EFFECT OF EXTRUSION-COOKING PROCESS ON THE CHEMICAL COMPOSITION OF CORN-WHEAT EXTRUDATES, WITH PARTICULAR EMPHASIS ON DIETARY FIBRE FRACTIONS
 
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Pol. J. Food Nutr. Sci. 2010;60(3):251–259
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ABSTRACT:
A study was conducted on the use of wheat bran as a potential source of dietary fibre in the technology of counter-rotation twin-screw extrusion. The determinations included the effect of the composition of mixtures, distribution of barrel temperatures and of corn grits mixture moisture content on the possibility of extrusion conditions stabilisation, dry mass solubility, and chemical composition. The process of extrusion resulted in a decrease in the content of proteins, in the content of crude fibre, and in the content of all fibre fractions determined with the detergent method. Also, significant changes were observed in the fraction composition of dietary fibre determined with the enzymatic method, showing a decrease in the content of total dietary fibre (TDF) and of its insoluble fraction (IDF) in the extrudates. As a result of the process of extrusion, an increased content of the soluble fraction of dietary fibre (SDF) was recorded. Extrusion process caused also a very significant increase of solubility of dry matter (WSI).