Influence of extrusion cooking on fractional composition of dietary fibre of the extrudates with a share of naked oat
Zbigniew Rzedzicki
dziekanat.nzb@up.lublin.plZakład Inżynierii i Technologii Zbóż, Akademia Rolnicza w Lublinie (Poland)
Piotr Zarzycki
Zakład Inżynierii i Technologii Zbóż, Akademia Rolnicza w Lublinie (Poland)
Abstract
Mixtures of the whole grain meal of naked oat and corn semolina were extruded with a single-screw extrusion-cooker under different processing conditions to determine the effects of the oat meal constituent and extrusion cooking process on chemical composition of extrudates. It was found that the mixtures of corn semolina and naked oat whole grain meal are a valuable raw material for extrudate production. An increase in the oat whole grain meal share in the mixture decreased the WSI value and increased the content of protein and dietary fibre in extrudates. The extrusion cooking process resulted in the decrease in the content of dietary fibre (TDF) and its insoluble fraction (IDF), and effected the lowered content of a soluble fraction of fibre (SDF). These changes depended on: the composition of the mixture subjected to extrusion, temperature during the process and moisture content of raw material. Only a slight increase in the content of Fe, Mn and Ni in the extrudates compared to the amounts of these microelements in the raw material was found.
Keywords:
dietary fibre, extrusion cooking, naked oatReferences
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Authors
Zbigniew Rzedzickidziekanat.nzb@up.lublin.pl
Zakład Inżynierii i Technologii Zbóż, Akademia Rolnicza w Lublinie Poland
Authors
Piotr ZarzyckiZakład Inżynierii i Technologii Zbóż, Akademia Rolnicza w Lublinie Poland
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