwil Klein 1 , Lizex H. H. Husselmann 1 , Achmat Williams 1, Liam Bell 2 , Bret Cooper 3 , Brent Ragar 4 and David L. Tabb 1,5,6,* 1 Department of Biotechnology, University of the Western Cape, Bellville 7535, South Africa; [email protected] (A.K.); [email protected] (L.H.H.H.); [email protected] (A.W.) 2 Centre for Proteomic and Genomic Research, Cape Town 7925, South Africa; [email protected] 3 USDA Agricultural Research Service, Beltsville, MD 20705, USA; [email protected] 4 Departments of Internal Medicine and Pediatrics, Massachusetts General Hospital, Harvard Medical School, Boston, MA 02150, USA; [email protected] 5 Division of Molecular Biology and Human Genetics, Faculty of Medicine and Health Sciences, Stellenbosch University, Cape Town 7500, South Africa 6 Centre for Bioinformatics and Computational Biology, Stellenbosch University, Stellenbosch 7602, South Africa * Correspondence: [email protected]; Tel.: +27-82-431-2839 Abstract: While proteomics has demonstrated its value for model organisms and for organisms with mature genome sequence annotations, proteomics has been of less value in nonmodel organisms that are unaccompanied by genome sequence annotations. This project sought to determine the value of RNA-Seq experiments as a basis for establishing a set of protein sequences to represent a nonmodel organism, in this case, the pseudocereal chia. Assembling four publicly available chia RNA-Seq datasets produced transcript sequence sets with a high BUSCO completeness, though the Citation: Klein, A.; Husselmann, number of transcript sequences and Trinity “genes” varied considerably among them. -
An Overview of Buckwheat (Fagopyrum Spp)-An Underutilized
Available online at www.ijmrhs.com al R edic ese M a of rc l h a & n r H u e o a J l l t h International Journal of Medical Research & a n S ISSN No: 2319-5886 o c i t i Health Sciences, 2020, 9(7): 39-44 e a n n c r e e t s n I • • I J M R H S An Overview of Buckwheat (Fagopyrum spp)-An Underutilized Crop in India-Nutritional Value and Health Benefits Aneesha Nalinkumar* and Pratibha Singh Department of Nutrition and Dietetics, Manav Rachna International Institute of Research and Studies, Haryana, India *Corresponding e-mail: [email protected] ABSTRACT Buckwheat is one of the pseudocereals grown annually in hilly regions of India. It belongs to the family Polygonaceae and genus (Fagopyrum spp.) Buckwheat is adaptable to extreme cold temperatures, stress conditions of water, less soil fertility and varying climatic conditions, making it a sustainable crop. A literature search on Buckwheat was done using PubMed and Google search engines and reviewed to prepare an overview of its cultivation, nutritional and health value. In India, twenty species of Buckwheat are cultivated across various hilly regions. Out of these only nine species have desirable nutritional value and two are commonly grown. They are Fagopyrum esculentum Moench (Common buckwheat) and Fagopyrum tataricum (Tartary buckwheat). However, the cultivation of Buckwheat has declined in the 20th century making it an underutilized crop. Buckwheat has good amount of nutrients and many health benefits. There is a need to research about this under-utilized crop and create awareness as this crop has many nutritional and health benefits. -
Peanut Butter Dark Chocolate Oatmeal Cookies
Peanut Butter Dark Chocolate Oatmeal Cookies *Fair warning, these cookies are soft and chewy. If you like a crisper cookie, bake them a little longer.* Preheat oven to 350 degrees F. ½ C butter, softened ½ C. peanut butter 4 Tbsp. all-purpose powdered egg mix + ½ C. water (or 2 large eggs) 1 C brown sugar ½ C. granulated sugar 1 Tsp. vanilla extract ½ Tsp. salt 1 Tsp. baking soda 1 3/4 C. flour 1 box (10 packages) of Sally’s Dark Chocolate Oatmeal (or 3 C. rolled oats, ½ C. cocoa powder, ½ c. mini chocolate chips* and increase granulated sugar to 1 c.) With an electric mixer on medium speed (or by hand) cream together softened butter, peanut butter and sugars until light and fluffy. Add vanilla, salt and baking soda and mix until combined. Add powdered egg mixture ½ at a time, beating after each addition until mixture is thoroughly combined. Add flour in 1/3-1/2 C. at a time, blending after each addition. By hand, stir in oatmeal cereal 1 cup at a time. Blend until oat mixture is just combined after each addition. *If not using cereal packages, combine cocoa, oats and chocolate chips in a separate bowl and mix together to distribute cocoa evenly throughout the oats, then add the oatmeal mixture to batter 1 cup at a time as above. Drop walnut size balls from spoon onto a greased or parchment paper lined baking sheet. The cookie balls should be about 2” apart. Bake at 350 degrees F. for 12-15 minutes, until cookies are golden around the edges. -
