Research shows ancient island grain
creates a uniquely flavoured oatcake
U
NIVERSITY RESEARCH HAS shown that an ancient
grain grown in the Northern Isles and the Outer
Hebrides can be used to create a Scottish oatcake
which is healthy, high in fibre, and has a unique flavour.
Bere, a crop which is grown in Orkney, Shetland and areas of the
Outer Hebrides, has been used to create a uniquely tasting Stockan’s
Oatcake which offers a useful range of micronutrients.
Beremeal is utilised in the Orkney Islands but is not significantly
used throughout the rest of the UK. Stockan’s, a long-established
oatcake producer based in Stromness, has been baking oatcakes
for over a hundred years. The company, believing that Beremeal
would offer significant nutritional benefits, was keen to develop a
new and exclusive Scottish product that would be unique to Orkney.
Research was needed to confirm the nutritional content of the flour
and the acceptability of a new oatcake made using the special island
ingredient.
Research conducted by QMU’s Scottish Centre for Food Development
and Innovation has shown that the oatcakes made with Beremeal
have a high fibre content. Specifically, the Beremeal flour used in the
recipe offers high levels of vitamin B1, folate, iron, biotin, phosphorous,
magnesium and iodine.
Dr Laura Wyness from QMU, explained: “Folate, iron, iodine and
magnesium are often found to be at low levels amongst some
population groups, so anything which can boost the intake of these
micronutrients amongst the UK population is a positive step.”
QMU reviewed the nutritional content of Beremeal flour and conducted
consumer taste panels using Stockan’s Orkney Beremeal Oatcakes.
The taste panel results were favourable in terms of the sensory
attributes of the new oatcake, especially for taste and aftertaste.
Moira Cairns, Business Development Manager from Stockans, said:
“Our company is well known for our Orkney Heritage and we were
delighted to work with QMU to develop a new oatcake. We have
sourced our Beremeal, made from a traditional Orkney grain, from
Barony Mill, which is awaiting confirmation of ‘Orkney Beremeal’
gaining Protected Food Name status. We are delighted with the
unique taste, flavour and nutritional benefits of our Stockan’s Orkney
Beremeal Oatcake.”
Dr Wyness explained: “During the focus groups it was clear that
participants were very positive about choosing to buy and eat
Beremeal oatcakes. The nutritional benefits of Beremeal, and the
fact that it’s a Scottish ingredient, were clear positive factors amongst
the consumer panel members. Some consumer panellists mentioned
the ‘intriguing delicate flavour’ of the Beremeal oatcakes and others
described the oatcake as ‘very moreish’ with a ‘good texture balance
of grainy and smooth’.”
As part of the research trials, Stockan’s also received consumer
feedback on the company’s oatcake packaging which they have
used to finalise their new attractive rustic design.
Dr Wyness concluded: “The unique nature of Beremeal gives
Stockan’s Beremeal oatcakes a remarkable yet subtle taste and
fine texture, which was generally liked by the consumer taste panel.
With high fibre and a number of useful micronutrients, we are sure
that Stockan’s Beremeal Oatcakes will be a hit with consumers who
are looking for a healthy and tasty snack.”
This project was supported by an innovation voucher from the Scottish
Funding Council through Interface. ❒
Illustration of
Barony Mill in
Orkney
QMYOU / Knowledge Exchange
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