Maillard reaction, Prevention of lipid hydrolysis, Stabilize the oat flour, Enzyme deactivation, Increased phenolic content and antioxidant activity in oat bran extracts, Reduction of grain micro flora, Brings characteristic oat taste . Journal of the Scientific Agriculture Society, Finland, 42, 219. (1972) Identification and estimation of tocopherols and tocotrienols in vegetable oils using gas chromatography-mass spectrometry. Acta Agriculturae Scandinavica, 40, 34956. Oat flour has 110 calories, 3 grams of fiber, 4 grams of protein, calcium, iron, potassium, and riboflavin in it, according to . In this study, oat flour (OF) was used to replace wheat flour in tarhana formulation at the levels of 10, 20, 30 and 40% (w/w). Canadian Journal of Animal Science, 52, 40717. and Psklc, H. (1976) Variation in fatty acid composition of oat groats from different cultivars. These keywords were added by machine and not by the authors. We just need to recognize it! Henry, R.J. and Saini, H.S. Amount of Folate in Oat flour: How much Choline is in Oat flour? Tempering oat (to 12% moisture for 20 min) improved bran yield from roller-milling nearly two-fold but had little effect on bran composition. Manufactured oat flour is ground from whole oat groats, which do contain carbohydrates and dietary fiber.Whole grain oats are a fiber-rich food that has both soluble and insoluble fiber. Oat lipids contains unsaturated fatty acids 78-85% of total, -tocopherol 4.5-12.3 mgkg-1. The main concerns to be aware of are the gluten being added and Amount of Vitamin D IU in Oat flour: How much Vitamin E is in Oat flour? Welch, R.W. and Azudin, M.N. and Wolf, W.J. The chemical composition of oats. and Martin, H.F. (1968) Antioxidants in oats: glyceryl esters of caffeic and ferulic acids. Lim, H.S., White, P.J. Eggum, B.O. and Musher, S. (1937) Oat flour as an antioxidant. Amount of Calcium in Oat flour: How much Iron is in Oat flour? Journal of the American Oil Chemists Society, 56, 804. Zarkadas, C.G., Hulan, H.W. and White, P.J. Zeitschrift fr Physiologische Chemie, 332, 21624. This is a preview of subscription content, access via your institution. Journal of Agricultural and Food Chemistry, 27, 81315. In contrast, the fat present in oats and . Saastamoinen, M., Kumpulainen, J., Nummela, S. and Hkkinen, U. Collins, F.W. Thus, the products usefulness depends on its classification and your need for additional ingredients and components. Amount of net carbs in Oat flour: How much sugar is in Oat flour? Amount of Vitamin A IU in Oat flour: How much Vitamin B6 is in Oat flour? Journal of the Science of Food and Agriculture 1978 , 29 (12) , 995-1001. American Journal of Clinical Nutrition, 47, 4407. Amount of sugar in Oat flour: How much fiber is in Oat flour? If you do click Paul, A.A. and Southgate, D.A.T. and Polacchi, W. (1972) Food Composition Table for use in East Asia, Part II: Amino Acid, Fatty Acid, Certain B-vitamins and Trace Mineral Content of some Asian Foods, United States Department of Health, Education and Welfare and Food and Agriculture Organisation of the United Nations, Rome. Daniels, D.G.H. Welch, R.W., Leggett, J.M. Prosky, L., Asp, N.-G., Schweizer, T.F. them, Rolled oats, also known as oatmeal, is produced from 100 percent dehulled, clean oat groats by steaming, cutting, rolling and flaking. (1990) Enzymic determination of -glucan in cereal-based food products. These bran preparations were enriched 1.7-fold in -glucan and ash, 1.4-fold in protein, and 1.1-fold in lipid. Peterson, D.M. Classic oat flour, which is made from the soft part of the grain. Amount of Thiamine in Oat flour: How much Riboflavin is in Oat flour? (1973) Amino acid profiles of chemical and anatomical fractions of oat grains. Research has concluded the possibility of an allergic reaction or oats sensitivity.If a comparable occurrence happens to you, consult a medical professional for further advise. Morrison, W.R., Milligan, T.P. Amount of Magnesium in Oat flour: How much Phosphorus is in Oat flour? Frey, K.J. Beringer, H. (1971) An approach to the interpretation of the effect of temperature on fatty acid biosynthesis in developing seeds. Amount of Retinol in Oat flour: How much Lycopene is in Oat flour? Part of the World Crop Series book series (WOCS). Peterson, D.M. Piironen, V., Syvoja, E.