OAT FIBER - EVALUATION OF CULTIVAR VARIABILITY AND INNOVATIVE OAT PRODUCTS

Authors
SGRULLETTA D DESTEFANIS E ALESSANDRONI A POLLINI CM
Citation
D. Sgrulletta et al., OAT FIBER - EVALUATION OF CULTIVAR VARIABILITY AND INNOVATIVE OAT PRODUCTS, Industrie alimentari, 1994, pp. 15-16
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Year of publication
1994
Supplement
2
Pages
15 - 16
Database
ISI
SICI code
0019-901X(1994):<15:OF-EOC>2.0.ZU;2-4
Abstract
The present work shows the results of total fiber (T.F.) analyses carr ied out on oat cultivars and new commercial products (pasta and extrud ed-products) integrated with oat flour. oat addition determines good c ontents of T.F. both in extruded and pasta products, suggesting that i ts utilization, or of the similar products, could allow an easier incr ease in total dietary fiber intake. Significant differences were found between oat varieties in T.F. content.