ReviewJournal of food science and technology2018
Oats as a matrix of choice for developing fermented functional beverages.
Review in Journal of food science and technology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
22 citing papers in PubMed, 1 synthesis or guideline pooled it, 91 citations in OpenAlex.
- Pooled it
- Effects of intake of four types of snack with different timings on postprandial glucose levels after dinner.European journal of nutrition · 2023Trial
- Two-Stage Sequential Fermentation of Oat Drink UsingFood science & nutrition · 2026Article
- Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens.Foods (Basel, Switzerland) · 2024Article
- Chemical, Textural and Antioxidant Properties of Oat-Fermented Beverages with Different Starter Lactic Acid Bacteria and Pectin.Biotech (Basel (Switzerland)) · 2024Article
- Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices.Journal of food science and technology · 2024Review
- Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks.Foods (Basel, Switzerland) · 2023Article
- Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects.Food chemistry: X · 2023Review
- Fermented Oats as a Novel Functional Food.Nutrients · 2023Review
- Article
- Applicable Strains, Processing Techniques and Health Benefits of Fermented Oat Beverages: A Review.Foods (Basel, Switzerland) · 2023Review
- Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation.Foods (Basel, Switzerland) · 2023Review
- Perspectives in the Application of High, Medium, and Low Molecular Weight OatFoods (Basel, Switzerland) · 2023Review
- Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (TheScientificWorldJournal · 2023Review
- Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential.Foods (Basel, Switzerland) · 2022Review
- Optimization of nutritional and sensory properties of fermented oat-based composite beverage.Heliyon · 2022Article
- Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.Foods (Basel, Switzerland) · 2022Article
- Review
- Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.Foods (Basel, Switzerland) · 2020Review
- Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Development of oat-based fermented beverages started in Europe in the past 30 years with the rise of the functional foods market. It is based on the increasing consumer demand for health drinks and value added foods and on the scientific insights on the nutrition composition of oats. The main health effects of oats are attributed to their high β-glucan content, which is proved to lower blood cholesterol and the intestinal absorption of glucose thus preventing diseases like cardiovascular injury, dyslipidemia, hypertension, inflammatory state and diabetes type 2. Another important role of β- glucan is its prebiotic function in the gastrointestinal tract, supporting the growth of beneficial microbial groups. The slowly digestible fraction of oat starch has a functional role as it moderates the glycaemic response. Oats are also a valuable source of highquality proteins, unsaturated lipids and antioxidants. In addition, oats are appropriate for people suffering from celiac disease because they do not contain gluten. Oat grain processing involves several steps, including thermal processes aiming to prevent oat products from rapid enzymatic deterioration and ensure storage stability. Oat drinks are formulated through processing oat with a liquid ingredient. Further, this matrix is inoculated with lactic acid bacteria to produce a fermented beverage. In some, drinks, probiotic lactic acid bacteria were used to increase product functional value. Thus, the ancient concept of cereal-based fermented foods is implemented into development of new functional oat-based fermented beverages and several products are already marketed in Europe as healthy, fast and convenient supplementary foods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.