Research progress on effects of different processing methods on nutritional components of oats

  • WEN Ruixue ,
  • SONG Wei ,
  • LUO Zhuoting ,
  • SHI Lin ,
  • WANG Peng
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  • (College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi′an 710119, China)

Received date: 2022-09-26

  Revised date: 2022-11-11

  Online published: 2023-03-20

Abstract

Oats are rich in protein, lipids, vitamins, minerals, dietary fiber, and avenanthramides, and have shown benefits in regulating glucose and lipids metabolisms, exhibiting anti-oxidant and anti-inflammatory properties, reconstructing intestinal flora, and enhancing the immunity of the host. Currently, commercial products, including oatmeal, oat flour, oat bran, and oat β-glucan extracts are popular. However, it should be noted that processing technology could significantly affect the nutrient compositions of oat products, resulting in a significant reduction or even loss of comprehensive nutritional quality. The present work focuses on the effects of different processing methods including physical processing, e.g., peeling and thermal processing, as well as biological processing methods, e.g., germination and fermentation on the nutritional components of oats, involving macronutrients, micronutrients, and phytochemicals. This paper extended the discussions on the future market demand and the promising health prospects of sprouted and fermented oats products, to provide theoretical guidance for the comprehensive development and utilization of high-value products of oats and their processing by-products.

Cite this article

WEN Ruixue , SONG Wei , LUO Zhuoting , SHI Lin , WANG Peng . Research progress on effects of different processing methods on nutritional components of oats[J]. Food and Fermentation Industries, 2023 , 49(4) : 295 -303 . DOI: 10.13995/j.cnki.11-1802/ts.033763

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