Texturised food product comprising destarched oats and method for producing it

A method for producing a texturized food product, comprising the steps of:

• mixing an oat fraction having a starch content of 6% or less and a fiber content of at least 5%, based on dry matter, with:
• a) at least one other plant protein product to obtain a mixture of the oat fraction and the at least one other plant protein;
• or
• b) at least one plant starch other than oat starch (non-oat starch) to obtain a mixture of the oat fraction and the non-oat starch;
• or
• c) at least one other plant protein product and at least one plant starch other than oat starch (non-oat starch) to obtain a mixture of the oat fraction, the at least one other plant protein, and the non-oat starch;
• and
• cooking the mixture obtained by the mixing by hydrothermal cooking or extrusion-cooking to form the texturized food product.