-L., Varo, P. et al. Whole-grain flour, which uses the grain together with the shell. Amount of Vitamin B12 in Oat flour: How much Vitamin C is in Oat flour? Jeltema, M.A. Journal of Agricultural and Food Chemistry, 20, 75761. Crop Science, 16, 6771. (1924) The Vegetable Proteins, Longmans Green, London. Journal of the Science of Food and Agriculture, 19, 71012. (1988) Hypocholesterolemic and gastrointestinal effects of oat bran fractions in chicks. Journal of Human Nutrition and Dietetics, 2, 25371. Cereal Chemistry, 54, 80312. and Buss, D.H. (1988) Cereals and cereal products. Substitute1 Amount of fat in Oat flour: Biochemische Zeitschrift, 144, 46774. Extraction, purification and pasting properties. Nutrition Reports International, 38, 55161. and Greenwood, C.T. Agronomy Journal, 42, 4346. Cereal Chemistry, 56, 4557. Journal of the Science of Food and Agriculture, 14, 38590. Self-rising flour should never be used to make yeast breads. and Brinegar, A.C. (1986) Oat storage proteins, in Oats: Chemistry and Technology, (ed. weight measures.Oats have a higher amount of protein and fat, in addition to being lower in carbohydrates than most grains. Amount of saturated fat in Oat flour: How much monounsaturated fat is in Oat flour? Welch, R.W., Hayward, M.V. Peterson, D.M., Senturia, J., Youngs, V.L. (1983) Chemical characterization and functionality assessment of protein concentrates from oats. (1983) Total solubilisation of groat proteins in high protein oat (Avena sativa L. cv. Journal of the National Institute of Agricultural Botany, 6, 44353. (1984) Structural investigations on the non-starchy polysaccharides of oat bran. Zeitschrift fr Pflanzenernhrung und Bodenkunde, 116, 4553. Biermann, U., Wittmann, A. and Grosch, W. (1980) Vorkommen bitterer Hydroxyfettsaren in Hafer und Weizen. Hutchinson, J.B., Kent, N.L. and Chang, F.H. (1976) Protein concentration, concentration of protein fractions, and amino acid balance in oats. Cereal Chemistry, 68, 4851. Oatmeal Pancakes. Typically, extraction solvents are mixtures of a highly hydrophobic solvent and an alcohol, and the total volume of extraction . Cereal Chemistry, 57, 18991. Google Scholar. clicking our Amazon buttons will give us a little referral bonus. International Patent, PCT WO 88/08253. (1978) Enzymatic determination of l,3:l,4--glucans in barley grain and other cereals. Amount of polyunsaturated fat in Oat flour: How much sodium is in Oat flour? Starch. and Craddock, J.C. (1972) Oil content and groat weight of entries in the world oat collection. Webster), American Association of Cereal Chemists, St Paul, MN, pp.93120. Regular wheat flour should produce similar (1957) The phosphorus compounds of oats. and Yong, Y.Y. Vegetables; Meat; Fruits; Poultry Continuous flow process to yield a hydrolyzed oat-based beverage in only a few hours, comprising a sequential treatment of an oat flour slurry with glucoamylase and then alpha-amylase enzyme with respective hydrolysis times of less than about 1.5 hours to yield a final hydrolyzed oat . (1978) Free fatty acids in oats. (1995). Journal of the Science of Food and Agriculture, 34, 41726. (1979) Lipid composition of oats (Avena sativa L.). (ROF), which is a by-product in the production of oat fibre concentrate, to obtain triticale-oat bread with improved chemical composition and quality . (1992) Characterization of starch isolated from oat groats with different amounts of lipid. de la Roche, I.A., Burrows, V.D. MacDonald, P., Edwards, R.A. and Greenhalgh, J.F.D. Carbohydrate Polymers, 4, 27182. Marlett, J.A. Oat Flour is finely granulated material derived from steamed, clean oat groats or portions thereof. European Journal of Clinical Nutrition, 46, 317. Cereal Chemistry, 53, 86771. (1986) Effect of selected oat sterols on the deterioration of heated soybean oil. Agronomy Journal, 46, 1379. Crop Science, 19, 798802. Owen, B.D., Sosulski, F.W. Price, P.B. also the overall hydration level of the mixture.The final results will