Preparation of dietary fiber from oats

Abstract

Today, there is a trend of increasing demand for products made from plant materials, especially the demand for plant-based drinks. Many enterprises adhere to the technology of producing these drinks from whole grain raw materials. In this regard, at the enterprises, producing these products, the volumes of secondary plant raw materials, meal, have increased, the issue of processing of which has not yet been fully resolved. Sensory and physicochemical characteristics of whole grain oats were determined, and the results showed that this raw material is suitable for subsequent processing. Based on the results of the research, it was established that the prepared dietary fiber preparation from oats has high functional and technological indicators and a degree of hydration, as well as low moisture content, which increase the yield and improve the quality of the finished product. These results allow us to conclude that the obtained dietary fiber preparation can be used in the future for food production.