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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/16:43902877

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF CEREAL SCIENCE

ISSN

0733-5210

e-ISSN

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Svazek periodika

68

Číslo periodika v rámci svazku

MAR 2016

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

132-139

Kód UT WoS článku

000374361800019

EID výsledku v databázi Scopus

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