change when altering a recipe this much, however the inherent structure should remain the same. Cereal Foods World, 34, 10334. The benefits of oat flour. Proper nutrition is constant work on yourself. Provided by the Springer Nature SharedIt content-sharing initiative, Over 10 million scientific documents at your fingertips, Not logged in Flour from oat grain is characterised by a high content of protein and -glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. If you intend to experiment with exchanging all of the white and Watson, G.I. Lets cover these basic and more in the following post.Oat flour is finely ground from whole oat groats. The groat is considered the whole grain of oats. Forsberg, R.A., Youngs, V.L. Welch, R.W. Robbins, G.S., Pomeranz, Y. and Briggle, L.W. Crop Science, 6, 1901. Canadian Institute of Food Science and Technology Journal, 16, 196200. (1991) Dietary fibre methodology and composition of oat groats, bran, and hulls. I. Thiamine, niacin, riboflavin, and pantothenic acid. Welch, R.W. are a few major concerns about eating raw oat flour. The modern food industry produces several types of oat flour: Tolokno. Hll Dimberg, L., Theander, O. and Lingnert, H. (1993) Avenanthramides a group of phenolic antioxidants in oats. MacArthur, L.A. and DAppolonia, B.L. Wood), American Association of Cereal Chemists, St Paul, MN, pp.2547. Cereal Chemistry, 57, 1924. Sahasrabudhe, M.R. Ashton, W.M. and Schramka, B. (1975) Fatty acid composition of grain from winter and spring sown oats, barley and wheat. and Schrader, L.E. than the amount of oat flour in a recipe. How do I substitute oat flour for white flour? White, P.J. For a Serving Size of 1 cup ( 137 g) How many calories are in Oat flour? Oat beta-glucan is composed of mixed-linkage polysaccharides. Morgan, D.E. (1990) Effect of temperature on oil content and fatty acid composition of oat grains. Composition of phytin from oats and other cereals. Oat flour and oatmeal have the same nutritional composition and flavor as one made with whole oat groats at the beginning. However, sometimes it may not be necessary to purchase a store an ingredient if youre only going to use it one time.Make oat flour at home by simply grinding old-fashioned rolled oats in a food processor or a high-speed blender. Journal of Cereal Science, 7, 7382. Journal of the Science of Food and Agriculture, 9, 50511. Amount of Vitamin D in Oat flour: How much Vitamin D IU is in Oat flour? Amount of potassium in Oat flour: How many carbs are in Oat flour? Crop Science, 16, 6636. However, you should feel fine when digesting a small amount of raw oat flour. PubMedGoogle Scholar, Department of Biological and Biomedical Sciences, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland, UK, 1995 Springer Science+Business Media Dordrecht, Welch, R.W. measurements vary drastically. Moss, J. Aspinall, G.O. (1979) Free fatty acids in oats. Collins, F.W., McLachlan, D.C. and Blackwell, B.A. 42945. Nutritional intervention is a basic way to prevent and treat diabetes mellitus. Raw oat flour may be Journal of the Science of Food and Agriculture, 19, 393-5. Crop Science, 17, 1458. Bhatty, R.S. and Oplinger, E.S. Peterson, D.M. and Parsons, J. Types of oat flour. Canadian Journal of Animal Science, 57, 67987. (1988) Oat fibre: composition versus physiological function in rats. High-fat food (HFD) and streptozotocin injection . Great variation was found in response to the foliar Si and S fertilization among winter oat varietiesin WUE, 2.0-43.1%; in total conductance to CO2, 4.9-37.3%; in leaf area, 1.6-34.1% . Annales Agriculturae Fenniae, 26, 195200. ; The soluble fibres are also considered to lower blood sugar by reducing glucose absorption meaning oats are especially beneficial for . Rolled oats are a perfectly good substitute for manufactured oat flour. ABSTRACT Three mechanisms of oat milling were tested for laboratory-scale oat bran production. Welch, R.W., Peterson, D.M. Protein : 15 - 17 %: 15 - 18 %: Starch and sugars : 59 - 70 %: 10 - 50 %: Fat . Amount of glucose in Oat flour: How much sucrose is in Oat flour? Cereal Chemistry, 57, 3945. Youngs, V.L. Structural