Utilization of oat as a vehicle for fermented functional drinks | Abstract Book on Global Science Technology and Management Conference 2023

Muhammad Sohaib Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

Saira Tanwer Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

Zulfiqar Ahmad Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

Muhammad Asif Khan Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

Baila Ahmad Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Pakistan

Saadia Zainab College of Food Science and Technology, Henan University of Technology, ZhengZhou, China ; Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology,Rahim Yar Khan, Pakistan

Tariq Mehmood Department of Food Science and Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan

With the expansion of the functional food sector over the past 30 years, oat-based fermented beverages initially emerged in Europe. It is based on the growing consumer’s demand for value-added foods and health beverages as well as on the latest research on the nutritional contents of oat.The most of oat’s positive health effects are attributed to their high ß-glucan content, which has been shown to reduce blood cholesterol and intestinal glucose absorption, thus also preventing diseases like cardiovascular disease, dyslipidaemia, inflammatory state, type II diabetes and hypertension. ß-glucan also serves as a prebiotic in the digestive tract, promoting the development of beneficial bacterial species.The glycaemic response is moderated by the slowly absorbed portion of oat starch, which serves a functional purpose.Furthermore, oat grains are a rich resource of unsaturated fats, antioxidants, and high-quality proteins.In addition, oat grains are appropriate for people suffering from celiac disease because they do not contain gluten.There are various procedures involved in processing oat grains, including heat treatments used to guard against enzymatic breakdown and maintain storage stability.Oats are processed along with a liquid ingredient to develop oat beverages. Additionally, lactic acid-producing bacteria are introduced to this medium to create a fermented beverage.Probiotic lactic acid bacteria are incorporated to numerous drinks to boost their quality attributes.As a conclusion, the introduction of novel functional oat-based fermented beverages incorporates the traditional conception of cereal-based fermented meals.Some products are now commercialized in Europe as adequate nutrition that are healthy, quick, and accessible.