date:Mar 27, 2013
Adding about one-quarter teaspoon of a fibre-rich component of oats boosts the nutritional value of low-fat yoghurt without noticeably affecting the taste or texture of this increasingly popular dairy food.
Thats the conclusion of research carried out by the Agricultural Research Service in the USA.
Oat fibre is of interest to foodmakers and nutritionists alike. Studies with volunteers have shown that it can lower serum cholesterol, which may help improve heart health.
Researchers experimente