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
DOI	https://doi.org/10.36948/ijfmr.2024.v06i01.11292
Short DOI	https://doi.org/gtdsdf

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