Compared with other cereals, oats are known to contain a high amount of lipids. Many technological properties of oats, such as pasting properties and behavior during milling, extrusion, and baking, can be attributed to the high lipid content. Even though β-glucan is the most well-known health-promoting compound in oats, the nutritionally attractive fatty acids and sterols in lipids can enhance the healthy image of oats. However, the high lipid content can also have an adverse effect on the sensory quality of oat products. Therefore, during processing and storage of oat products, special attention should be paid to minimizing the occurrence of deteriorated lipid compounds.
|Title of host publication||Oats|
|Subtitle of host publication||Chemistry and Technology|
|Editors||Francis H. Webster, Peter J. Wood|
|Place of Publication||St. Paul, Minnesota, USA|
|Publication status||Published - 2011|
|MoE publication type||Not Eligible|