Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.09.016
Abstract: Increased digesta viscosity is considered the mechanism underlying the cholesterol-lowering effect of oat β-glucan. Viscosity is mainly related to the molecular weight and concentration of solubilized β-glucan in the digesta and these should therefore be… read more here.
Keywords: viscosity; oat; cholesterol lowering; effect ... See more keywords
Triterpenoid Saponins in Oat Bran and Their Levels in Commercial Oat Products.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.0c02520
Abstract: Oats are commonly consumed as whole grains and generally considered as a healthy food. However, the bioactive compounds in oats have not been fully investigated. In this study, we reported for the first time the… read more here.
Keywords: commercial oat; oat bran; triterpenoid saponins; oat ... See more keywords
The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2017.1389991
Abstract: ABSTRACT Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) – a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using… read more here.
Keywords: husk fibre; fried dough; bran psyllium; oat bran ... See more keywords
Impact of Enzymatic Hydrolysis and Microfluidization on the Techno-Functionality of Oat Bran in Suspension and Acid Milk Gel Models
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11020228
Abstract: Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods due to technological issues such as high viscosity and sliminess. The aim of this work was to improve the… read more here.
Keywords: acid milk; microfluidization; oat bran; obc ... See more keywords
Impact of Native Form Oat β-Glucan on the Physical and Starch Digestive Properties of Whole Oat Bread
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DOI: 10.3390/foods11172622
Abstract: To investigate the effect of oat bran on bread quality and the mechanism of reducing the glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β-glucan (0.858%) were individually… read more here.
Keywords: oat; wheat; bran; starch ... See more keywords
Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran
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DOI: 10.3390/foods11193070
Abstract: Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study… read more here.
Keywords: bran; content; amino acid; oat bran ... See more keywords
Oil-in Water Vegetable Emulsions with Oat Bran as Meat Raw Material Replacers: Compositional, Technological and Structural Approach
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010040
Abstract: The unique composition and technological properties of some oat bran components (mainly protein and soluble fiber) and olive oil make them a good choice to form oil-in-water vegetable emulsions. The different concentrations of oat bran… read more here.
Keywords: meat; bran; oil water; oat bran ... See more keywords
Dietary Oat Bran Reduces Systemic Inflammation in Mice Subjected to Pelvic Irradiation
Sign Up to like & getrecommendations! Published in 2020 at "Nutrients"
DOI: 10.3390/nu12082172
Abstract: Patients undergoing radiotherapy to treat pelvic-organ cancer are commonly advised to follow a restricted fiber diet. However, reducing dietary fiber may promote gastrointestinal inflammation, eventually leading to deteriorated intestinal health. The goal of this study… read more here.
Keywords: irradiation; oat; inflammation; fiber ... See more keywords
Effect of Dietary Fiber (Oat Bran) Supplement in Heart Rate Lowering in Patients with Hypertension: A Randomized DASH-Diet-Controlled Clinical Trial
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14153148
Abstract: (1) Background: The management goal for patients with essential hypertension (HTN) is not only to lower blood pressure (BP), but also to control increased heart rate (HR). In a previous study, it was found that… read more here.
Keywords: dietary fiber; oat bran; group; heart ... See more keywords