Output details
12 - Aeronautical, Mechanical, Chemical and Manufacturing Engineering
University of Manchester : A - Chemical Engineering
Enzymatic digestion and in vitro fermentation of oat fractions by human lactobacillus strains
In this work the digestion of oat fractions obtained by debranning technology was studied in vitro using enzymes of human origin. The relevance of this study is that it shows that oat bran could have more potential to stimulate the growth of beneficial bacteria in the gut than other oat flours. Oats have received considerable interest for their high content in soluble and insoluble fibre. However, these fibres are not uniformly distributed within the oat kernel. Oat bran obtained by debranning technology could potentially be used as a prebiotic ingredient in the formulation of health promoting foods.