Oat as a Source of Resistant Starch: A Review

Oats 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.