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energy (atwater specific factors)energy (atwater general factors)carbohydrateproteiniron(2+)beta-d-glucanpotassium(1+)vitamin b6vitamin b1magnesium, mgwatermanganese, mnphosphorus, pselenium(2+)fiber, total dietaryvitamin b9
Molecular pairings
Pairs well with — computed from shared flavor compounds
“Oats, rolled oats, oat bran, and oat bran concentrates all had high Calcofluor average molecular weights (206 × 10^4 to 230 × 10^4 g/mol) and essentially monomodal distributions”
β-glucan→has high molecular weight→in oats, rolled oats, oat bran, and oat bran concentrates
“The extractability of oat gum from oat bran and rolled oats was studied using 12 treatment combinations in a factorial design (2x3x4x2) i.e. 2 oat products; 3 pH (8.0–10.5); 4 temperatures (5O–70°C); 2 replications.”
“Using the in vitro digestion system, 12–33% of total β‐glucan in bran and rolled oats was solubilized, and peak MW was in the same range as β‐glucan extracted by hot‐water treatment.”