We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
EFFECT OF EXTRUSION-COOKING PROCESS ON THE CHEMICAL COMPOSITION OF CORN--WHEAT EXTRUDATES, WITH PARTICULAR EMPHASIS ON DIETARY FIBRE FRACTIONS.
- Authors
Sobota, Aldona; Sykut-Domańska, Emilia; Rzedzicki, Zbigniew
- Abstract
A study was conducted on the use of wheat bran as a potential source of dietary fibre in the technology of counter-rotation twin-screw extrusion. The determinations included the effect of the composition of mixtures, distribution of barrel temperatures and of corn grits mixture moisture content on the possibility of extrusion conditions stabilisation, dry mass solubility, and chemical composition. The process of extrusion resulted in a decrease in the content of proteins, in the content of crude fibre, and in the content of all fibre fractions determined with the detergent method. Also, significant changes were observed in the fraction composition of dietary fibre determined with the enzymatic method, showing a decrease in the content of total dietary fibre (TDF) and of its insoluble fraction (IDF) in the extrudates. As a result of the process of extrusion, an increased content of the soluble fraction of dietary, fibre (SDF) was recorded. Extrusion process caused also a very significant increase of solubility of dry matter (WSI).
- Subjects
WHEAT; CORN; DIET; DIETARY fiber; FIBER content of food; EXTRUSION process
- Publication
Polish Journal of Food & Nutrition Sciences, 2010, Vol 60, Issue 3, p251
- ISSN
1230-0322
- Publication type
Article