Both oat bran nutritional power and dietary fabre were synchronously produced by combining water extraction with enzymatic hydrolysis for effective use of oat bran, and their nutrient components were analyzed. Better processing conditions of water extraction were as follows: ratio of oat bran to water 1:5, extraction temperature 45°C, extraction time 30 min. The oat bran residue was then hydrolyzed by α-amylase. Better enzymatic hydrolysis conditions were as follows: α-amylase concentration 1.0%, and enzymatic hydrolysis time 30 min. Components of oat bran nutritional powder we...
