Effects of Oats Substitution
Duygu Gocmen
Broschiertes Buch

Effects of Oats Substitution

on Nutritional and Functional Properties of Tarhana: A Turkish Fermented Cereal Food

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There have been many fermented products made from cereals throughout the history of human nutrition (Hammes et al. 2005). Cereals can be used as sources of nondigestible carbohydrates not only for promoting several beneficial physiological effects but also for selectively stimulating the growth of lactobacilli and bifidobacteria which present in the colon and act as prebiotics. Cereals contain water-soluble fiber, such as beta-glucan and arabinoxylan, oligosaccharides, such as galacto-and fructo-oligosaccharides and resistant starch, which have been suggested to fulfil the prebiotic concept. F...