19
Participants
Start Date
November 28, 2021
Primary Completion Date
March 28, 2022
Study Completion Date
March 28, 2022
Serving of oatmeal made from low avenanthramides oats and water
One serving size (40 grams dry weight) of low avenanthramides oats flakes will be used to make oatmeal. One cup of water and a dash of salt (0.72 g) will be added into the treatment and microwaved on high for 3 minutes. It will be stirred before serving. Ingredients and cooking time will be consistently maintained throughout.
Serving of oatmeal made from high avenanthramides oats and water
One serving size (40 grams dry weight) of high avenanthramides oats flakes will be used to make oatmeal. One cup of water and a dash of salt (0.72 g) will be added into the treatment and microwaved on high for 3 minutes. It will be stirred before serving. Ingredients and cooking time will be consistently maintained throughout.
Richardson Center for Food Technology and Research, Winnipeg
Agriculture and Agri-Food Canada
OTHER_GOV
University of Manitoba
OTHER