Starch fractions in a population of wholegrain oats (<i>Avena sativa</i>)

Mishra, Suman; Monro, John; Armstrong, K. W.; Motoi, Lidia; McLachlan, Andrew

doi:10.1080/01140670909510267

Cited by 3 publications

(2 citation statements)

References 8 publications

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“…Therefore, the disruption of the granule structure during milling increases the susceptibility to enzymic degradation (Lehmann & Robin, 2007; Devi et al. , 2009; Mishra et al. , 2009).…”

Section: Effect Of Cereal Processing On Resistant Starchmentioning

confidence: 99%

Effect of food processing on the resistant starch content of cereals and cereal products – a review

Alsaffar¹

2011

Int J of Food Sci Tech

101

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Depending on the conditions, processing of cereal grains may cause an increase or a decrease in the resistant starch (RS) content. This review discusses the impact of some of the processing techniques (cooking, tempering and extrusion) on the RS contents of cereals and cereal products. In addition to processing, the review briefly summarises the effects of lipids, dietary fibre and sugars, which may be present within the food matrix, on starch digestibility. The review also provides definitions for the four types of RS (RS type 1, 2, 3 and 4) and brief information about the beneficial effects of RS on human health.

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“…Therefore, the disruption of the granule structure during milling increases the susceptibility to enzymic degradation (Lehmann & Robin, 2007; Devi et al. , 2009; Mishra et al. , 2009).…”

Section: Effect Of Cereal Processing On Resistant Starchmentioning

confidence: 99%

Effect of food processing on the resistant starch content of cereals and cereal products – a review

Alsaffar¹

2011

Int J of Food Sci Tech

101

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“…They were selections relatively low in rapidly digested starch (RDS) from a larger population characterized with respect to starch digestibility (Mishra, Monro, Armstrong, Motoi & McLachlan, 2009). The oats were firstly "rolled" in a laboratory process that simulated commercial production of rolled oats, involving conditioning (partial hydration), steaming and crushing of the oat kernels, as previously described (Mishra, Monro, Armstrong, Motoi & McLachlan, 2009). The rolled oat (RO) samples were also cooked in water (100 °C, 10 min with stirring) to produce a cooked porridge (PO).…”

Section: Samplesmentioning

confidence: 99%

Digestive analysis of processing effects on the glycaemic impact of oats in vitro

Mishra¹,

Monro

Armstrong³

et al. 2017

SDRP-JFST

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ABSTRACT:Forty six lines of oats from a program of breeding for low glycaemic impact were assessed by in vitro digestive analysis that allowed for theoretical effects of homeostasis on blood glucose concentrations. The oats were steamed and rolled ("rolled oats"; RO), and a portion made into porridge (PO) before in vitro digestive analysis. Carbohydrate digestibility was much greater and more rapid for PO than RO after 20 min digestion (RO, 16.9 g/100 g; PO, 42.5 g/100g on a dry oats basis) but similar after 120 min digestion (43 g versus49.8 g), reflecting a high proportion of slowly digested starch in RO. Taking into account theoretical blood glucose disposal, RO was equivalent in glycaemic effect to 10.8 g of glucose and the PO to 17.5 g of glucose per 40 g serving (10.8 versus 17.5 g glucose equivalents). Based on published GI values, in vitro glycaemic analysis allowing for homeostasis provided realistic relative estimates of effects of processing on glycaemic properties of cereal foods.

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