Table 1.
Determination of the compositions in oat and wheat flours.
| Variety | β-Glucan (Dry Basis%) | Protein (Dry Basis %) | Starch (Dry Basis %) | Damaged Starch (UCDc) |
|---|---|---|---|---|
| Bayou1 | 3.92 ± 0.03 g | 14.75 ± 0.03 d | 58.29 ± 0.13 c | 12.80 ± 0.14 b |
| Bayou9 | 4.70 ± 0.01 b | 16.30 ± 0.07 a | 54.61 ± 0.06 g | 10.05 ± 0.21 e |
| Bayou12 | 4.37 ± 0.00 c | 15.39 ± 0.01 c | 57.60 ± 0.08 d | 12.10 ± 0.14 c |
| Baiyan2 | 4.33 ± 0.01 c | 16.05 ± 0.04 b | 58.22 ± 0.08 c | 11.40 ± 0.00 d |
| Baiyan13 | 4.05 ± 0.03 e | 14.68 ± 0.10 d | 57.37 ± 0.07 e | 8.15 ± 0.07 f |
| Baiyan14 | 4.22 ± 0.00 d | 13.99 ± 0.01 f | 60.50 ± 0.08 b | 7.60 ± 0.14 g |
| Baiyan15 | 3.98 ± 0.01 f | 15.94 ± 0.07 b | 57.15 ± 0.04 f | 11.75 ± 0.35 c,d |
| Baiyan19 | 4.79 ± 0.03 a | 14.41 ± 0.10 e | 58.21 ± 0.11 c | 4.35 ± 0.07 h |
| Zhengmai129 (Wheat) | 0.28 ± 0.00 h | 12.47 ± 0.01 h | 73.09 ± 0.04 a | 25.10 ± 0.14 a |
| Range (Oat flour) | 3.92–4.79 | 12.47–16.30 | 54.61–60.50 | 4.35–12.80 |
| Mean (Oat flour) | 4.30 | 14.89 | 57.74 | 9.78 |
| CV (Oat flour) | 7.47 | 5.61 | 2.83 | 29.44 |
Data were listed as means ± standard deviations of triplicate measurements; Figures followed by different letters in the same column mean significant difference (Duncan’s method, p < 0.05); CV: coefficients of variance.