| 摘要 |
The invention is directed to a method for producing an oat product wherein the tastiness and the sensory texture of oats are improved, and the contents of functional components are increased. In this method, the oat grains are melted using steeping and germination in a liquid phase, followed by drying and extrusion thereof. Steeping and germination temperatures are low, and a short malting procedure gives grains having a good microbiological quality, higher sterol and phenol contents, and a higher antioxidative capacity, without a significant reduction of the beta -glucan content thereof. |
