Application of Oats and Their Components in Diverse Functional Food Products

Oats, celebrated for their myriad health benefits, are integral to the food industry, featuring prominently in various products, from flakes to beverages. Notable for their high protein content, digestibility, and β-glucan as a significant dietary fibre source, oats face challenges like off-flavours and textural issues in food production. Unique physicochemical properties, including gluten absence and distinct starch characteristics, complicate integration into products. Innovative oat ingredients, enriched with β-glucan, cater to health-conscious consumers, enhancing rheological and textural properties across diverse food sectors. Oat proteins, valued for sustainability, present challenges like low solubility, requiring modifications for improved utility. Oat proteins, starch, and β-glucan address dietary needs, offering gluten-free alternatives and meeting the demand for plant-based proteins. Ongoing research is crucial to enhance oat ingredient techno-functionality, providing sustainable and health-focused solutions to food production challenges. Advances in extraction methods and enzymatic/chemical treatments broaden oat utilization, positioning them as a sustainable and health-promoting choice. As food processing technologies evolve, the promise of revolutionizing bioactive compound extraction from oats opens avenues for a more extensive range of global oat-based products.