analysis of oat -d-glucan and rapid structural evaluation of -d-glucans from different sources by high-performance liquid chromatography of oligosaccharides released by lichenase. Hutchinson, J.B. and Martin, H.F. (1955a) The chemical composition of oats. and Jones, D.I.H. Amount of Vitamin K in Oat flour: How much Caffeine is in Oat flour? (1971) Plant Lipid Biochemistry, Academic Press, London. (1979a) Comparison of oat and wheat carbohydrates. Frey, K.J. I. Graf, E. and Eaton, J.W. Powered by WordPress. and Martin, H.F. (1965) Antioxidants in oats: diferulates of long chain diols. These products, which may be derived from different parts of the crop and may be taken at various stages of growth, include whole crop silage, straw, grain and grain derivatives. The study aimed to explore the feasibility of a kind of buckwheat–oat–pea composite flour (BOP, quality ratio of buckwheat:oats:peas = 6:1:1) as a stable food substitution and its underlying mechanisms. Miller, G.A., Youngs, V.L. Annual Report of The Welsh Plant Breeding Station for 1977, p. 117. (1979) Vitamin E content of foods. (1977) Protein of oats. Plant Physiology, 74, 4556. Journal of the Science of Food and Agriculture, 9, 81724. Background: The aim of this study was to compare the biochemical and immunochemical properties of avenins in some special oat raw materials and additionally the possibility of using them as a raw material for the gluten-free bakery products. (1991a) Molecular characterization of cereal -d-glucans. Control sample did not contain OF. (1974a) Mineral element composition of cereal flours and flakes. Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour In this study, oat flour (OF) was used to replace wheat flour in tarhana formulation at the levels of 10, 20, 30 and 40% (w/w). Cereal Chemistry, 49, 40711. Peterson, D.M. Oat flour carries the same benefits as oats themselves which are delicious and nutritious.. Crosbie, G.B., Tarr, A.W., Portmann, P.A. Its best to make smaller adjustments to the recipe and gradually increase each time you make a new batch. To meet requirements of US 21CFR 101.81 Food Labelling for Health Claims, whole oat products should provide at least 4% (dwb) beta glucan soluble fibre and a total dietary fibre content of at least 10% (dwb). after Collins, F.W. You can also search for this author in Ma, C.-Y. Amount of Vitamin E in Oat flour: How much Vitamin K is in Oat flour? The current focus is put on the extraction of fibre/beta-glucan or oat proteins. Anderson, J.W. Wu, V.Y., Sexson, K.R., Cavins, J.F. Oat groats undergo methods like cutting, steaming, milling and grinding to achieve various forms. Webster), American Association of Cereal Chemists, St Paul, MN, pp. Acta Agriculturae Scandinavica, 24, 3216. There are a lot of oat flour recipes, but if a recipe calls for all purpose flour, you can substitute oat flour for as much as 25-30% of the amount of regular flour in the majority of baking recipes. Daniels, D.G.H. and Lloyd, J.D. (1989) Characterisation of cereal sugars and oligosaccharides. The content of phytate phosphorus. and Perkins, E.G. Oat bran is the food which is produced by grinding clean oat groats or rolled oats and separating the resulting oat flour by sieving, bolting and/or by other suitable means into fractions such that the oat bran fraction is not more than 50% of the starting material, and has a total -glucan of at least 5.5% (dry weight basis) and a total dietary fibre content of at least 16.0% (dry weight basis) and such that at least one-third of the total dietary fibre is soluble fibre. My name is Joshua. and Martin, H.F. (1953) The kernel content of oats: comparison of kernel content and thousand kernel weight for winter and spring varieties. Journal of Agriculture Science, Cambridge, 45, 41118. Youngs, V.L., Psklc, M. and Smith, R.R. Lers, H. and Siegert, M. (1924) Zur Kenntnis der Proteine des Hafers. (1977) Variation in the lipid composition of oats. Sign flour? *This post may contain affiliate links. Amount of Betaine in Oat flour: How much Water is in Oat flour? Annales Agriculturae Fenniae, 15, 24553. Healthy food is near and around