| Samples . | Moisture (%) . | Protein, g (100 g db)−1 . | TS, g (100 g db)−1 . | DS, g (100 g db)−1 . | DS/TS (%) . | Lipid, g (100 g db)−1 . | Fibre, g (100 g db)−1 . | β-glucan, g (100 g db)−1 . |
|---|---|---|---|---|---|---|---|---|
| 100% WF | 14.8 ± 0.1 a | 15.2 ± 0.1 a | 77.2 ± 0.1 a | 6.9 ± 0.4 a | 8.9 | 1.2 ± 0.2 b | 2.4 ± 0.1 b | 0.2 ± 0.1 b |
| 100% OF | 11.2 ± 0.1 b | 14.5 ± 0.4 b | 61.9 ± 0.6 b | 1.0 ± 0.1 b | 1.6 | 8.5 ± 0.2 a | 7.9 ± 0.9 a | 3.8 ± 0.1 a |
| Samples . | Moisture (%) . | Protein, g (100 g db)−1 . | TS, g (100 g db)−1 . | DS, g (100 g db)−1 . | DS/TS (%) . | Lipid, g (100 g db)−1 . | Fibre, g (100 g db)−1 . | β-glucan, g (100 g db)−1 . |
|---|---|---|---|---|---|---|---|---|
| 100% WF | 14.8 ± 0.1 a | 15.2 ± 0.1 a | 77.2 ± 0.1 a | 6.9 ± 0.4 a | 8.9 | 1.2 ± 0.2 b | 2.4 ± 0.1 b | 0.2 ± 0.1 b |
| 100% OF | 11.2 ± 0.1 b | 14.5 ± 0.4 b | 61.9 ± 0.6 b | 1.0 ± 0.1 b | 1.6 | 8.5 ± 0.2 a | 7.9 ± 0.9 a | 3.8 ± 0.1 a |
Mean values followed by the same letter, within the same column, are not significantly different (P < 0.05). TS, total starch; DS, damaged starch; db, dry basis; WF, wheat flour; OF, oat flour.
| Samples . | Moisture (%) . | Protein, g (100 g db)−1 . | TS, g (100 g db)−1 . | DS, g (100 g db)−1 . | DS/TS (%) . | Lipid, g (100 g db)−1 . | Fibre, g (100 g db)−1 . | β-glucan, g (100 g db)−1 . |
|---|---|---|---|---|---|---|---|---|
| 100% WF | 14.8 ± 0.1 a | 15.2 ± 0.1 a | 77.2 ± 0.1 a | 6.9 ± 0.4 a | 8.9 | 1.2 ± 0.2 b | 2.4 ± 0.1 b | 0.2 ± 0.1 b |
| 100% OF | 11.2 ± 0.1 b | 14.5 ± 0.4 b | 61.9 ± 0.6 b | 1.0 ± 0.1 b | 1.6 | 8.5 ± 0.2 a | 7.9 ± 0.9 a | 3.8 ± 0.1 a |
| Samples . | Moisture (%) . | Protein, g (100 g db)−1 . | TS, g (100 g db)−1 . | DS, g (100 g db)−1 . | DS/TS (%) . | Lipid, g (100 g db)−1 . | Fibre, g (100 g db)−1 . | β-glucan, g (100 g db)−1 . |
|---|---|---|---|---|---|---|---|---|
| 100% WF | 14.8 ± 0.1 a | 15.2 ± 0.1 a | 77.2 ± 0.1 a | 6.9 ± 0.4 a | 8.9 | 1.2 ± 0.2 b | 2.4 ± 0.1 b | 0.2 ± 0.1 b |
| 100% OF | 11.2 ± 0.1 b | 14.5 ± 0.4 b | 61.9 ± 0.6 b | 1.0 ± 0.1 b | 1.6 | 8.5 ± 0.2 a | 7.9 ± 0.9 a | 3.8 ± 0.1 a |
Mean values followed by the same letter, within the same column, are not significantly different (P < 0.05). TS, total starch; DS, damaged starch; db, dry basis; WF, wheat flour; OF, oat flour.
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