Even probable contamination of oat with other cereals may occur in the field, during transportation, storage, milling or food processing (Kanerva et al. Microwave heating is one such technique used to deactivate lipase and lipoxygenase in cereal bran, germ, soybean (Jiaxun et al. Industrial application and control of oat pearling may be easier than in the case of wheat because of their softness and higher lipid content which reduce kernel breakage. Commercial oat processing involves conditioning with saturated (wet) steam followed by kiln drying (upto 100 min at 88–98 °C) (Cenkowski et al. Instant Great for mornings when you need a quick bite, individually packed instant oats are a thinner, more finely chopped version of rolled oats.

Oats are a good source of quality protein at 11–17% of dry weight, which is higher than most other grains ( 22). Oat remains an important cereal crop in the developing world and the most popularly cultivated species is Avena sativa L. Here’s a breakdown of oats and oat processing to help clear up widespread confusion about the safety of oats as well as oat flour.

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Antioxidants such as vitamin E are known to protect the body from damaging free radicals and play an important role in prevention of diseases such as cancer (Packer 1991), arthritis (Yoshikawa et al. A number of mechanisms have been proposed which includes reduced rate of absorption because of increased viscosity of the gut contents, binding of bile salts to increase excretion and production of short chain fatty acids in the large intestine from fermentation of undigested carbohydrates which then inhibit cholesterol synthesis. Purity Protocol is the term describing a method for producing gluten-free oats developed by Montana Gluten Free Processors, and later adopted by some U.

Jumbo oats, porridge oats, apricots, figs, sultanas, pumpkin seeds, apple, sunflower seeds, rye flakes, barley flakes. A set of machines are used to sort oats to ensure proper size, shape, and color and to eliminate mold and other unwanted particles , including errant grains.

American Association of Cereals Chemists (AACC) International defined whole grains as ‘the intact ground, cracked or flaked caryopsis, whose principal anatomical components, the starchy endosperm, germ and bran are present in substantially the same relative proportion as they exist in the intact caryopsis’ (AACC 1999). A Quaker nutrition expert weighs in on the different oats, and reveals her favorite savory oatmeal recipe. During the week, I really enjoy overnight oats, which I make with Greek yogurt, chia seeds and whatever fruit I have in the house. The primary component of oat responsible for these health benefits is considered to be β-glucan, however phenolic compounds of oat and other antioxidant compounds also provide health benefits.Extrusion is a thermal processing that involves the application of high heat, high pressure and shear forces to an uncooked mass such as cereal foods (Kim et al. Microwave treatment of groundnut ( Arachis hypogaea): extractability and quality of oil and its relation to lipase and lipoxygenase activity. Daily consumption of beta glucans has been shown to lower cholesterol, especially LDL (bad) cholesterol, and may thus decrease your risk of heart disease ( 21). Earlier studies on the suitability of oats for patients with celiac disease (CD) showed contradictory results (Dissanayake et al.

Though kiln drying and steam processing serve the purpose, novel processing techniques are been explored. Nakurte I, Kirhnere I, Namniece J, Saleniece K, Krigere L, Mekss P, Vicupe Z, Bleidere M, Legzdina L, Muceniece R. But when used as human food, this high lipid content provides fewer benefits, while leading to various processing problems such as poor flavour and excessive browning of toasted products.Starch is not considered to be part of dietary fibre because it is hydrolysed by enzymes and is absorbed in the small intestine. However, people sensitive to avenin may experience adverse symptoms, similar to those of gluten intolerance, and should exclude oats from their diet ( 94, 95, 96). The Codex Alimentarius Commission’s committee on nutrition and foods in 2008 adopted a new definition of dietary fibre as “carbohydrate polymers with 10 or more monomeric units, which are not hydrolysed by the endogenous enzymes in small intestine of humans” (Codex alimentarius 2010).