Influence of the extrusion process on properties of barley dietary fibre

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Influence of the extrusion process on properties of barley dietary fibre

Popis výsledku v původním jazyce

Five Czech spring barley samples were tested. Two of them (KM 2084, AF Lucius) were naked barleys with a standard starch composition. The remaining three varieties (KM 2624, KM 2460-1, KM 2460-2) were hulled waxy barley with higher -glucan and arabinoxylan ? content. Extrusion was carried out with a twin screw extruder at 130 °C with addition of water (20%) and a screw speed of 220 rpm. Soluble beta-glucans were extracted using Temelli's (1997) procedure with some modifications. Molar masses of solublebeta-glucans were determined by GPC with a refractive index detector. Regardless of the starch type, extrusion had positive effects on the raise of the beta- glucan and protein content, but starch and fat content decreased. The content of insoluble dietary fibre (IDF) decreased in extrudates from samples KM 2084, KM 2624 and KM 2460-1 and on the other hand increased in the samples KM 2460-2 and AF Lucius. In contrast the soluble part of the dietary fibre of the samples KM 2084, KM 2624,

Název v anglickém jazyce

Influence of the extrusion process on properties of barley dietary fibre

Popis výsledku anglicky

Five Czech spring barley samples were tested. Two of them (KM 2084, AF Lucius) were naked barleys with a standard starch composition. The remaining three varieties (KM 2624, KM 2460-1, KM 2460-2) were hulled waxy barley with higher -glucan and arabinoxylan ? content. Extrusion was carried out with a twin screw extruder at 130 °C with addition of water (20%) and a screw speed of 220 rpm. Soluble beta-glucans were extracted using Temelli's (1997) procedure with some modifications. Molar masses of solublebeta-glucans were determined by GPC with a refractive index detector. Regardless of the starch type, extrusion had positive effects on the raise of the beta- glucan and protein content, but starch and fat content decreased. The content of insoluble dietary fibre (IDF) decreased in extrudates from samples KM 2084, KM 2624 and KM 2460-1 and on the other hand increased in the samples KM 2460-2 and AF Lucius. In contrast the soluble part of the dietary fibre of the samples KM 2084, KM 2624,

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název statě ve sborníku

Proceedings of the 21st International Congress of Chemical and Process Engineering CHISA 2014

ISBN

978-80-02-02555-9

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

1

Název nakladatele

Česká společnost chemického inženýrství

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

23. 8. 2014

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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