Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats

Author:

Brahma Sandrayee,Weier Steven A.,Rose Devin J.

Funder

General Mills, Inc

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference26 articles.

1. AACC International. Approved Methods of Analysis, 11th ed. Methods 08–01.01 Ash—Basic Method; 32-23.01 β-Glucan Content of Barley and Oats—Rapid Enzymatic Procedure; 44-15.02 Moisture—Air-Oven Methods; 46-30.01 Crude Protein—Combustion Method; 76-13.01 Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method). Available online at: http://methods.aaccnet.org/default.aspx, AACCI: St. Paul, MN.

2. Content and molecular weight of extractable beta-glucan in American and Swedish oat samples;Ajithkumar;J. Agric. Food Chem.,2005

3. Water-absorption and solubility and amylograph characteristics of roll-cooked small grain products;Anderson;Cereal Chem.,1982

4. Glycemic response to extruded oat bran cereals processed to vary in molecular weight;Brummer;Cereal Chem.,2012

5. Extrusion conditions affect chemical composition and in vitro digestion of select food ingredients;Dust;J. Agric. Food Chem.,2004

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