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

• Published in: Foods Vol. 10; no. 6; p. 1304
• Main Authors: Zhang, Kailong, Dong, Rui, Hu, Xinzhong, Ren, Changzhong, Li, Yuwei
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 07-06-2021; MDPI
• 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; Canada; Australia; United States > US; China; Russia; glycemic index; processing; oats; functional food; β-glucans
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10061304

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.