Nutrition and Health Sciences, Department of
Date of this Version
2014
Citation
British Journal of Nutrition (2014), 112, S58–S64; doi:10.1017/S000711451400227X
Abstract
Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fibre. However, an oat kernel is largely non-digestible and thus must be utilised in milled form to reap its nutritional benefits. Milling is made up of numerous steps, the most important being dehulling to expose the digestible groat, heat processing to inactivate enzymes that cause rancidity, and cutting, rolling or grinding to convert the groat into a product that can be used directly in oatmeal or can be used as a food ingredient in products such as bread, ready-to-eat breakfast cereals and snack bars. Oats can also be processed into oat bran and fibre to obtain high-fibrecontaining fractions that can be used in a variety of food products.
Included in
Human and Clinical Nutrition Commons, Molecular, Genetic, and Biochemical Nutrition Commons, Other Nutrition Commons
Comments
Copyright © Eric A. Decker, Devin J. Rose and Derek Stewart; Published by Cambridge University Press. Used by permission.