Development and evaluation of ready-to-eat extruded oat gels as a dietary fiber delivery system

Inadequate dietary fiber intake is a global health concern, necessitating innovative fiber-rich food solutions. This study aimed to develop and characterize a ready-to-eat (RTE) oat gel using a commercial extruded oat ingredient (EOI) for enhanced dietary fiber and polyphenol delivery. A comparative analysis with oat flour assessed their nutritional, physicochemical, and functional properties. EOI gels exhibited higher dietary fiber (3.33g/100g wet matter vs. 2.01 g/100g wet matter) and total phenolic content (2.32 vs. 0.97 mg gallic acid/mL), with lower least gelation concentration (LGC). Textural analysis profile (TPA) and back extrusion showed that EOI produce gels with enhanced firmness, cohesiveness, hardness and gumminess. EOI gels present significantly higher values (P < 0.05) in antioxidant, metal-chelating, antidiabetic, and hypocholesterolemic activities. Sensory evaluation indicated greater acceptability in texture and taste. In conclusion, the extruded oat ingredient is a promising functional ingredient for fiber-rich RTE food gels, offering enhanced bioactivity, improved texture, and sensory appeal, addressing dietary fiber deficiencies with a convenient and palatable solution. Future research should explore shelf-life and stability for commercial applications.

Authors acknowledge EIT Food for supporting the development of this product as part of the GrOAT project (21330 Food Solutions 2021 TASK A2104-GROAT). Liro Heinonen and its parent company, Lantmännen Cerealia, it's also acknowledged for providing the food ingredient Oatgoods, which was essential to this research. Grants PID2020-119684RB-I00 and PRE2021-100576 allocated to Manuel Ignacio López Martínez, both funded by MCIN/AEI/10.13039/501100011033 in conjunction with the European Social Fund are acknowledged. The accreditation as Centre of Excellence Severo Ochoa CEX2021-001189-S, funded by MCIN/AEI/10.13039/501100011033 is also acknowledged.

With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S)

Peer reviewed