Meal Plan | 2060 Crossroads Blvd, Waterloo, IA 50702 | (319) 234-7621 1 MEAL PLAN MEAL 1 - Egg Beaters, Whole Wheat English Muffin WEEK 1
MEAL 1 - Egg beaters, 1 piece of whole wheat toast MEAL 2 - Apple and 1 piece of string cheese MONDAY MEAL MEAL 3 - BLT Ingredients: 2 slices of turkey bacon, 2 slices tomato, 2 leaves lettuce, 1 whole wheat tortilla, fat-free mayo PLAN MEAL 4 - 1/4 cup hummus dip, carrots MEAL 5 - Grilled chicken breast, sweet potato, green beans WEEK 1 MEAL 6 - 3 slices of turkey, 1 orange MEAL 1 - 1 cup cherries, ¾ cup skim milk MEAL 2 - Banana, chocolate protein shake TUESDAY MEAL 3 - Cobb salad Ingredients: lettuce, egg whites of a hard boiled egg, chopped tomatoes, cooked skinless chicken breast, 1 tbsp shredded low fat cheese, fat free dressing MEAL 4 - Whole peach, 1/4 cup raw almonds MEAL 5 - Shrimp and rice stir Ingredients: 1 lb shrimp-peeled and deveined, 1-½ cups cooked brown rice, 2 cups broccoli, cooking oil spray, ½ tbsp garlic powder, ¼ cup low-sodium soy sauce 1. Remove the tails from the shrimp and cut the shrimp into bite size pieces. 2. Coat a nonstick skillet with cooking spray and heat the skillet. Add the shrimp and cook for 2 minutes. Remove the heat and set the shrimp aside. 3. Coat the skillet with cooking spray and heat the skillet. Add the rice and garlic powder and cook the 1 minute, stirring constantly. Add the broccoli and cook until it is bright green. Add the shrimp, soy sauce, and sesame seeds. Cook for 1 minute longer. Serves 2. MEAL 6 - 1 slice American cheese, apple slices MEAL 1 - Oatmeal, skim milk MEAL 2 - Berries, vanilla protein shake MEAL 3 - Subway turkey wrap WEDNESDAY Ingredients: turkey, lettuce, tomatoes, -
Regular Article Effect of Addition of Spelt And
REGULAR ARTICLE EFFECT OF ADDITION OF SPELT AND BUCKWHEAT HULL ON SELECTED PROPERTIES OF YOGHURT Agata Znamirowska1, Katarzyna Sajnar1, Magdalena Kowalczyk1, Maciej Kluz2, Magdalena Buniowska1* Address: 1University of Rzeszow, Faculty of Biology and Agriculture, Department of Dairy Technology, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland, phone number: +48177854905. 2University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Ćwiklińskiej 1, 35-601 Rzeszów, Poland. *Corresponding author: [email protected] ABSTRACT Buckwheat and spelled hulls are little tested in their use in the production of functional foods. The aim of this study was to evaluate the use of hull as a functional additive in yoghurt and to determine the effect of various doses of buckwheat and spelt hull on the physicochemical, organoleptic and microbiological properties of yoghurt. The enrichment of yoghurt with buckwheat and spelled hull resulted in a decrease in total acidity and a decrease in syneresis. Addition of spelt and buckwheat hulls to yoghurts reduced the colour brightness and increased the intensity of the red and yellow colours. The highest number of S. thermophilus was found in yoghurt containing 3% buckwheat hull and the beneficial effect of the addition of hull on L. bulgaricus growth was demonstrated. The type of hull determined the flavour and odour of yoghurts. Spelt hull gave the yoghurts a more intense floury and grainy flavour than buckwheat hull. Keywords: yoghurt, buckwheat hull, spelt hull, dietary fibre INTRODUCTION Food industry companies have high expectations in terms of food products that meet the consumers’ demand for a healthy lifestyle. In this context, functional food plays a special role, as apart from its fundamental goal, which is nutrition, it also has the psychological or physiological impact on the human body (Menrad, 1990). -
Salvia Hispanica L.)
