Abstract
Chemical analysis of commercial oat brans (n=10) collected from five different countries showed wide variations in the contents of starch (40–61%), crude protein (9·6–21%), crude fat (8·2–12%), ash (2·0–4·1%), dietary fibre (10·7–19·4%) and mixed-linkage β-glucan (4·7–8·3%). A significant correlation (r=0·83; P 0·90) were found between the contents of both total and extractable mixed-linkage β-glucan and viscosity after dispersion. © 1998 SCI.
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