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. • Extruded Oat Ingredient (EOI) showed improved water holding capacity and lower least gelation concentration than oat flour. • Extrusion process enhances dietary fiber and polyphenol content in gels • EOI produce gels with enhanced consistency and cohesiveness than oatmeal. • EOI gels present higher values in antioxidant, metal-chelating, antidiabetic, and hypocholesterolemic in vitro activities than oat gels. • EOI gels showed the best results in texture and taste in sensory analysis.