Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

被引：60

作者：

Kaur, Satinder ^{[1
]}

Sharma, Savita ^{[1
]}

Singh, Baljit ^{[1
]}

Dar, B. N. ^{[2
]}

机构：

[1] PAU, Dept Food Sci & Technol, Ludhiana, Punjab, India

[2] IUST, Dept Food Technol, Awantipora, J&K, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 03期

关键词：

Extrusion cooking; Cereal brans; Phytic acid; Polyphenols; Oxalates; Trypsin inhibitors; NUTRITIONAL QUALITY; LEGUME SEEDS; PROTEIN; IRON; ZINC;

D O I：

10.1007/s13197-013-1118-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study was carried out, to explore the potentiality of extrusion technology for elimination of antinutritional components of cereal brans. Extrusion variables were moisture content (14, 17 and 20 %) and temperatures (115 degrees C, 140 degrees C, 165 degrees C). Phytic acid, polyphenols, oxalates, trypsin inhibitor, bulk density and color of brans after extrusion were analyzed. All four raw bran samples had high concentration of phytic acid, polyphenols, oxalates and trypsin inhibitors. Extrusion cooking was found effective in reduction of these antinutritients. Extrusion processing reduced the phytic acid by 54.51%, polyphenol by 73.38 %, oxalates by 36.84%, and trypsin inhibitor by 72.39 %. The heat treatment caused the highest reduction in polyphenols followed by trypsin inhibitors, phytic acid and oxalates. The highest reduction in antinutrients was observed at 140 degrees C and 20 % moisture content. Bulk density increased significantly compared to raw brans and increase in redness and decrease in yellowness of brans was observed after extrusion treatment.

引用

页码：1670 / 1676

页数：7

共 29 条

[1]

Abaza R. H., 1968, J ASS OFF AGR CHEM, V51, P963

[2]

[Anonymous], 1995, Statistical methods

[3]

Asp N.G., 1989, Extrusion Cooking, P399

[4]

CHAUHAN GS, 1988, NAHRUNG, V32, P43, DOI 10.1002/food.19880320113

[5] EVALUATION OF THE PHYTATE, ZINC, COPPER, IRON AND MANGANESE CONTENTS OF, AND ZN AVAILABILITY FROM, SOYA-BASED TEXTURED VEGETABLE-PROTEIN MEAT-SUBSTITUTES OR MEAT-EXTENDERS [J].

DAVIES, NT ;

REID, H .

BRITISH JOURNAL OF NUTRITION, 1979, 41 (03) :579-589

[6]

Egan H., 1981, Pearson's Chemical Analysis of Foods

[7] IRON AND ZINC-ABSORPTION IN HUMAN-SUBJECTS FROM A MIXED MEAL OF EXTRUDED AND NONEXTRUDED WHEAT BRAN AND FLOUR [J].

FAIRWEATHERTAIT, SJ ;

PORTWOOD, DE ;

SYMSS, LL ;

EAGLES, J ;

MINSKI, MJ .

AMERICAN JOURNAL OF CLINICAL NUTRITION, 1989, 49 (01) :151-155

[8]

Frame ND., 1994, The technology of extrusion cooking

[9]

Francis FJ, 1991, INSTRUMENTAL METHODS, P189

[10] Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans [J].

Gualberto, DG ;

Bergman, CJ ;

Kazemzadeh, M ;

Weber, CW .

PLANT FOODS FOR HUMAN NUTRITION, 1997, 51 (03) :187-198

← 1 2 3 →