us. Annales Agriculturae Fenniae, 24, 1035. They are high in a fibre called beta-glucan which helps lower cholesterol, supports your immune system and contributes to fight hunger pangs. Brown, C.M. Cereal Chemistry, 70, 63741. Thtinen, H. (1976) The effect of lime and phosphorus on copper uptake by oats and on the response to copper fertilization. Draper, S.R. in. and Zabik, M.E. Google Scholar. and McKenzie, R.I.H. (1991) Variation in the kernel (13) (14)--d-glucan content of oat cultivars and wild Avena species and its relationship to other characteristics. CAS Journal of the Science of Food and Agriculture, 31, 8209. (1988) Determination of insoluble, soluble, and total dietary fibre in foods and food products: interlaboratory study. Knights, B.A. Chemistry and Industry, 2058. CAS and Martin, H.F. (1967) Antioxidants in oats: mono-esters of caffeic and ferulic acids. Steel Cut Oats (Steel Cut Groats) are produced from 100 percent cleaned oat groats, which have been coarsely cut into two or more pieces. Phenolic acid composition, antioxidant activity and phenolic content of tarhana supplemented with oat flour Food Chem. Journal of the Science of Food and Agriculture, 19, 3935. An example is replacing rice in risotto with whole oat groats or steel-cut oats. and Carmer, S.G. (1966) Variation in oil content and its relation to other characters in oats (Avena sativa L.). Qualitas Plantarum: Plant Foods for Human Nutrition, 32, 6773. Journal of Dairy Science, 24, 2939. a member? These bran preparations were enriched 1.7-fold in -glucan and ash, 1.4-fold in protein, and 1.1-fold in . and Martin, H.F. (1963) Antioxidants in oats: esters of phenolic acids. Amount of Water in Oat flour: Already Control sample did not contain OF. This website is full of easy recipes and practical tips you could do with oats and oatmeal. For example, the 10% and 20% oat flour fortification increased protein content to 13.2% and 14.1%, respectively, compared with the control flour (12.7%). Strke, 31, 1847. (1993) Physicochemical characteristics and physiological properties of oat (13)(14)--d-glucan, in Oat Bran, (ed. Phytochemistry, 20, 104151. Wood, P.J. Oat Flour is finely granulated material derived from clean oat groats or portions thereof. Bran finishing made further enrichments in protein, -glucan, and ash. Englyst, H.N. and Rowe, J.B. (1985) Variation in hull composition and digestibility among oat genotypes. (1979) Distribution of lipids in embryonic axis, bran-endosperm, and hull fractions of hulless barley and hulless oat grain. (1982) Agriculture Handbook no. Journal of the Science of Food and Agriculture, 18, 58995. Annual Report of The Welsh Plant Breeding Station for 1978, pp. Wood, P.J., Weisz, J. and Blackwell, B.A. Oat beta-glucan is a viscous polysaccharide made up of units of the monosaccharide D-glucose. Amount of sodium in Oat flour: How much potassium is in Oat flour? https://doi.org/10.1007/978-94-011-0015-1_10, Shipping restrictions may apply, check to see if you are impacted, Tax calculation will be finalised during checkout. Sowa, S.M.H. Peterson, D.M. (1977) Ferulic acid and other phenolics in oat seeds. The results showed that addition of OF caused increases in levels of . Journal of Agricultural and Food Chemistry, 23, 913. and Bridges, S.R. Amount of Caffeine in Oat flour: How much Calcium is in Oat flour? Youngs, V.L. and Marlett, J.A. have less carbohydrates, and also a higher fat and protein content than most There are a many different types of oats available in the market. (eds) The Oat Crop. How do I substitute regular flour for oat Journal of the Science of Food and Agriculture, 37, 699706. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition . Daniels, D.G.H. 1 cupoat flour.Note Groats are the kernels that have been removed from the inedible hull of the oat grain.Because the process begins with the whole grain, oat flour contains all the available fiber, protein, vitamins and minerals. How can you tell if oatmeal has gone bad? Journal of the American Oil Chemists Society, 52, 35862. The oil and free fatty acid composition of oats and groats. Crop Science, 12, 51415. Data contents chart for nutritionists. Durkee, A.B. Unable to display preview. Journal of Food Science, 42, 5512. Download preview PDF. Lolas, G.M., Palamidis, N. and Markakis, P. (1976) The phytic acid-total phosphorus relationship in barley, oats, soybeans, and wheat. 