File(s) not publicly available
The Structure and pasting properties of oat starch
journal contribution
posted on 2023-05-16, 16:28 authored by Meixue ZhouMeixue Zhou, Robards, K, Glennie-Holmes, M, Helliwell, SFollowing 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.
History
Publication title
Cereal ChemistryVolume
75Pagination
273-281ISSN
0009-0352Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
American Association of Cereal Chemists, IncPlace of publication
United StatesRepository Status
- Restricted