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Digital.CSIC 1 EVALUATION OF PERFORMANCE OF DOUGH AND BREAD 2 INCORPORATING CHIA (Salvia hispanica L.) 3 4 Esther Iglesias-Puig and Monika Haros* 5 6 Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), 7 Av. Agustín Escardino 7. Parque Científico, 46980 Paterna, Valencia, Spain 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 *Corresponding Author. Tel.: +34 96 390 00 22; Fax.: +34 96 363 63 01 25 e-mail: [email protected] (Monika Haros) 1 26 Abstract 27 28 As a result of the opinion given by the European Food Safety Authority about the safety 29 of Chia seed (Salvia hispanica L) and whole ground Chia seed as food ingredients, they 30 may be placed on the market in the European Community as novel food ingredients to 31 be used in bread products. The objective of the present investigation was to develop 32 new cereal-based products with increased nutritional quality by using chia and ground 33 chia seeds (whole chia flour, semi-defatted chia flour and low-fat chia flour) in order to 34 evaluate its potential as a bread-making ingredient. The samples with chia addition 35 significantly increased the levels of proteins, lipids, ash and dietary fibre in the final 36 product compared to the control sample. Breads with seeds or ground seeds showed 37 similar technological quality to the control bread, except for the increase in specific 38 bread volume, decrease in crumb firmness and change in crumb colour. -
NUTRITION FACTS Maintain USDA Foods, Please Visit the FDD Web Site
OATS, WHOLE GRAIN, ROLLED, DRY Date: October 2012 PRODUCT DESCRIPTION NUTRITION INFORMATION Rolled oats are a whole grain dry cereal ½ cup of cooked rolled oats counts as 1 with no added vitamins and minerals. It ounce from the MyPlate.gov Grain Group. needs to be cooked before eating. For a 2,000-calorie diet, the daily recommendation is about 6 ounces. STORAGE Store unopened bags of oats in a cool, OTHER RESOURCES clean, dry place. www.nutrition.gov After opening, keep package tightly www.choosemyplate.gov closed. www.fns.usda.gov/fdd/ Look at the “Best if used by” or “Best by” date on the package. For further guidance on how to store and NUTRITION FACTS maintain USDA Foods, please visit the FDD Web site. Serving size: ½ cup (117g) rolled oats, cooked in water Amount Per Serving PREPARATION/COOKING Calories 80 Calories from Fat 15 Bring ½ cup water to a boil. Stir in ½ cup oats. % Daily Value* Cook 5 minutes. Total Fat 1.5g 3% Saturated Fat 0g 0% USES AND TIPS Trans Fat 0g Cook rolled oats with chopped fruit and low-fat or nonfat milk instead of water Cholesterol 0mg 0% for a filling breakfast. Sodium 5mg 0% Rolled oats can be used in a variety of baked dishes such as cookies, Total Carbohydrate 14g 5% muffins, breads, and desserts. Dietary Fiber 2g 8% Rolled oats can be used in place of Sugars 0g bread crumbs in meatloaf, or in chicken and fish patties. Protein 3g Vitamin A 0% Vitamin C 0% Calcium 2% Iron 6% *Percent Daily Values are based on a 2,000 calorie diet. -
Experiments with Buckwheat and Oats J
