Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

The aim of the present study was to determine how variation in the biscuit matrix affects both the degree of in vitro fragmentation and the starch hydrolysis that occurs during the oral phase of digestion. Using three different oat ingredient types (oat flour, small flakes, and big flakes) and bakin...

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Detalles Bibliográficos
Autores principales: Gamero, Amparo, Nguyen, Quoc Cuong, Varela, Paula, Fiszman, Susana, Tarrega, Amparo, Rizo, Arantxa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560394/
https://www.ncbi.nlm.nih.gov/pubmed/31052402
http://dx.doi.org/10.3390/foods8050148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560394/
https://www.ncbi.nlm.nih.gov/pubmed/31052402
http://dx.doi.org/10.3390/foods8050148

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