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Journal of Food Science and Technology

, Volume 52, Issue 2, pp 662–675 | Cite as

Nutritional advantages of oats and opportunities for its processing as value added foods - a review

  • Prasad Rasane
  • Alok JhaEmail author
  • Latha Sabikhi
  • Arvind Kumar
  • V. S. Unnikrishnan
Review

Abstract

Oats (Avena sativa L.) have received considerable attention for their high content of dietary fibres, phytochemicals and nutritional value. It is believed that consumption of oats possesses various health benefits such as hypocholesterolaemic and anticancerous properties. Oats have also recently been considered suitable in the diet of celiac patients. Owing to their high nutritional value, oat-based food products like breads, biscuits, cookies, probiotic drinks, breakfast cereals, flakes and infant food are gaining increasing consideration. Research and development on oat and its products may be helpful in combating various diseases known to mankind. This paper provides an overview of the nutritional and health benefits provided by oats as whole grains and its value added products. It is designed to provide an insight on the processing of oats and its effect on their functional properties. The manuscript also reviews various uses of oats and its fractions for clinical and industrial purposes and in development of value added food products.

Keywords

Oats Phytochemicals Speciality foods Functional properties Dietary fibre 

Notes

Acknowledgement

First author acknowledges the financial support from the INSPIRE Fellowship of the Department of Science and Technology, Government of India.

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Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • Prasad Rasane
    • 1
  • Alok Jha
    • 1
    Email author
  • Latha Sabikhi
    • 2
  • Arvind Kumar
    • 1
  • V. S. Unnikrishnan
    • 1
  1. 1.Centre of Food Science and TechnologyBanaras Hindu UniversityVaranasiIndia
  2. 2.Dairy Technology DivisionNational Dairy Research InstituteKarnalIndia

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