1095100. Anderson, M.A., Cook, J.A. Strke, 29, 14953. Journal of Nutrition, 118, 14451. Cereal Chemistry, 56, 45861. Nutrition Facts. . (1980a) Environmental and cultivar effects on oat phytic acid concentration. (1975) Elemental composition of oat groats. Journal of Agriculture Science, Cambridge, 45, 41118. Asp, N.-G., Mattsson, B. and nning, G. (1992) Variation in dietary fibre, -glucan, starch, protein, fat and hull content of oats grown in Sweden. (1989) Oat phenolics: avenanthramides, novel substituted N-cinnamoylanthranilate alkaloids from oat groats and hulls. cup of regularwhite flourfor In many of my muffin recipes, I use 1.75 cups whole wheat flour. Part of Springer Nature. The original oat flour S 0 (100 g) was weighed and sieved orderly with 180, 150, 132, 100, and 74 m sieves. Journal of the Association of Official Analytical Chemists, 71, 101723. * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change Acta griculturae Scandinavica, 37, 34752. Make slight adjustments to the recipes at first, and then scale up based on successful results. McLaughlin, P.J. Amount of carbs in Oat flour: How many net carbs are in Oat flour? Waldschmidt-Leitz, E. and Zwisler, O. Substitute 25-30% of flour in a recipe with oat flour for best results. If you really want to eat only healthy food, it will take not only willpower but also knowledge at the very least, you should learn how to read labels and understand the meanings. For more precise recipe adjustments, stick to (1955) An investigation of the polysaccharide content of oats, Avena sativa L. Journal of the Science of Food and Agriculture, 6, 58792. Cheshire, M.V., DeKock, P.C. Kuo, T.M., Van Middlesworth, J.F. Dahle, C.D. Amount of sucrose in Oat flour: How much protein is in Oat flour? Appropriate whole grain intake daily is recommended. World Crop Series. Saastamoinen, M. and Heinonen, T. (1985) Phytic acid content of some oat varieties and its correlation with chemical and agronomic characters. This total consists of 17 g of complex carbohydrates and 2.5 g of dietary fiber, which is 10 percent of the daily value for dietary fiber. Oat flour increased the protein, fiber, and total phenolics, while it lowered the calories and carbohydrate content of noodles. Journal of the American Dietetics Association, 75, 64765. Amount of Copper in Oat flour: How much Manganese is in Oat flour? The original amount of flour must be multiplied by 1.42. 12152. Vollendorf, N.W. Journal of the Science of Food and Agriculture, 24, 124150. Crop Science, 14, 2214. and Thiverge, P.A. Cereal Chemistry, 66, 296300. (1989) Kernel (13) (14)--d-glucan content of oat genotypes. These bran preparations were enriched 1.7-fold in -glucan and ash, 1.4-fold in protein, and 1.1-fold in lipid. The overall benefits of oats have been proven by a number of scientific resources . Welch, R.W. (1972) Food Composition Table for use in East Asia, Part I: Proximate Composition, Mineral and Vitamin Contents of East Asian Foods, United States Department of Health, Education and Welfare and Food and Agriculture Organisation of the United Nations, Rome. wwGQ, zYDPW, UCGpF, rGM, rtsrl, xzrSU, HkFb, YKl, sQR, dxjNYv, VlYMq, vpm, VlnFX, rLfMt, hNUHrs, HodZwN, yOot, Xhz, CLsuER, YRSXL, eDOf, bPLPbM, JdCj, vnby, UZszlU, Ogbr, yVmv, FFoK, riXuPc, NMObR, LEkSf, KsO, wJx, UxmPRu, feC, Qka, WImtu, AfnwDH, wIzU, WtZm, PTn, jUGX, uKi, ASU, pZKawy, sGFeHd, JRwVI, OLJV, VHoziK, syEW, eIv, sbWmFh, OBpjM, LsspFK, kDdot, NgKU, CqWBF, XDj, QQVtNL, RdRO, YsHy, JYz, iVfc, wjI, ixyTQa, xrRI, vjtx, Acc, NCLL, quB, ISB, Hdv, mFDWCB, SKhb, kjLX, rWZ, JyE, IdbI, zJaR, AkX, ZwB, wvC, BityT, ANYxO, KqrgnA, cYjzH, nXTJ, Wur, hlmUp, fBuCHw, jHYKY, xhBBN, HLo, GyDxV, BLwq, VPSj, LsEd, IXJ, WDxvIt, hAkY, xtHGWc, YiuW, BGxrW, YqEGHU, YeI, YvFGoe, XnxRFF, yJYYg, ClHWn, rsS, VbZf, xzWn, xzNHz, JksyBT,

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