Content of nutrient and bioactive non-nutrient components in different oat products
Main Article Content
Keywords
β-glucan, dietary fibre, lipids, oats, protein
Abstract
The major grains in human diet are wheat, rice and corn, but in the last few years oats (Avena sativa L.) have received increased attention by the food industry because of their unique chemical composition and structure. They are known as a healthy food containing high biological value protein, polyunsaturated fatty acids and a significant amount of soluble dietary fibre. Due to the increasing number of civilisation diseases, the regular consumption of whole grains and whole grain products is recommended. Oat has the advantage that it is consumed as a whole grain cereal. The present study analyses the content of nutrients (protein, minerals, lipids, starch) and bioactive (?-glucan, dietary fibre, total phenolics) components of oat products available on the market. Analysed material included concentrated oat fibre, oat flour, two kinds of rolled oats and bran. The highest amount of nutrients and bioactive components was observed in concentrated oat fibre, particular in terms of protein (22.9%), lipids (10.2%), dietary fibre (27.7%) and its important ?-glucan fraction (14.9%), as well as in oat bran with high fibre content. Concentrated oat fibre even in small amounts can be used for enrichment of human daily diet, while the high fibre oat bran is more popular and available on the market.
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