The Effect Of Processing On The Nutritional Quality And Digestive Properties Of Oats

Processing reduces the nutritional value but increases the digestion of oats,and it improves the taste and flavor of oats.In this study,we used 'BaiYan 2' as material and control.'BaiYan 2' was processed into five oat products,including oat grain,oatmeal,oat paste,oat flour,and oat wowo.In order to evaluate the nutritional properties of oat products,their physical and chemical properties,amino acid composition,molecular weight and gelatinization characteristics were measured.We used the Dynamic In vitro Rat Stomach-Duodenum(DIVRSD)model to investigate the effect of processing on the digestion behaviors,including the starch and protein hydrolysis during digestion,gastric emptying rate,rheological properties,estimated glycemic index(GI),etc.This study systematically evaluated the nutritional properties and digestion characteristics of oat products,and providing a reference for the selection and processing of oat products.The main findings are as follows:Processing has a significant effect on the nutritional properties of oats.The results showed that processing significantly reduced the gelatinization temperature and improved the gelatinization degree of oat products.After processing,the protein structures of oat products were extended,with subunits assembled and molecular weight increased.While the dietary fiber decreased with the loss of bran during processing,and?-glucan cleaved with the impact of high temperature during processing,the molecular weight and viscosity of ?-glucan in oat products was reduced.Oat paste had the most loss of nutritional properties,followed by oat flour and oat wowo.The nutritional properties loss of oat grain and oatmeal was the least.Processing improved the digestion characteristics of oat products.Compared with the unprocessed oat,the viscosity of oat rice digestas was reduced rapidly during digestion,followed by oat paste digestas,oat wowo digestas and oatmeal digestas.Gastric emptying increased with decreasing viscosity of oat products digesta during digestion.Oat rice had the fastest gastric emptying rate,while oatmeal had the slowest gastric emptying rate.During the digestion,oat rice and oat paste had the highest concentrations of glucose and soluble peptides,while oat rice and oat paste had the lowest concentrations of glucose and soluble peptides.Oat rice and oat paste significantly improved the digestive properties of oats.Estimated GI values of oat products were from 43.40 to 64.62.Unprocessed oat(43.40),oatmeal(44.66)and oat wowo(54.36)belonged to low GI food while oat rice(64.62)and oat paste(61.77)belonged to middle GI food.The differences between oat rice,oat paste,oat wowo,oatmeal and unprocessed oat in extent of starch digestion and GI value suggest that oatmeal and oat wowo are healthier than oat paste and oat rice.Above all,oatmeal is a healthier food than other oat products.It retained a higher nutritional values and improved digestion characteristics.And oatmeal had better glycemic control than other products.