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

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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Bibliographic Details
Main Authors: Amparo Gamero, Quoc Cuong Nguyen, Paula Varela, Susana Fiszman, Amparo Tarrega, Arantxa Rizo
Format: Article
Language:English
Published: MDPI AG 2019-05-01
Series:Foods
Subjects:
particle size
in vitro oral fragmentation
oral phase of starch hydrolysis
Online Access:https://www.mdpi.com/2304-8158/8/5/148

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