West Virginia Agricultural and Forestry Experiment Davis College of Agriculture, Natural Resources Station Bulletins And Design 1-1-1903 Experiments with buckwheat and oats J. H. Stewart Horace Atwood Follow this and additional works at: https://researchrepository.wvu.edu/ wv_agricultural_and_forestry_experiment_station_bulletins Digital Commons Citation Stewart, J. H. and Atwood, Horace, "Experiments with buckwheat and oats" (1903). West Virginia Agricultural and Forestry Experiment Station Bulletins. 84. https://researchrepository.wvu.edu/wv_agricultural_and_forestry_experiment_station_bulletins/84 This Bulletin is brought to you for free and open access by the Davis College of Agriculture, Natural Resources And Design at The Research Repository @ WVU. It has been accepted for inclusion in West Virginia Agricultural and Forestry Experiment Station Bulletins by an authorized administrator of The Research Repository @ WVU. For more information, please contact [email protected]. Digitized by the Internet Archive in 2010 with funding from Lyrasis Members and Sloan Foundation http://www.archive.org/details/experimentswithb84stew WEST VIRGINIA UNIVERSITY AGRICULTURAL EXPERIMENT STATION, MORGANTOWN, W. VA. Bulletin 84. January, 1903. EXPERIMENTS WITH Buckwheat and Oats. By J. H. STEWART and HORACE ATWOOD, [The Bulletins and Reports of this Station will be mailed free to any citizen of West Virginia upon written application. Address, Director of Agricultural Experiment Station. Morgantown, W. Va.] THE REGENTS OFTHE WEST VIRGINIA UNIVERSITY. NAME OF REGENT. P. O. ADDRESS Hon. W. J. W. Cowden, Wheeling Hon. C. M. Babb, Falls Hon. J. B. Finley, Parkersburcr Hon. D. C. Gallaher, Charleston Hon. E. M. Grant, Morgantown Hon. J. M. Hale, Princeton Hon. C. E. Haworth, Huntington Hon. C. R. Oldham, Moundsville Hon. J. -
Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology
applied sciences Article Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology Ionica Cot, ovanu * and Silvia Mironeasa * Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania * Correspondence: [email protected] (I.C.); silviam@fia.usv.ro (S.M.); Tel.: +40-740-816-370 (I.C.); +40-741-985-648 (S.M.) Abstract: Supplementation of refined wheat flour with buckwheat flour requires a good understand- ing of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the parti- cle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked Citation: Cot,ovanu, I.; Mironeasa, S. -
Gluten-Free Grains
Gluten-Free Grains Amaranth Updated February 2021 Buckwheat The gluten-free diet requires total avoidance of the grains wheat, barley, rye and all varieties and hybrids of these grains, such as spelt. However, there are many wonderful gluten-free grains* to enjoy. Cornmeal, Amaranth Polenta, Grits, Once the sacred food of the Aztecs, amaranth is high in protein, calcium, iron, and fiber. Toasting this tiny grain before cooking brings out its nutty flavor. Hominy Makes a delicious, creamy hot breakfast cereal. Serve with fruit of choice on top and/or a touch of maple syrup. Millet Rice Rice comes in many varieties: short grain, long grain, jasmine and basmati to name a Oats few. Long grain rice tends to be fluffier while short grain rice is stickier. Rice also comes in various colors: black, purple, brown, and red. These colorful un-refined rices contribute more nutritional benefits than does refined white rice and have subtly unique flavors and Quinoa textures too. Wild rice is another different and delicious option. Versatile rice leftovers can go in many directions. Add to salads or sautéed vegetables; Rice make rice pancakes or rice pudding; season and use as filling for baked green peppers or winter squash. Sorghum Buckwheat Despite the name, buckwheat is a gluten-free member of the rhubarb family. Roasted buckwheat is called kasha. Buckwheat is high in B Vitamins, fiber, iron, magnesium, Teff phosphorous and zinc. Buckwheat has an earthy, nutty, slightly bitter taste. Experiment with using the cooked grain (buckwheat “groats”, or “kasha” which is the toasted version) as you would rice.