Development of recipes and qualitative characteristics of cereals-based food products

Abstract

Currently, considerable attention is drawn to oats for its high content of dietary fiber, phytochemicals and nutritional value. The consumption of oats is believed to have various health benefits such as cholesterol-lowering and anti-cancer properties. Recently, oats have also been considered suitable in the diet of celiac patients. Due to their high nutritional value, oat-based food products such as bread, biscuits, probiotic drinks, breakfast cereals, flakes and baby food are gaining more and more popularity. Research and development of oats and oat products can be useful in the fight against various diseases known to mankind. The aim of the work is to obtain functional products with improved properties through the use of oat bran and whole oat flakes. This research focused on the development of oat-based food products with oat bran and whole oatmeal. For this purpose, breakfasts have been developed by replacing wheat flour with various levels of oat bran (30%; 50%; 80%) while oatmeal has been included at various levels (10%; 15%; 20%) in the recipe. The approximate composition of raw materials and products from oats (moisture, ash, fat, fiber, protein, carbohydrates) was analyzed in the work. The enrichment of oat bran and oatmeal increased the fiber and mineral content of both developed products. The addition of oat products did not affect the organoleptic characteristics of the product.