کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488557 | 1331015 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Digestibility and antinutrient properties of acidified and extruded maize-finger millet blend in the production of uji
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Digestibility and antinutrient properties of acidified and extruded maize-finger millet blend in the production of uji Digestibility and antinutrient properties of acidified and extruded maize-finger millet blend in the production of uji](/preview/png/9488557.png)
چکیده انگلیسی
Lactic and citric acids were used as alternatives to backslop fermentation in the manufacture of extruded uji (a thin porridge from eastern Africa). Acidity of the blends was reduced by fermentation or progressively lowered with 0.1, 0.5 and 1.0Â mol/l lactic or citric acids before extrusion. The absence of ethanol soluble starch in the extrudates indicated that extrusion solubilizes starch without formation of maltodextrins. In vitro starch digestibility increased from 20Â mg maltose/g starch in the raw blend to about 200Â mg/g after extrusion. Extrusion reduced total dietary fibre by 39-68%, redistributed soluble to insoluble fibre ratios and had a negligible effect on the formation of resistant starch (less than 1Â g/100Â g). In vitro protein digestibility increased after fermentation or acid treatment followed by extrusion. Nitrogen solubility index decreased by 40-50% when the unfermented, lactic or citric acid treated blends were extruded, but increased by 20% when the blend was fermented before extrusion. Amino acid analysis showed that histidine, lysine and arginine contents were lowest in the fermented-extruded blends. Tannin content decreased from 1677Â mg/100Â g in the raw blend to between 551 and 1093Â mg/100Â g in the extrudates whereas phytate content remained unaffected by extrusion (248-286Â mg/100Â g).
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 7, November 2005, Pages 697-707
Journal: LWT - Food Science and Technology - Volume 38, Issue 7, November 2005, Pages 697-707
نویسندگان
Calvin Onyango, Horst Noetzold, Annette Ziems, Thea Hofmann, Thomas Bley, Thomas Henle,