EVALUATION OF APPARENT VISCOSITY OF WHOLE OAT FLOUR WATER SLURRIES WITH DIFFERENT DIETARY FIBRE CONTENT

Effects of varying content of soluble dietary fibre from wheat flour and oat milling fractions on gastric emptying in pigs.

Four pigs fitted with a gastric cannula were fed on a wheat-flour-based diet (WF) and three oat-based diets, consisting mainly of oat flour (OF), rolled oats (RO) or oat bran (OB), for 1 week each. The stomach contents were collected quantitatively daily at 0.5, 1, 2, 3 or 5 h after feeding. The viscosity (mPa.s) of the liquid fraction of stomach contents 1 h after feeding was 1.7 with diet WF,...

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Fermentability of whole oat flour , PeriTec flour and bran by 1 Lactobacillus plantarum 2 3

Interactional effects of β-glucan, starch, and protein in heated oat slurries on viscosity and in vitro bile acid binding.

Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for the impact on viscosity of heated oat slurries and in vitro bile acid binding. Oat flour from the experimental oat line "N979" (7.45% β-glucan) was mixed with water and heated to make oat slurry. Heated oat slurries were treated with α-amylase, lichenase, and/or proteinase to remove starch, β-gl...

Structure and Physicochemical Properties of Starches from Sieve Fractions of Oat Flour Compared with Whole and Pin-Milled Flour

Cereal Chem. 84(6):533-539 One Oat cultivar grown in Idaho (three field sites) was pin-milled and separated by sieving to investigate whether starch from oat bran differs from the remainder of kernel. Ground oat particles were classified into three sieve fractions: 300-850 pm, 150-300 om and <150 Om). Il-Glucan content in sieve fractions was analyzed and starch was extracted from kernels withou...