APPLICATION OF SMALL ANGLE X-RAY SCATTERING (SAXS) FOR ANALYSIS OF MILLED AND EXTRUDED OAT GRAINS.
 
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Pol. J. Food Nutr. Sci. 1998;48(3):511–518
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ABSTRACT
Physical and structural characteristics of milled oat, extruded oat and a mixture of milled oat with bran were investigated mainly by small angle X-ray scattering method (SAXS). This method allowed to examine the lamellar structure of native milled oats as well as other parameters, which can describe structure during the extrusion process and formation of many inhomogeneities (heterogeneities) in extrudates were observed. The existence of fractal structure for these inhomogeneities was also confirmed by the SAXS method. It was also observed that, there were structural differences between extrudates obtained from milled oat and from a mixture of milled oat and its bran.
ISSN:1230-0322