Nutritive value of oat flour and oat bran.

Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in β-Glucans

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To this aim, the study has been organized in two subsequent trials. In the first one, the oat bran amou...

In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts.

Whole flours from four oat lines with different amounts of beta-glucan (4.8-8.1%) were examined for their antioxidant activity and total phenolic and lignin concentrations. These data, along with the beta-glucan percentages, were compared with bile acid (BA) binding. Only the lignin concentrations of the flours significantly (P < 0.01) correlated with the BA binding values. The oat flours also ...

Effects of reducing the starch content in oat-based diets with cellulose on jejunal flow and absorption of glucose over an isolated loop of jejunum in pigs.

Four pigs fitted with two sets of re-entrant cannulas in the upper jejunum were used to study the effect of two oat-flour (F)- and oat-bran (B)-based diets without or with (FC and BC respectively) addition of 148 g wood cellulose/kg on jejunal flow and absorption of glucose over an isolated loop of jejunum. Mean transit time (MTT) of flow from the proximal re-entrant cannula increased from appr...

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

Lactose in diet influences the degradation of mixed linked β(1-3;1-4)-D-glucan in the small intestine of pigs.

The objective was to study the cause of variation in digestibility of mixed linked β(1-3;1-4)-D-glucan (β-glucan) in the small intestine of growing pigs. The β-glucan is an important cell wall [dietary fiber (DF)] component of the endosperm of barley (Hordeum vulgare) and oats (Avena sativa). The digestibility of β-glucan in the small intestine from both cereals is among the highest of all DF c...