Journal
JOURNAL OF FUNCTIONAL FOODS
Volume 61, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.jff.2019.03.049
Keywords
Oat; Products; Digestion; Viscosity; Estimated GI
Categories
Funding
- earmarked fund for China Agriculture Research System [CARS-07-E]
- Shaanxi International Science and Technology Cooperation Bases [2018SD0015]
- Shaanxi Provincial Key Projects [2018TSCXL-NY-03-02]
Ask authors/readers for more resources
This study investigated the in vitro digestive behavior of different processed oat products using a dynamic rat stomach and duodenum model. The changes in gastric emptying with respect to digestion time, glucose concentration, estimated glycemic index (GI), rheological and microstructural properties of the gastric and duodenal digests were determined. The results showed that the digesta viscosity of oatmeal (OM), oat wowo (OW), oat paste (OP) and oat rice (OR) decreased faster than unprocessed oat (UO) during digestion. Glucose concentration and gastric emptying increased with decreasing viscosity of oat products digesta at each digestion time. OR and OP had a higher gastric emptying rates and glucose concentration as compared to UO, OM and OW. The estimated GI of UO, OM and OW were lower than 55 and belonged to low GI food. The porous structures of oat products observed indicated that thermal treatments can change the digestion characteristics of oat products.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available