Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing

The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greates...

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Bibliographic Details
Published in:Foods 2021-06, Vol.10 (6), p.1304
Main Authors: Zhang, Kailong, Dong, Rui, Hu, Xinzhong, Ren, Changzhong, Li, Yuwei
Format: Article
Language:English
Subjects:
Carbohydrates
Cereal crops
Chemical composition
Consumption
Crop diseases
Crops
Diabetes
Disease prevention
Feeds
Food
Food processing
Food science
functional food
Germination
Glucans
Glucose
Glycemic index
Grain
Insulin
Lipids
Metabolism
Microbiota
Novel foods
Oats
Phenols
processing
Proteins
Review
Small intestine
Starch
β-Glucan
β-glucans
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Summary:The desire for foods with lower glycemic indices has led to the exploration of functional ingredients and novel food processing techniques. The glycemic index (GI) is a well-recognized tool to assess the capacity of foods to raise blood glucose levels. Among cereal crops, oats have shown the greatest promise for mitigating glycemic response. This review evaluated decades of research on the effects of oat components on the GI level of oat-based foods with specific emphasis on oat starch, β-glucans, proteins, and phenolics. The effects of commonly used processing techniques in oats on GI level, including heating, cooling, and germination were also discussed. In addition, the GI of oat-based foods in various physical formats such as whole grain, flakes, and flour was systematically summarized. The aim of this review was to synthesize knowledge of the field and to provide a deeper understanding of how the chemical composition and processing of oats affect GI, thereby further benefiting the development of low-GI oat foods.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10061304