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Effects of Extrusion Variable on Functional and Nutritional Properties of Extruded Oat Products
Gutkoski, Luiz Carlos,El-Dash, Ahmed Atia The Korean Society of Food Science and Nutrition 1999 Preventive Nutrition and Food Science Vol.4 No.3
The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat productes. The dehulled grains were ground in a Brabender quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned on various mositre levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material . However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature . The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.
Effects of Extrusion Variables on Functional and Nutritional Properties of Extruded Oat Products
Luiz Carlos Gutkoski,Ahmed Atia EI-Dash 한국식품영양과학회 1999 Preventive Nutrition and Food Science Vol.4 No.3
The purpose of this research was to study the effects of initial moisture levels and extrusion temperatures on dietary fiber, nitrogen solubility index, available lysine, and the in vitro protein digestibility of extruded oat products. The dehulled grains were ground in a Brabender Quadrumat Senior mill and the coarse fraction, with higher crude protein, lipids and dietary fiber were conditioned to various moisture levels (15.5~25.5%) and extruded in a Brabender single-screw laboratory extruder. The extrudates showed a higher amount of soluble dietary fiber (8.14%) than in the raw material. However, the extrusion process affected the nutritional value of the protein due to a decrease in available lysine with increased temperature. The in vitro protein digestibility was unaffected by initial moisture levels and the extrusion temperatures examined.