Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health

Abstract

Oat has been known in food technology and human nutrition for a very long time. Its rich chemical composition and high nutritional value make it of interest to scientists in the field of food processing technology as well as nutritionists. Low-processed, whole-grain oat products rich in biologically active substances with well-proven preventive and therapeutic effects include not only dehulled oat grains and groats but also a wide range of breakfast cereals. These products fit into the definition of functional foods and are considered excellent prebiotics. The continuous development of cereal processing technologies can improve existing cereal products and help to create new ones; however, it also increases the possibility of raw material over-processing, thus decreasing its functional pro