Table 2.

Effects of processing on oats

Processing	Effect (s)	References
Pearling	De-branning, Along with milling, improves flour yield; Microbial decontamination, Facilitates separation of β-glucan rich fractions	Laca et al. (2006)
		Wang et al. (2007)
Heat processing: Kiln drying, steam processing, microwave processing	Maillard reaction, Prevention of lipid hydrolysis, Stabilize the oat flour, Enzyme deactivation, Increased phenolic content and antioxidant activity in oat bran extracts, Reduction of grain micro flora, Brings characteristic oat taste	Fors and Schlich (1989) Jiaxun et al. (1993)
		Klensporf and Jelen (2008)
		Keying et al. (2009)
Superheated steam processing	Acceptable moisture content, Acceptable colour, Increased viscosity, Deactivation of peroxidase,	Head et al. (2010)
Germination	Improve its nutritional value, Reduce anti nutritional factors, Improve the functionality of oat seed proteins, Increase in avananthramide content, Increased activity of β-glucanase (Degradation of β-glucan), Increased total protein content (increase in essential amino acids such as lysine and tryptophan) also	Peterson (1998)
		Wilhelmson et al. (2001)
		Kaukovirta-Norja et al. (2004)
		Skoglund et al. (2008)
Extrusion cooking	Resistant starch can be possibly generated, Gelatinization of starch molecule, Cross linking of proteins, Generation of flavour in oats	Vasanthan et al. (2002)
		Zhang et al. (2011)
Hydrothermal processing	Moisturizing, Seasoning, Heating and cooling of grains	Panasiewicz et al. (2009)
Supercritical fluid extraction	Better extraction of aromatic compounds from oats.	Morello (1994)