Consumers may one day be drinking beverages and eating noodles made from oats grown in South Dakota, thanks to research conducted at South Dakota State University.

“Our goal is to take oats beyond the breakfast aisle by developing a host of new products infused with South Dakota oats that are high in beta glucan,” says Padu Krishnan, South Dakota State University professor in the Department of Dairy and Food Science.

Beta glucan is a one form of soluble dietary fiber that's strongly linked to improving cholesterol levels and boosting heart health.

Krishnan leads a team of researchers whose oat foods work is supported by a $450,000 National Institute of Food and Agriculture grant from USDA.

Graduate student Kara Konst is focusing on incorporating oat flour into Asian noodles.

“Noodles made with oats may help people with diabetes keep their blood sugar levels more stable,” Konst says.

OAT DRINK: Graduate student Beatrice Manu of the SDSU Department of Dairy and Food Science adds an enzyme to improve the texture of the oat mixture she is using to develop an oat beverage.

Graduate student Beatrice Manu is developing an oat beverage using hulled ground oats that have been steamed and toasted. She uses enzymes to improve the texture of the oat beverage.

“This beverage not only helps reduce cholesterol, but also suppresses hunger and increases satiety,” Manu says.

Krishnan and his team are also exploring the use of oats as a thickener for several other products, such as soups and sauces.

“With the higher oil oat flours, we may be able to make oat butter,” he says.

In addition, the researchers will examine variables that affect the milling and flaking qualities of oats and will try to improve the shelf life and stability of oat products.

OAT FLOUR: SDSU graduate student Kara Konst runs dough made with oat flour through a pasta machine.

“Expanding the range of products means more people can reap the health benefits of oats,” Krishnan says.

Delfanian writes for SDSU.