Investment
Investment
GRDC Code: IGP2401-001RTX
[OGQC] - Program 2: Discovery of desirable aroma and flavour compounds for oat food/beverage applications.
Oats (Avena sativa L.) offer unique nutritional benefits over other grains which is driving an increased demand in human consumption. This means significant growth forecasts for both domestic and international demands for Australia's high-quality oats and their use in healthy and nutritious oat-based foods, beverages, and as functional ingredients.
Oats are distinct from other major cereal grains due to their higher lipid content, higher beta-glucan levels, and lower starch content. Fundamental to increasing and sustaining consumer interest and consumption for their health benefits, oat-based foods and beverages require appealing sensory characteristics: appearance (colour), texture (mouthfeel) and taste (flavour and aroma). Therefore, a strong driver for breeding programs is to also ensure that newly released varieties meet the desires of consumers and the processing industry. To deliver varieties which meet such quality requirements, breeding targets need to be clearly identified alongside industry-based feedback on the value proposition of varieties.
In this project, a collaborative model of research, will be undertaken working with industry and research partners via an InterGrain led Co-Design Committee to evaluate diverse sets of germplasm for milling, processing, and end use suitability. Furthermore, investigation into the molecular and biochemical control of key oat quality traits will be explored, aiming to understand the potential to employ molecular tools to enhance researcher's and the plant breeding industries' abilities to develop new oat varieties with desired quality traits, including those associated with aroma, flavour, and texture.
Oats are distinct from other major cereal grains due to their higher lipid content, higher beta-glucan levels, and lower starch content. Fundamental to increasing and sustaining consumer interest and consumption for their health benefits, oat-based foods and beverages require appealing sensory characteristics: appearance (colour), texture (mouthfeel) and taste (flavour and aroma). Therefore, a strong driver for breeding programs is to also ensure that newly released varieties meet the desires of consumers and the processing industry. To deliver varieties which meet such quality requirements, breeding targets need to be clearly identified alongside industry-based feedback on the value proposition of varieties.
In this project, a collaborative model of research, will be undertaken working with industry and research partners via an InterGrain led Co-Design Committee to evaluate diverse sets of germplasm for milling, processing, and end use suitability. Furthermore, investigation into the molecular and biochemical control of key oat quality traits will be explored, aiming to understand the potential to employ molecular tools to enhance researcher's and the plant breeding industries' abilities to develop new oat varieties with desired quality traits, including those associated with aroma, flavour, and texture.
- Project start date:
- 15/01/2024
- Project end date:
- 28/04/2028
- Crop type:
-
- Oats, (Cereal)
- Organisation
- InterGrain Pty Ltd
- Region:
- North, South, West
- Project status
-
Active
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