The utilization of oat for the production of wholegrain foods: Processing technology and products

Abstract

Globally, oat is one of the most important but underutilized cereal grains. Oat grain is a health‐beneficial cereal crop with a high content of multiple nutrient substances. The desire of consumers for health has led to the exploration of functional ingredients and novel food‐processing techniques for oat grain. This review first evaluates the nutrient composition of oats, with a specific emphasis on oat starch, β‐glucans, proteins, and phenolics, which is an explanation for the health potential in terms of nutrition. Recently, oat grain has been used to develop functional foods and beverages and as an ingredient incorporated into other foods. Then, the processing methods of oat‐based foods in various physical formats, such as whole grain, flakes, and flour, are systematically summarized. In addition, the effects of bran and β‐glucan as food ingredients on the sensory and nutritional quality of products are also discussed. Finally, this review highlights the effects of interactions between β‐glucan, used as a potential natural multifunctional additive in food applications, and different components on the processing and nutritional properties of oat products. The objective of this review is to synthesize knowledge in the field to provide a comprehensive understanding of the nutritional composition and processing methods of oats and to demonstrate interactions between different components, thereby further benefiting the development of oats in food systems as a functional component and food additive to improve food quality, safety, and health functions.

Health benefits of oat (Avena sativa) and nutritional improvement through plant breeding interventions

“…In this context, Marcińska et al . (2013) and Skrzypek et al . (2016) reported that DH plant production efficiency using the oat × maize method ranged from 0.8% to 6.7%, which is very low.…”

A comprehensive review on oat milk: from oat nutrients and phytochemicals to its processing technologies, product features, and potential applications

“…51 Noticeably, avenanthramides (Avns) are a group of unique, lowmolecular-weight hydroxycinnamoyl anthranilate alkaloids uniquely present in oats, mainly including Avns-A, Avns-B, and Avns-C among all reported 40 kinds of Avns. 35,52,53 Among them, Avns-C has the highest antioxidant property, maximum heat stability during commercial processing, and is present in relatively high concentrations in oats. 53 Various in vitro and in vivo studies suggested that Avns possessed an array of bioactivities, including anti-inflammation, antiproliferation, antioxidation, antipruritic, and vasodilator activities, which led to a decreased risk of several important diseases, such as cancer, diabetes, and cardiovascular diseases.…”

Characterization of Seven New Steroidal Saponins from Korean Oat Cultivars by UPLC-QTOF-MS and UPLC-MS/MS

“…Oats ( Avena sativa L.) are cereal crops belonging to the Poaceae family and are ranked seventh in the world cereal production, with 26 million tons produced annually. It is mostly consumed as animal feed, and their consumption as a food is gradually increasing due to the health benefits. , This is affected by its components, such as β-glucan, alkaloids, flavonoids, phenolic acids, and saponins. , Oats are classified into two cultivated species. Covered oats are surrounded by lemmas and paleas from the kernels during harvesting and are suitable as a feed for ruminants.…”