Thus promoting its use in functional food products based on oat such as porridge, oatmeal, muesli, granola bars, oat flour, oat bread, biscuits and cookies, oat milk, oatrim, oat based probiotic drink, oat based breakfast cereals, flakes and infant food.

Extrusion cooking is involved in various physical, chemical and textural changes including gelatinization of starch molecule, cross linking of proteins and the generation of flavour in oats (Harper and Clark 1979; Linko and Mercier 1981; Yao et al. Oatrim, a powder consisting of oat dextrines and soluble β-g1ucan is a non-sweet starch hydrolysate fat substitute. If someone is sensitive to gluten or has been diagnosed with celiac disease, looking for a reliable certification on an oat product will offer the best assurances available that the product is safe.Glutelin values are reported to be varying from 5 to 66 % of the total protein as they are difficult to be completely solubilised and are dependent on the extraction solvent and solvent concentration (Robert et al. Owing to high amount of lipases, the lipids may be prone to hydrolysis leading to rancidity in the flaked oats. The bran, or fiber-rich outer layer of the grain, is often consumed separately as a cereal, with muesli, or in breads. Cereals account for phenolic compounds derived mainly from hydroxybenzoic and hydroxycinnamic acids.

If mornings are tight, consider making overnight oats with rolled oats, or put steel-cut oats in the slow-cooker while you're asleep. Due to their many benefits, such as lowering blood sugar and cholesterol levels, oats have gained considerable attention as a health food ( 1, 2, 3, 4). They reported that oat starches showed higher swelling factor, decreased amylose leaching, coleaching of a branched starch component and amylose during pasting process, higher peak viscosity and set back, low gel rigidity, greater susceptibility towards acid hydrolysis, greater resistance to α-amylase action and high free-thaw stability.Oats may lower the risk of heart disease by reducing both total and LDL (bad) cholesterol, as well as by protecting LDL from oxidation. Since oat requires more moisture to produce a given unit of dry matter than all other cereals except rice, it grows well in cool and moist climate (Forsberg and Reeves 1995).