期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 66, 期 2, 页码 210-215出版社
INFORMA HEALTHCARE
DOI: 10.3109/09637486.2014.986070
关键词
Bio-accessibility extrusion; phytic acid; rough rice; soaking; whole grain
资金
- UNL-CAI+D
- ANPCYT [PICT 1105]
A combination of soaking and extrusion processes of whole rice grain was studied. The effects of temperature (35-55 degrees C) and time (24-48 h) of soaking treatment on phytic acid (PA), protein and ashes losses using a factorial design were evaluated. Taking into account ash, protein and PA losses, whole rice was soaked 24 h at 45 degrees C and extruded using a Brabender single screw extruder. Effects of extrusion temperature (160-190 degrees C) and moisture content (14-19 g/100 g) on product characteristics were evaluated using surface response methodology. Values corresponding to the different responses were: Expansion (1.64-3.28), Specific Volume (5.68-11.06 cm(3)/g), Water absorption (3.41-4.43 mL/g) and Solubility (45.44-66.20 g/100 g). The content of PA was reduced from 740.09 to 163.47 mg/100 g (77%) after both processes, resulting in a higher mineral bio-accessibility, and a 7.3% decrease of protein digestibility. Total soluble phenolics and trolox equivalent antioxidant capacity (TEAC) were affected according to the treatment. Both treatments were important to obtain a nutritionally improved whole grain product.
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