Table 3 Carbohydrate composition of naked oat flours according to different particle sizes
| Components | Control | Fractions of control |
| Fraction A (>250 μm) | Fraction B (160-250 μm) | Fraction C (<160 μm) |
| Total starch (%) | 56.4±0.4c1) | 53.6±0.4d | 58.5±0.2b | 61.6±0.6a |
| Amylose (%) | 21.4±0.3c | 19.2±0.5d | 23.6±0.3b | 25.3±0.1a |
| Starch damage (%) | 11.7±0.4c | 10.1±0.0d | 13.0±0.2b | 15.5±0.4a |
| Total dietary fiber (%) | 11.0±0.5c | 15.4±0.4a | 12.5±0.3b | 9.2±0.1d |
| β-Glucan (%) | 4.7±0.1b | 5.2±0.2a | 4.3±0.0c | 4.0±0.1d |
| Free sugar (mg%) | Glucose | 1,231.5±21.3b | 1,740.4±37.4a | 845.7±12.4c | 645.2±17.8d |
| Fructose | 478.2±11.2b | 674.4±25.1a | 354.5±18.2c | 300.1±12.7d |
| Maltose | 845.6±10.6b | 1004.3±36.2a | 738.2±14.8c | 568.6±20.1d |
| Total | 2,555.3±43.1b | 3,419.1±98.7a | 1,938.4±45.4c | 1,513.9±50.6d |
Values are mean±SD (n=3). Means with different superscript small letters in the same row are significantly different by Duncan’s multiple test (p<0.05).