The term Rolled oats or Oat flakes refers to oat grains that have been crushed or rolled to achieve a flat shape.
Description of raw materials used in production.
- The primary raw material is oats. These grains can vary in terms of their processing but generally retain some of the germ and bran.
Step-by-step summary of the industrial production process.
- Oat grains are cleaned and hulled to remove the outer husk.
- They are then steamed to soften.
- Post steaming, the grains are rolled or flattened between two rollers to achieve the typical flat shape of an oat flake.
- Lastly, the flakes are dried and cooled.
Oat flakes have a flat, oval shape, with a color that ranges from light brown to beige.
Oats (Avena sativa) is native to the Mediterranean regions and belongs to the Poaceae family.
The active components are hypolysaccharides of mucilosis (β-glucan), proteins (glutelin and avenin) and flavonoids (1).
It contains a good amount of potassium and vitamin B and is one of the cereals that have a particularly low glycemic index.
Oat has been used for generations as a traditional herbal medicine for the symptomatic treatment of minor skin inflammations (such as sunburn) and is used as an aid in healing minor wounds.
It has been used by traditional medicine as a remedy for some dermatological pathologies, such as dry skin, atopic dermatitis, contact dermatitis and psoriasis.
Oat flakes are produced industrially through a steaming oat cooking process.
Rich in fiber, they carry out an action of containment of harmful LDL cholesterol.
Oat flakes studies
References________________________________________________________________________
(1) Phenolic amides (avenanthramides) in oats-a review. Boz H. Czech J. Food Sci. 2015;33:399–404. doi: 10.17221/696/2014-CJFS.
Xie X, Lin M, Xiao G, Liu H, Wang F, Liu D, Ma L, Wang Q, Li Z. Phenolic amides (avenanthramides) in oats - an update review. Bioengineered. 2024 Dec;15(1):2305029. doi: 10.1080/21655979.2024.2305029. Epub 2024 Jan 23. PMID: 38258524; PMCID: PMC10807472.
Abstract. Oats (Avena sativa L.) are one of the worldwide cereal crops. Avenanthramides (AVNs), the unique plant alkaloids of secondary metabolites found in oats, are nutritionally important for humans and animals. Numerous bioactivities of AVNs have been investigated and demonstrated in vivo and in vitro. Despite all these, researchers from all over the world are taking efforts to learn more knowledge about AVNs. In this work, we highlighted the recent updated findings that have increased our understanding of AVNs bioactivity, distribution, and especially the AVNs biosynthesis. Since the limits content of AVNs in oats strictly hinders the demand, understanding the mechanisms underlying AVN biosynthesis is important not only for developing a renewable, sustainable, and environmentally friendly source in both plants and microorganisms but also for designing effective strategies for enhancing their production via induction and metabolic engineering. Future directions for improving AVN production in native producers and heterologous systems for food and feed use are also discussed. This summary will provide a broad view of these specific natural products from oats.
Rolled oats 
