Cereal and oat-based beverages as a functional alternative for human consumption
DOI:
https://doi.org/10.5902/2179460X90579Keywords:
Cereal beverages, Oats, Water-soluble extractsAbstract
The growth of plant-based beverages is driven by the demand for healthy and sustainable alternatives, with a focus on their nutritional advantages and lower environmental impact. The consumption of cereals offers various health benefits, and oats, with their beta-glucan fibers, are especially effective in reducing cholesterol, making them an excellent option for nutritious plant-based beverages. This literature review aims to highlight the nutritional and technological advancements related to oats as a viable option for plant-based beverages. A search was conducted in Scopus database using the keywords “beverage” and “functional” and “cereals”, and “Beverage” and “oat”, during the period from 2019 to 2024, with the goal of identifying key nutritional and technological advancements. Oats stand out as an excellent substrate for microorganism growth, making them a valuable raw material for beverage development. Recent advancements in the field include the use of spectroscopy and neural networks for precise fermentation monitoring, high-intensity application to enhance the development of probiotic beverages, as well as the stabilization of emulsions in oat-based products. However, challenges remain, such as the need to optimize the appearance, nutritional profile, and sanitary quality of traditional beverages. Despite these challenges, the use of oats for beverage production is increasingly promising, emerging as a healthy and innovative option for consumption.
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