Effects of different processing methods on the structure and quality of oats and oat-based staple foods during processing

Traditional processing techniques employed for oats can impair their structural integrity and functional attributes, as well as alter their nutritional composition. To address these issues, it is essential to investigate the changes induced by various processing treatments and explore innovative integrated processing technologies. Nevertheless, a considerable research gap still exists in this field. Therefore, this study comprehensively evaluates the effects of different processing methods on the nutritional composition, structural properties, and overall quality of oats, while establishing correlations between their physicochemical characteristics and the quality of staple foods prepared from oats. In addition, a novel integrated processing technology is applied to increase the β-glucan content and reduce the antinutritional factor phytic acid in oats. These advanced approaches not only enhance product quality but also extend the shelf life of oat-based products. Ultimately, this work provides a theoretical basis and practical reference for the high-value comprehensive development and utilization of oat products and their processing by-products.