کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4516185 1322347 2011 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Extrusion process improves the functionality of soluble dietary fiber in oat bran
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
پیش نمایش صفحه اول مقاله
Extrusion process improves the functionality of soluble dietary fiber in oat bran
چکیده انگلیسی

Extrusion processing is a thermal process applied to food preparation. However, its effects on food ingredients are ambiguous. The aim of this study was to elucidate the effects of extrusion processing on soluble dietary fiber (SDF) in oat bran. The yield, composition, thermal properties, rheological behavior and functionality of SDF in extruded oat bran were compared with those of SDF in untreated oat bran. The results showed that SDF in extrude oat bran had higher yields (14.2%), mean particle diameter (1718.1 nm), peak temperature (Tp = 69.0 °C), solubility, swelling capacity, solvent retention capacity, foam ability, apparent viscosity and consistency coefficient, and lower flow behavior index than those of SDF in untreated oat bran. The extrusion process improves some properties of SDF from oat bran.


► The effects of extrusion processing on soluble dietary fiber (SDF) were studied.
► The yields, particle diameter, viscosity of SDF from treated oat bran increased.
► The flow behavior index of SDF from treated oat bran decreased.
► Extrusion processing improves some properties of SDF.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 54, Issue 1, July 2011, Pages 98–103
نویسندگان
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