Linked Life Data

18983157

Source:http://linkedlifedata.com/resource/pubmed/id/18983157

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
22
pubmed:dateCreated
2009-2-20
pubmed:abstractText
Chemical composition and in vitro digestion properties of select whole grains, before and after processing, and their components were measured. Substrates included barley, corn, oat, rice, and wheat. In addition to whole grain flours, processed substrates also were tested as were corn bran, oat bran, wheat bran, and wheat germ. Processing of most substrates resulted in higher dry matter and digestible starch and lower resistant starch concentrations. Dietary fiber fractions varied among substrates with processing. Digestion profiles for most substrates correlated well with their chemical composition. Corn bran and rice substrates were the least fermentable. Extrusion rendered barley, corn, and wheat more hydrolytically digestible and barley and oat more fermentatively digestible. Except for corn bran, all components had greater or equal fermentability compared with their native whole grains. Understanding digestion characteristics of whole grains and their components will allow for more accurate utilization of these ingredients in food systems.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Nov
pubmed:issn
1520-5118
pubmed:author
pubmed:issnType
Electronic
pubmed:day
26
pubmed:volume
56
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
10721-6
pubmed:meshHeading
pubmed:year
2008
pubmed:articleTitle
In vitro digestion characteristics of unprocessed and processed whole grains and their components.
pubmed:affiliation
Department of Animal Sciences, University of Illinois, Urbana, Illinois 61801, USA.
pubmed:publicationType
Journal Article, Comparative Study, In Vitro