International Journal For Multidisciplinary Research

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Oat as a Source of Resistant Starch: A Review

Author(s) Rachelle Aurelia Adisaputra, Sekar Jovina Putri, Kimberly Alexandra Suyanto, Marcheline Angela Christy, Maximilian Matthew KP
Country Indonesia
Abstract Oats are recently gaining attention for their composition and various benefits and it is widely used for various purposes including in the food industry and human health. Oats are composed of mainly starch made of amylose and amylopectin with several distinctive chemical, physical, and structural properties. The difference in amylose and amylopectin ratio directly affects the properties of starch, including gelatinization, textural, pasting, functional, rheological, and retrogradation. The characteristics of oat starch also affect its interaction with other food components which substantially affect the food products. In addition, the oat starch is also high in resistant starch content which improves human health (e.g. prevention of colon cancer, cholesterol, and reducing blood sugar). This review summarizes the oat starch as a resistant starch with various chemical compositions and characteristics with various applications.
Keywords Oat, Resistant Starch, starch, Oat starch characteristics, Oat starch health benefit
Field Chemistry
Published In Volume 6, Issue 1, January-February 2024
Published On 2024-01-04
Cite This Oat as a Source of Resistant Starch: A Review - Rachelle Aurelia Adisaputra, Sekar Jovina Putri, Kimberly Alexandra Suyanto, Marcheline Angela Christy, Maximilian Matthew KP - IJFMR Volume 6, Issue 1, January-February 2024. DOI 10.36948/ijfmr.2024.v06i01.11292
DOI https://doi.org/10.36948/ijfmr.2024.v06i01.11292
Short DOI https://doi.org/gtdsdf
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