OAT: A NOVEL THERAPEUTIC INGREDIENT FOR FOOD APPLICATIONS

Abstract

Oat is a cereal grain that is known for its good nutritional composition with extra benefit of the β-glucan as dietary fiber. It is one of the major crop that is grown in different countries as by product or for non-food use. Now researchers and scientists have discovered its phenomenal properties that tends to help the human beings to combat with the ailments. Further, it also act as preventive measure to cure starting point of some chronic diseases such as heart diseases, gastrointestinal diseases, diabetes and cancer. Moreover it also acts as antimicrobial, antioxidant and reduces the blood cholesterol level. There is a tremendous increase in the number of oat products in the market that can soon take over the traditional products. These products include whole products, breakfast meals, flakes, porridge, bread, bars, drink like oat milk and yogurt like fermented commodities. Based on these beneficial effects and increasing demand, oat is of major interest for commercial production of novel food products.