Functional oat ingredients: Opportunities and challenges for food technology

Pekka Lehtinen, Anu Kaukovirta-Norja, Juhani Sibakov, Olavi Myllymäki, Kaisa Poutanen, J.-M. Pihlava

Research output: Contribution to journalArticleScientificpeer-review

9 Citations (Scopus)

Abstract

Oats are a well-known, health-promoting cereal crop with an annual global production of around 25.8 million tons. However, only a small proportion of the oat harvest is used in food applications, with the majority of the crop used as animal feed. Several physiological responses have been linked to the intake of oat products. Besides the generic benefits from the intake of cereal dietary fiber, the soluble oat fiber, beta-glucan is strongly linked to two specific physiological responses: 1) a small reduction of serum cholesterol levels in people with elevated cholesterol levels; and 2) an attenuation of postprandial glycaemic response. There are several oat beta-glucan ingredient products available commercially. Oat bran is a conventional milling product obtained from dehulled or naked oat groats by removing starch. Technology and processes to generate ingredients higher in beta-glucan content are reviewed below and examples of high-beta-glucan consumer products are presented. In addition, a novel fractionation process based on lipid removal and subsequent dry fractionation is presented.
Original languageEnglish
Pages (from-to)267-271
Number of pages5
JournalCereal Foods World
Volume54
Issue number6
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

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Food Technology
beta-glucans
food technology
oats
ingredients
beta-Glucans
plant response
fractionation
dietary fiber
oat products
cholesterol
Avena nuda
oat bran
health promotion
grain crops
Dietary Fiber
Hypercholesterolemia
Starch
starch
Cholesterol

Cite this

Lehtinen, P., Kaukovirta-Norja, A., Sibakov, J., Myllymäki, O., Poutanen, K., & Pihlava, J-M. (2009). Functional oat ingredients: Opportunities and challenges for food technology. Cereal Foods World, 54(6), 267-271. https://doi.org/10.1094/CFW-54-6-0267
Lehtinen, Pekka ; Kaukovirta-Norja, Anu ; Sibakov, Juhani ; Myllymäki, Olavi ; Poutanen, Kaisa ; Pihlava, J.-M. / Functional oat ingredients : Opportunities and challenges for food technology. In: Cereal Foods World. 2009 ; Vol. 54, No. 6. pp. 267-271.
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Lehtinen, P, Kaukovirta-Norja, A, Sibakov, J, Myllymäki, O, Poutanen, K & Pihlava, J-M 2009, 'Functional oat ingredients: Opportunities and challenges for food technology', Cereal Foods World, vol. 54, no. 6, pp. 267-271. https://doi.org/10.1094/CFW-54-6-0267

Functional oat ingredients : Opportunities and challenges for food technology. / Lehtinen, Pekka; Kaukovirta-Norja, Anu; Sibakov, Juhani; Myllymäki, Olavi; Poutanen, Kaisa; Pihlava, J.-M.

In: Cereal Foods World, Vol. 54, No. 6, 2009, p. 267-271.

Research output: Contribution to journalArticleScientificpeer-review

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T2 - Opportunities and challenges for food technology

AU - Lehtinen, Pekka

AU - Kaukovirta-Norja, Anu

AU - Sibakov, Juhani

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AU - Poutanen, Kaisa

AU - Pihlava, J.-M.

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