PRODUCTION OF OAT HYDROLYSATES WITH A LOW DEGREE OF STARCH SACCHARIFICATION
 
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Pol. J. Food Nutr. Sci. 2008;58(3):295–300
 
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ABSTRACT
The manuscript presents methodology of obtaining a hydrolysate from ground oat grain under laboratory conditions. The methods applied involved the application of the enzymatic hydrolysis of starch with the use of a thermostable amylolytic preparation Nervanaze T. Parameters of the hydrolysis process were determined by means of acidic inactivation that enables obtaining an oat hydrolysate with a glucose equivalent DE 5.5±0.5 and 4-5% of health-promoting β-glucans applicable mainly as fat replacers.
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ISSN:1230-0322