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Bioactive Factors and Processing Technology for Cereal Foods pp 185–206Cite as

Oats

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Abstract

Oat (Avena sativa) is a species of cereal grain grown for its seed, which is classified into common oat and naked oat (Avena nuda), according to whether it has a hull. Oat, a worldwide cultivated crop, is distributed in 42 countries on five continents but is concentrated in temperate zones in the northern hemisphere. The north latitude from 41 to 43 degrees is recognized as the optimal latitudinal zone of oat gold growth. The best natural environment for growth is 1000 m above sea level, with an average annual temperature of 2.5, and 16 h of 16 h. Oat contains13~20% protein, 2~12% crude fat, 2.0~7.5% β-glucan, and about 60% starch [1–3].

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  1. Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, China

    Sumei Zhou, Litao Tong & Liya Liu

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  1. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Jing Wang

  2. School of Food and Health, Beijing Technology and Business University, Beijing, China

    Baoguo Sun

  3. Guelph Research & Development Centre, Agriculture & Agri-Food Canada, Guelph, ON, Canada

    Rong Tsao

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Zhou, S., Tong, L., Liu, L. (2019). Oats. In: Wang, J., Sun, B., Tsao, R. (eds) Bioactive Factors and Processing Technology for Cereal Foods. Springer, Singapore. https://doi.org/10.1007/978-981-13-6167-8_11

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