Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health

Abstract

Oat has been known in food technology and human nutrition for a very long time. Its rich chemical composition and high nutritional value make it of interest to scientists in the field of food processing technology as well as nutritionists. Low-processed, whole-grain oat products rich in biologically active substances with well-proven preventive and therapeutic effects include not only dehulled oat grains and groats but also a wide range of breakfast cereals. These products fit into the definition of functional foods and are considered excellent prebiotics. The continuous development of cereal processing technologies can improve existing cereal products and help to create new ones; however, it also increases the possibility of raw material over-processing, thus decreasing its functional properties. Therefore, monitoring technological progress and the quality of the products obtained is of great value and interest for nutritionists and consumers. The work presented here aims at systematizing existing knowledge on oat products, their impact on human health, and progress in oat processing technology. It also brings insight into various new avenues for the utilization of oat products in food technology.

Boosting Synergistic Antioxidant and Anti-Inflammatory Properties Blending Cereal-Based Nutraceuticals Produced Using Sprouting and Hydrolysis Tools

“…Oat ( Avena sativa ) is listed among the 10 most produced cereal crops in the world, according to FAOSTAT data [ 17 ]. Oat consumption is mainly in the form of flour, cereal, or milk substitute [ 18 ], producing oat hull (OH) as a by-product, which represents 25–35% of the grain [ 19 ]. The composition of oat grain (OG) and oat hull (OH) varies between 3 and 12% of protein, 0.5 and 7% of fat, and 80 and 90% of carbohydrates, highlighting its content of dietary fiber (12–90%) and β-glucan (0.1–5%) [ 20 ].…”

Preparation of dietary fiber from oats

“…The chemical composition of oatmeal includes dietary fiber, which is represented by soluble and insoluble fiber. Dietary fiber is an important component of recycled plant materials, and can be used as a functional ingredient for the production of products enriched with dietary fiber or products with a reduced fat content [6].…”

Resistant or Susceptible? How Central European Oat (A. sativa L.) Cultivars React to B. graminis f. sp. avenae Infection

“…It is used as human food and livestock fodder, either in the form of green forage or silage, particularly for poultry and horses. Additionally, this type of grain is used as a winter ground cover with zero crop rotation [1][2][3][4]. In most European cereal-growing areas, the major airborne diseases affecting oats and other cereals include rusts like leaf rust, brown rust, crown rust, Fusarium head blight, and powdery mildew [5][6][7].…”