PRODUCTION OF OAT HYDROLYSATES WITH A LOW DEGREE OF STARCH SACCHARIFICATION

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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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.