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KMID : 1024420040080010040
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Food Engineering Progress
2004 Volume.8 No. 1 p.40 ~ p.46
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Characteristics of Viscosity and Components of Soluble Extract in Oats
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Jeong Heon-Sang
Kang Tae-Su
Park Hee-Jeong
Jung Ick-Soo
Lee Hang-Yeong
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Abstract
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To examine the utilization of the soluble proteoglucan in oats as a nutraceutical in gredient, soluble components were extracted from oat Bran Concentrate (OBC) by varying the experiment factors such as temperature (40~60℃), ethyl alcohol concentration (0
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KEYWORD
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OBC, oat bran concentrate, extraction condition, composition, viscosity
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