The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F16%3AN0000011" target="_blank" >RIV/25328859:_____/16:N0000011 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/16:43902877
Result on the web
<a href="http://dx.doi.org/10.1016/j.jcs.2016.01.012" target="_blank" >http://dx.doi.org/10.1016/j.jcs.2016.01.012</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.jcs.2016.01.012" target="_blank" >10.1016/j.jcs.2016.01.012</a>

Result language
angličtina
Original language name
The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars
Original language description
Wholemeal flour from five Czech spring barley materials was processed in a single-screw extruder at 130 degrees C, addition of 20% water and a screw speed of 220 rpm. Two barleys (AF Cesar, AF Lucius) were hulless cultivars with a standard starch composition, while three barleys (KM 2624, KM 2460-1, KM 2460-2) were hulled waxy lines. The effect of extrusion on content of different dietary fibre fractions was determined. Also the changes of the molar mass of beta-glucan were studied. Regardless of the barley genotype (standard starch or waxy), the extrusion had no significant effect on arabinoxylan content. A significantly higher beta-glucan and soluble dietary fibre content in barley cultivars with standard starch composition was observed after extrusion. The content of insoluble dietary fibre decreased significantly in all extruded flours. The molar mass of water -extractable beta-glucan increased independently of the barley variety after extrusion. But the increase in beta-glucan extractability due to extrusion was not observed.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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