Oats

Chemistry and Technology

Francis Webster

• Publisher: Woodhead Publishing and AACC International Press
• Year: 2016
• Print ISBN:
  9781891127649
• Edition: 2
• eBook ISBN:
  9780128104521
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology.Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on ?-glucans.Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information.Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities.Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation.Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.

CHAPTER 1

World Oat Production, Trade, and Usage

R. Strychar, Ag Commodity Research Vancouver, British Columbia, Canada

Oats (Avena sativa L.) are an important source of livestock feed worldwide, both as a nutritious grain and as forage. They are a good source of protein, fiber, and minerals. Oats are the highest-protein cereal-grain crop and, until replaced by soybeans for livestock feed, were considered the primary protein source in feed rations. Despite the fact that world oat production declined sharply over the past 70 years, particularly as farm mechanization increased between 1930 and 1950, oats still remain an important grain crop for people throughout the developing world and in developed economies for specialty uses. In many parts of the world, oats are grown for use as grain as well as for forage and fodder, straw for bedding, hay, haylage, silage, and chaff. On average, in many regions, 25% of the area seeded to oats is cut for green feed.

Livestock feed is still the primary use of oat crops, accounting for, on average, 74% of the world’s total oat usage between 1995 and 2005, according to data of the U.S. Department of Agriculture (USDA). However, oats are also used in production of many human food products and in some industrial applications. Food uses for oats include oatmeal, oat flour, oat bran, and oat flakes, which are used for breakfast cereals and as ingredients in other food products. Oats are a good source of several vitamins and minerals. In the late 1980s, studies revealing oat bran’s heart-healthy attributes increased consumer demand for ready-to-eat oat products.

This chapter looks at the production, trade, and usage of oats from a global perspective, with a closer look at production and usage in major oat-producing countries.

PRODUCTION

Oat production curr...

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• Contributors
• Preface to the Second Edition
• Preface to the First Edition
• Chapter 1: World Oat Production, Trade, and Usage
• Chapter 2: Oat Breeding
• Chapter 3: Hulless Oat Development, Applications, and Opportunities
• Chapter 4: Molecular Genetics of Quality in Oats
• Chapter 5: Microstructure and Chemistry of the Oat Kernel
• Chapter 6: Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals
• Chapter 7: Oat Starch: Physicochemical Properties and Function
• Chapter 8: Storage Proteins
• Chapter 9: Oat Lipids, Enzymes, and Quality
• Chapter 10: Oat Phenolics: Biochemistry and Biological Functionality
• Chapter 11: Oat β-Glucan: Properties and Function
• Chapter 12: Oats as a Functional Food for Health
• Chapter 13: Current and Potential Health Claims for Oat Products
• Chapter 14: Oat Milling: Specifications, Storage, and Processing
• Chapter 15: Oat Dietary Fiber: Commercial Processes and Functional Attributes
• Chapter 16: Flavor and Texture in Processing of New Oat Foods
• Chapter 17: Oat Utilization: Past, Present, and Future
• Index