eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2016-07-08 4 6 388 393 10.12691/jfnr-4-6-7 JFNR2016467 article Luis Fernando M'ndez López 1 2 Melissa Meléndez Coral 2 2 Ricardo Martín Cerda Flores 3 Ana Laura Isabel de la Garza Hernández 3 3 Erik Ramírez López 3 3 María de Jesús Ibarra Salas 3 3 Aurora de Jesús Garza Juárez aurora.garzaj@uanl.mx, aurgarza@yahoo.com.mx 3 3 Universidad Autónoma de Nuevo León, Facultad de Salud Pública y Nutrición, Avenida Dr. Eduardo Aguirre Pequeño y Yuriria, Col. Mitras Centro, Monterrey, N.L., México, C.P. 64460 Universidad Autónoma de Nuevo León, Facultad de Enfermería, Av. Gonzalitos #1500 Nte. Colonia Mitras Centro, C.P. 64460, Monterey, Nuevo León México A traditional beverage from oats is popularly consumed in Mexico to treat obesity, diabetes mellitus and cardiovascular disorders. Certain dietary components in oats experimentally prove qualities which support their use in the chronic management of such diseases. However the traditional beverage lacks of macronutrient characterization and glycemic index. Both parameters are useful in determining the safety in long term use in chronic ill patients. The purpose of this study was to provide a standardization of the traditional method. Then the macronutrient and microbiological content from the resulted beverage was assessed and the glycemic index was also determined. After a factorial design a reproducible beverage is recovered through blending 65 g of oat flakes in 250 ml of water and resting it at 4 °C for 6 h. No significative differences was found in carbohydrate (P=0.085) and fiber content (P=0.811) compared to raw oats flakes. It also remains microbiological safe until 48 hrs post elaboration and is suitable for consumption. Moreover the resulted glycemic index was 38, which means a decrease from 78 in raw oats. Thus we conclude that according to macronutrient composition and glycemic index; the traditional oat beverage is safe and suitability in the management of chronic diseases. Additionally it's decreased effect in postprandial glucose response along with its equally fiber content when compared with oats, meet the criteria to considered it as a functional food, thus the development of a functional beverage from the traditional method is also discussed. http://pubs.sciepub.com/jfnr/4/6/7/jfnr-4-6-7.pdf oats standardization glycemic index glycemic load functional foods