Graduate Thesis Or Dissertation
 

Composition and in vitro digestion of barley, oat, and wheat brans

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https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/4j03d212x

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  • In the field of nutrition, complex carbohydrates have become increasingly important in the last decade. The fiber fraction of foods has been implicated as modifying the etiology of several chronic diseases and the starch fraction is important with respect to the glycemic index of foods. This study has focused on the complex carbohydrate fraction of three cereal brans: barley, oat, and wheat. Compositional analyses of each of the brans, untreated and following simulated processing, were done by adaptations of the methods of the Association of Analytical Chemists (1990). Analyses for moisture, fat, ash, protein, starch, total dietary fiber, and beta-glucans are reported. Oat and barley brans had similar compositions, but both differed substantially from the wheat bran preparation as summarized below. Oat and barley brans had total dietary fiber contents of approximately 17% and 20% of the dry weight, respectively. Wheat bran contained approximately twice as much total dietary fiber (38%). The beta-glucan fraction of the total dietary fiber was similar for the barley (29%) and oat (28%) brans, but wheat bran had negligible quantities of beta-glucans. The starch content of the brans ranged from a low of 21% for wheat bran to a high of 55% for barley bran. Simulated in vitro digestion studies using pancreatic enzyme preparations suggested that the starch fraction of oat and barley brans is readily broken down within the small intestine. Greater than 75% of the starch component of oat bran was solubilized or digested within the first hour of enzyme exposure. Extended digestion periods reduced the starch content of the insoluble bran to less than 10% of its original value. This result suggests that less than 10% of the starch fraction of oat bran may enter the large intestine as a substrate for microbial fermentation.
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