Nutritional Properties of Liquid Oats as Affected by Processing and Storage
The cholesterol-lowering effects of oats have led to an increasing interest in them on the food market. Liquid oats has emerged as a new way of consuming oats and has become a commercial product. To produce liquid oats, steam-heated dehulled oat groats are subjected to flaking, wet-milling, enzyme hydrolysis, decanting, formulation, and ultra-high-temperature (UHT) treatment, the resulting beverag