[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-292760-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-292760-en":131},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","oat-as-a-source-of-resistant-starch-a-review","Oat as a Source of Resistant Starch: A Review","","Oats are increasingly valued for their composition and health-promoting properties, particularly their starch structure and its resistant starch fraction. Oat starch consists mainly of amylose and amylopectin, and the amylose-to-amylopectin ratio influences gelatinization, texture, pasting behavior, functional and rheological properties, and retrogradation. These structural characteristics also determine interactions with other food components, shaping final product performance. The review consolidates chemical composition, key attributes, and applications of oat starch as resistant starch, including potential health benefits such as reduced colon cancer risk, improved cholesterol profiles, and lower blood glucose.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/research-report/","Research & Report",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/oat-as-a-source-of-resistant-starch-a-review/292760/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/oat-as-a-source-of-resistant-starch-a-review/292760.png","ImageObject",300,407,{"name":42,"@type":43},"Mimi","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-02","2026-09-17",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",14,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What determines oat starch behavior and resistant starch content?","Question",{"text":63,"@type":64},"The amylose and amylopectin ratio strongly affects starch properties such as gelatinization, texture, pasting, functionality, rheology, and retrogradation, which in turn relate to resistant starch levels.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How is resistant starch (RS) defined and what happens to it in the body?",{"text":68,"@type":64},"RS is non-digestible carbohydrate that bypasses digestion in the small intestine and reaches the large intestine, where fermentation increases short-chain fatty acids and intestinal bacteria abundance.",{"name":70,"@type":61,"acceptedAnswer":71},"Which health-related benefits does the review attribute to oat resistant starch?",{"text":72,"@type":64},"The review highlights potential disease prevention effects, including cholesterol and diabetes risk reduction, and notes possible links to colon cancer prevention and lower blood sugar.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},292760,1789654953,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,101,106,111,115,120,123,127],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":97,"doc_module":4,"doc_module_name":25,"category_name":98,"show_sort_weight":99,"slug":100},5,"Comic",60,"comic",{"id":102,"doc_module":4,"doc_module_name":25,"category_name":103,"show_sort_weight":104,"slug":105},6,"Technology",50,"technology",{"id":107,"doc_module":4,"doc_module_name":25,"category_name":108,"show_sort_weight":109,"slug":110},7,"Healthcare",40,"healthcare",{"id":112,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":113,"slug":114},8,30,"research-report",{"id":116,"doc_module":4,"doc_module_name":25,"category_name":117,"show_sort_weight":118,"slug":119},9,"Religion & Spirituality",20,"religion-spirituality",{"id":118,"doc_module":4,"doc_module_name":25,"category_name":121,"show_sort_weight":118,"slug":122},"World Cup","world-cup",{"id":124,"doc_module":4,"doc_module_name":25,"category_name":125,"show_sort_weight":124,"slug":126},10,"Lifestyle","lifestyle",{"id":128,"doc_module":4,"doc_module_name":25,"category_name":129,"show_sort_weight":97,"slug":130},19,"General","general",{"code":4,"msg":82,"data":132},{"doc_id":79,"user_id":133,"nickname":42,"user_avatar":134,"doc_module":4,"category_id":112,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":124,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":80,"read_time":144,"preview_page_count":4},2336477974920,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Oat as a Source of Resistant Starch: A Review  \nRachelle Aurelia Adisaputra 1, Sekar Jovina Putri2, Kimberly Alexandra Suyanto3, Marcheline Angela Christy4,  \nMaximilian Matthew KP5  \n2,3,4Food Science and Nutrition, i3L, Jakarta, Indonesia  \n1,5Food Technology, i3L, Jakarta, Indonesia  \nASTRACT  \nOats are recently gaining attention for their composition and various benefits and it is widely used for various purposes including in the food industry and human health. Oats are composed of mainly starch made of amylose and amylopectin with several distinctive chemical, physical, and structural properties. The difference in amylose and amylopectin ratio directly affects the properties of starch, including gelatinization, textural, pasting, functional, rheological, and retrogradation. The characteristics of oat starch also affect its interaction with other food components which substantially affect the food products. In addition, the oat starch is also high in resistant starch content which improves human health (e.g. prevention of colon cancer, cholesterol, and reducing blood sugar) . This review summarizes the oat starch as a resistant starch with various chemical compositions and characteristics with various applications.  \nKEYWORDS: Oat, Resistant Starch, starch, Oat starch characteristics, Oat starch health benefit  \nHIGHLIGHTS  \nOat starch is the main carbohydrate component in oats composed of amylose and amylopectin affecting the amount of resistant starch.  \nOat starch has various physical, chemical, and structural properties affecting its properties and functionality  \nResistant starch is a major component of oats and it prevents diseases including cholesterol and diabetes.  \nINTRODUCTION  \nRecently, the trend of oat consumption has been increasing. Oat is frequently used in food production, including oat flakes, porridge, cereal bars, biscuits, noodles, breads, yogurt, and oat milk and beverages (Yang et al., 2023) . Oat starch is used in various food and non-food products, including to replace fat, soup/sauce/gravy/ingredients, and dessert ingredients (Arendt & Zannini, 2013) . Oat, or Aneva sativa, is produced from the plant Poaceae grass family. The oats have been manufactured in various forms with differences in texture, flavor, and cooking period time (Zhang et al., 2021) . Oat groats are the least processed type of oat, followed by steel-cut oats and rolled or old-fashioned oats. Furthermore, some oats are experienced in pre-cooked methods to reduce the cooking time, such as oats, quick oats, and instant oats. Due to this effectiveness and nutritional value, oats have become a popular breakfast cereal worldwide. Oats are famously consumed by people trying to lose weight and improve gut microbial  \nactivity (Shehzad et al., 2023) . Moreover, the high content of water and soluble fibers can control the hunger level by consuming oats (Rebello et al., 2016) .  \nOats have a balanced nutritional profile, high β-glucan concentration, low glycemic starch, essential amino acids, unsaturated fatty acids, and phenolic compounds. Moreover, oats are listed as the only cereal considered a health food by the World Health Organization and have various potentials to be modified into functional foods or food additives (Mao et al., 2022). Additionally, it is a versatile grain for food and has unique qualities compared to other cereal grains. The oat starch is also an essential raw ingredient, and it is widely used in the food industry as it has high nutritional value and broad technological functionality (Punia et al., 2020). While previous research has acknowledged oats' potential as a rich source of resistant starch, there has not been a thorough analysis of the field's current research in this particular area. The exact types and amounts of resistant starch present receive less emphasis in research, with the majority concentrating on the overall nutritional value of oats. Researchers still do not fully grasp the variables, like oat ","cbCaija89HDKsO9K","https://ap.wps.com/l/cbCaija89HDKsO9K","pdf",288205,"English","# Abstract\n# Keywords\n# Highlights\n# Introduction\n## Oat consumption and applications\n## Nutritional profile and research gaps\n# Resistant starch (RS) overview\n# Oat properties\n## Chemical properties of oats\n## Nutritional content table","[{\"question\":\"What determines oat starch behavior and resistant starch content?\",\"answer\":\"The amylose and amylopectin ratio strongly affects starch properties such as gelatinization, texture, pasting, functionality, rheology, and retrogradation, which in turn relate to resistant starch levels.\"},{\"question\":\"How is resistant starch (RS) defined and what happens to it in the body?\",\"answer\":\"RS is non-digestible carbohydrate that bypasses digestion in the small intestine and reaches the large intestine, where fermentation increases short-chain fatty acids and intestinal bacteria abundance.\"},{\"question\":\"Which health-related benefits does the review attribute to oat resistant starch?\",\"answer\":\"The review highlights potential disease prevention effects, including cholesterol and diabetes risk reduction, and notes possible links to colon cancer prevention and lower blood sugar.\"}]","Oat as a Source of Resistant Starch: A Review | PDF",25]