Capouchova I, Petr J, Tlaskalova Hogenova H, Michalik I, Famera O, Urminska D, Tuckova L, Knoblochova H, Borovska D. They are often sold in individual sachets or pots and you simply need to add boiling water and stir and they are ready to eat. In addition, they are very filling, can be enjoyed several ways, and have many properties that should make them a food helpful for weight loss.

The primary component of oat responsible for these health benefits is considered to be β-glucan, however phenolic compounds of oat and other antioxidant compounds also provide health benefits. American Association of Cereals Chemists (AACC) International defined whole grains as ‘the intact ground, cracked or flaked caryopsis, whose principal anatomical components, the starchy endosperm, germ and bran are present in substantially the same relative proportion as they exist in the intact caryopsis’ (AACC 1999). The lipids and other lipid associated compounds in the oat groat play an important role in the functionality of oat products.Boiled whole oats cause low glucose and insulin responses, but the responses increase significantly if the oats are ground into flour before cooking ( 68, 69, 70).

Therefore, it is important for people with celiac disease to only eat oats that have been certified gluten-free. If someone believes they are sensitive to oats, they should consult with their physician before adding oats to their diet . An innovative continuous two phase, two stage prototype biogas plant at Yettereneby Farm in Jarna, Sweden (2003) used oat husk for production of biogas in solid phase slow process. Oats pack more protein and fat than most other grains and are a good source of beta glucan, a unique, soluble fiber linked to multiple health benefits. During the week, I really enjoy overnight oats, which I make with Greek yogurt, chia seeds and whatever fruit I have in the house.Light - Have a job that involves long periods of sitting (office-based / driving) or are home-based and sitting for much of the day. Whole oats are the only food source of avenanthramides, a unique group of antioxidants believed to protect against heart disease. Slow rate starch digestibility is important for human health to maintain balances blood glucose levels. Prolamins together with glutelins forms the reserve protein located in the grain endosperm, which forms about 60–70 % of the grain proteins of cereals.

Sorting happens after oats arrive at an oat process ing facility , but in m ost cases the processor has limits on what level of gluten presence can be tolerated when the oats are received, and will reject oats with high levels of gluten grains .Celiac disease presence in wheat of a factor having a deleterious effect in cases of celiac disease. A shorter germination process (72 h) at low temp (15 °C) showed 55–60 % of β-glucan content can be retained (Wilhelmson et al. The muesli is a blend of Pimhill Porridge Oats, Pimhill Jumbo Oats, wheatflakes, sultanas, raisins, currants, apple flakes, almonds, hazlenuts and brazil nuts.

This grain also offers a number of potential health benefits, including reduced cholesterol and improved insulin sensitivity. Starch has been classified into three fractions on the basis of digestion rate, rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). Along with lipids, oat contains considerable amount of lipases, which are capable of acting under low moisture condition. Table 2 illustrates the effect of various processing steps associated with oats and their effects on functional and nutritional quality of oats. Oat starch offers untypical properties such as small size of granules, well developed granule surface and high lipid content (Berski et al.

Emerging studies shows that polyphenols may have far more important effects in vivo such as enhancing endothelial function (Caton et al.