Functional oat fractions for healthy food products

Anu Kaukovirta-Norja, Olavi Myllymäki, H. Aro, V. Hietaniemi, Annika Wilhelmson, Kaisa Poutanen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific


Oat is a superior source of soluble fibre plus phytochemicals, unsaturated fatty acids and high-quality protein. The consumers are aware of the health-promoting properties of oat, and the physiological effects of oat ?-glucans are well-documented. Pre-treatments such as germination can be used to further increase the amount of some specific bioactive compounds. Different types of commercial ?-glucan fractions are available on the global market, but the use of other potential oat fractions like oat protein, starch and oil is very limited at the moment. One reason for this is that the available fractionation processes of oat are not always technologically feasible and only some of the fractions meet the needed quality. A novel fractionation process has been developed for oat in order to improve the technological and functional properties of oat fractions including different types of high fibre and protein fractions, starch, oil and polar lipid fractions and a phenolic fraction. The benefits of these fractions and their applicability in health-promoting food products will be discussed.
Original languageEnglish
Title of host publicationPlants for Human Health in the Post-Genome Era
Subtitle of host publicationPSE Congress
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
ISBN (Electronic)978-951-38-6322-7
ISBN (Print)978-951-38-6321-0
Publication statusPublished - 2007
EventPSE Congress: Plants for Human Health in the Post-Genome Era - Helsinki, Finland
Duration: 26 Aug 200729 Aug 2007

Publication series

SeriesVTT Symposium


ConferencePSE Congress: Plants for Human Health in the Post-Genome Era

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