Journal
FOOD CHEMISTRY
Volume 229, Issue -, Pages 329-340Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.02.064
Keywords
Oat starch; Structure; Property; Modification; Application
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There has been increasing interest to utilise oats and their components to formulate healthy food products. Starch is the major component of oat kernels and may account up to 60% of the dry weight. Starch properties may greatly determine the product quality. As a by-product of oat processing and fractionation, the starch may also be utilised for food and non-food applications. This mini-review updates the recent advances in the isolation, chemical and granular structures, physicochemical properties, chemical and physical modifications, and food and non-food uses of oat starch. (C) 2017 Elsevier Ltd. All rights reserved.
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