Table 1.
Proximate composition, total starch, and β-glucan content of blends with refined wheat and oat flour
| Samples | Water contents (%) | Ash contents (%) | Crude protein contents (%) | Crude fiber contents (%) | Total starch content (%) | β-glucan content (%) |
|---|---|---|---|---|---|---|
| OAF | 5.16±0.16d | 1.73±0.03a | 12.24±0.06a | 3.45±0.23a | 49.46±0.11d | 4.57±0.07a |
| WHF | 13.66±0.06a | 0.31±0.01d | 7.17±0.08d | 0.31±0.02d | 77.50±0.01a | 0.17±0.01d |
| WOB20 | 12.75±0.06b | 0.77±0.03c | 10.57±0.13c | 0.82±0.11c | 73.17±0.31b | 0.96±0.01c |
| WOB40 | 10.48±0.02c | 1.16±0.04b | 11.24±0.07b | 1.65±0.01b | 67.64±0.48c | 1.95±0.03b |
Different letters (a–d) within the same column differ significantly (P<0.05).
OAF, oat flour; WHF, refined wheat flour; WOB20, blends that replaced 20% of wheat with oat flour; WOB40, blends that replaced 40% of wheat with oat flour.