Oats

Published Date
2013, Pages 243–282, 283e, doi:10.1533/9780857098924.243

Author 

Elke K. Arendt

Emanuele Zannini

Abstract:

Like all other cereal grains, oats belong to the Poaceae (also known as the Gramineae) family; among the cultivated oats, Avena sativa is th most important crop. Oats are the sixth most significant cereal crop in the world, with production exceeding 24 million tonnes annually. Primarily, oats have been utilized as feed for domestic animals, particularly horses and dairy cows. However, recent advancements in food and nutrition have revealed the importance of their various components. They are a good source of soluble fibre, essential amino acids, unsaturated fatty acids (oleic, linoleic and linolenic acid), vitamins (B₁), minerals (phosphorous and iron) and phytochemicals (avenanthramides). The health effects of oats have been primarily attributed to the highly viscous β-glucan fraction, which has the ability to lower blood cholesterol and the intestinal absorption of glucose. Although some antinutritive elements (enzyme inhibitors and phytic acid) are present in oats, their effect on nutritive value is nearly negligible. Food uses for oats include as oat bran, oat meal, oat flour and oat flakes, which are mainly consumed as breakfast cereals. Other food products processed from oats are infant foods, muesli, granola bars, breads and biscuits or cookies. In brewing, oats are mainly used as an ingredient to improve the pleasant flavour properties of the final product. Additionally, new processes have been recently developed to manufacture non-dairy functional products using oats.

Key words

oats chemical composition oats

 utilization in food and beverages

---

 Table 7.1

Table 7.1.

 Table 7.2

Table 7.2.

 Table 7.3

Table 7.3.

Fig. 7.1.

Fig. 7.2.

Fig. 7.3.

Plate V.

 Table 7.4

Table 7.4.

 Table 7.5

Table 7.5.

Fig. 7.4.

 Table 7.6

Table 7.6.

 Table 7.7

Table 7.7.

 Table 7.8

Table 7.8.

 Table 7.9

Table 7.9.

 Table 7.10

Table 7.10.

 Table 7.11

Table 7.11.

Fig. 7.5.

For further details log on website :
http://www.sciencedirect.com/science/article/pii/S1877042816307820