File(s) not publicly available
The Structure and pasting properties of oat starch
journal contributionposted on 2023-05-16, 16:28 authored by Meixue ZhouMeixue Zhou, Robards, K, Glennie-Holmes, M, Helliwell, S
Following a period of declining food use, oats are now increasing in importance because of perceived nutritional benefits. The pasting properties of oat starch were regarded as similar to those of other cereal starches until the development of instruments with a more rapid mixing system than the amylograph showed characteristic differences in oats. These differences in pasting properties offer opportunities for novel products in both food and industrial areas. The structure, composition, and pasting properties of oat starch are reviewed, with particular emphasis on methods of measurement. Future directions of research in this area are suggested.
Publication titleCereal Chemistry
Department/SchoolTasmanian Institute of Agriculture (TIA)
PublisherAmerican Association of Cereal Chemists, Inc
Place of publicationUnited States