STRUCTURE AND PASTING PROPERTIES OF OAT STARCH

Following a period of declining food use, oats are now increasing in i mportance because of perceived nutritional benefits. The pasting prope rties of oat starch were regarded as similar to those of other cereal starches until the development of instruments with a more rapid mixing system than the amylograph showed characteristic differences in oats. These differences in pasting properties offer opportunities for novel products in both food and industrial areas. The structure, compositio n, and pasting properties of oat starch we reviewed, with particular e mphasis on methods of measurement. Future directions of research in th is area are suggested.